Frittata is kinda like a quiche, kinda like an omelette. It’s tasty and incredibly easy to make: the only two points on my criteria when deciding whether I want to cook something or not. Bonus point for being healthy!
The amounts in this recipe depend on the size of your pan or skillet. The one I used was approximately 25cm in diameter and made a relatively thin frittata. So tailor the ingredients to the size of your own pan and how thick you’d prefer the frittata to be. You can’t really mess this recipe up anyway, it’s that simple.
1 tbsp milk
1 rasher of bacon, chopped
1/3 medium zucchini, sliced thinly
1/4 cup peas
1/4 cup leek, sliced thinly
Handful of baby spinach
Preheat oven to 180°C. In a pan, fry of bacon pieces till cooked and lightly golden (I did not use any oil, as the little bit of fat from the bacon was enough). Add the leek, peas and zucchini and fry till softened, before adding the spinach and tossing till the leaves have wilted. Meanwhile, in a bowl, whisk together eggs and milk. Ensuring your bacon and vegetables are spread out evenly in the pan, pour egg mixture over the top. Crumble feta over the top, add as much or as little as you desire. Place pan in the oven for 20minutes or until the frittata is cooked and lightly brown on top. Use a spatula to flip out on to a place and cut into slices to enjoy.
Just a side note: the pan I used is excellent and non-stick. If you’re pan isn’t as great, grease the sides of the pan with a small amount of olive oil.