Rainbow frittata

This is super easy to make, healthy, and a great end of the week meal to use up any left over veg – especially if you’ve got lots of bits and pieces but not much of any one thing.

You can totally vary the ingredients but what I had in my fridge that needed using up was:

  • 1 red pepper
  • 2 sweet potatoes
  • 2 shallots
  • 1 spring onion
  • 2 big handfuls of spinach
  • 1 handful of parsley

And that’s your five a day right there!

I’m not going to give you a specific recipe for this one because the point is to use up what you need to. However I’d plan on 1 – 2 eggs per portion, and the other great thing about this recipe is you can have it for lunch, dinner, or even breakfast!

All you do is chop up your veg, add eggs, and make sure it’s cooked through. See? Told you it was easy!

Don’t forget:

  • to grease your pan before adding the eggs so they don’t stick when you’re trying to transfer the frittata out of the pan
  • cook any particularly crunchy or onion-y veg – I fried the pepper and shallots to soften them a bit before adding the other veg and eggs
  • depending on the depth of the pan, you may want to finish the top of the frittata under the grill if the bottom has cooked quicker (this is what I usually do)

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