Vegetable and Goats Cheese Frittata
Here’s another meat free recipe that’s bursting with delicious flavours! It’s perfect for your Monday dinner and you can put the rest into your lunchbox for the office. It tastes just as yummy hot as it does cold.
Pack it with any veggies you have in the fridge and serve it with a green salad to get some of your 5 a day in. This will serve at least four people with a salad! Or two greedy ones!
Follow these links to my other meat free recipes! Meatless Monday Vegetable Casserole
Easy midweek cooking
- a little vegetable oil for frying
- 4 mushrooms thinly sliced
- 1 medium onion, sliced
- 2 boiled potatoes (or leftover baked ones cut into slices)
- 1/4 courgette, cut small
- 6 medium free-range eggs, beaten
- salt and freshly ground black pepper
pour a little oil into a non-stick frying pan and place on a medium-high heat. When the pan is hot, fry the mushrooms, onions and courgettes for 5 minutes, stirring frequently, until they are browned and softened. Set aside.
Wipe the frying pan clean, add a little more oil and return to a medium heat. Fry the potatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes.
Meanwhile, beat the eggs in a fairly large bowl. Add the vegetables. Season the eggs with salt and freshly ground black pepper.
When the potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). Add a few slices of goats cheese (or grated cheddar)
Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum vegetable goodness.