I love eggs.

In fact, there are few things I enjoy eating more than an egg dish, any time of day. An egg is like an empty canvas, offering creativity and countless options. Although cooking eggs correctly is somewhat of an art form and there is a reasonable amount of technique involved, the cooking process is usually quick.

I love this recipe because it’s protein and nutrient-packed but also because it is so simple to pull together in a few minutes no matter what’s in your fridge. It’s made with easy to find ingredients such as eggs and vegetables.





1 medium onion, diced
1 medium red chilli
2/3 mushrooms, diced or thinly sliced
spray oil, for frying
handful of spinach
1 medium boiled potatoes (or leftover baked potatoes) cut into rough chunks
100g/3½oz cherry tomatoes, halved
3 medium free-range eggs, beaten
salt and freshly ground black pepper
Any other leftovers you may have in the fridge


Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
Sauté the ingredients:  Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like cherry tomato, until cooked through.
Season the ingredients: Since the ingredients will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with 1 teaspoon of the salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.
Add the eggs: Whisk the eggs together and pour them over the vegetables. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Bake the frittata: Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.

Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.


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