Egg-ceptional Spring Delight

Family recipe

Egg-ceptional Spring Delight

It’s the weekend and we’ve been out all day – And I need a quick dinner that is ready before the kids fall asleep at the table! This is the point when it’s tempting to say, “let’s grab a take away”. But instead I look in my fridge and we have so many lovely spring vegetables waiting to be eaten that it would be a crime to be so lazy. So we all agree on a frittata adapted from a recipe I have, along with some homemade oven chips on the side (on my little boys request!) and a green salad.

INGREDIENTS: Serves 4-6 

~400g mixed veg (we used asparagus, French beans, purple sprouting      broccoli, green peppers, .
~2 tbls coconut oil
~1 medium leek sliced
~1 small red onion finely chopped
~1 large garlic clove finely chopped
~ A large handful of chopped herbs such as flat-leaf parsley or chives
~ 7-8 eggs, depending on their size
~ 30g freshly grated Parmesan
~Himalayan salt & freshly ground black pepper

How to Make it

  • Bring a pan of salted water to the boil.
  • Preheat the grill to medium.
  • Prepare your veg depending on what you are using, cut asparagus and French beans into 3-4cm lengths; cut broccoli into small florets; cut green peppers into small pieces.
  • Add the green veg to the boiling water holding back the green pepper.
  • Bring back to the boil, reduce the heat and let it simmer for 3-4 minutes. Drain well.
  • Heat the oil in a large non-stick frying pan over a medium heat.
  • Add the green pepper, leeks and red onion and sweat for a few minutes before adding the garlic. Continue to cook for another 2-3 minutes until soft.
  • Add the drained vegetables and herbs and toss altogether in the pan. Turn the heat to medium-low.
  • Beat the eggs together with plenty of seasoning and pour over the veg in the pan.
  • Cook gentle until two-thirds set and do not stir. Sprinkle over the Parmesan cheese and transfer the pan to the grill.
  • Cook for a further 5 minutes, until the egg is set and there is a lovely colour on top. Leave to cool slightly before serving.

This dinner is also a great way to use up any left over veg or cooked potatoes that you may have from a roast. And is perfect to take on a picnic once cooled and cut into pieces.

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MMM.. I might just have to try that for lunch!