Frittata is the perfect food to eat on the go – on a summer picnic or as a healthy option for shift workers. Nutritious, easy to make, perfectly portable, stores well in the fridge and tastes equally good hot or cold. It is also a good way of using up left over vegetables so you can adapt the receipt below to suit whatever vegetables you have in the fridge.
Store leftover frittata in an airtight container in the fridge and serve with a mixed left salad.
150g sweet potatoes, peeled and diced
1 large onion, chopped
1 teaspoon olive oil
Salt and pepper to taste
6 large eggs
100g baby spinach, chopped
1 large courgette, grated
75g feta cheese, crumbled
150g smoked salmon, torn into pieces
1 teaspoon chopped Italian parsley
75g shaved parmesan
- Preheat the oven to 180°C. In a large baking tray add the sweet potatoes and onion and mix with the olive oil. Season with salt and pepper and bake for around 30 minutes until soft
- Whisk the eggs in a large bowl and add the spinach, courgette, feta, smoked salmon and parsley and mix to combine
- Line a square cake tin (20cm x 20 cm) with baking paper.Add the sweet potato and onion and pour over the egg mixture. Sprinkle with parmesan and cook in the oven until set, around 20-25 minutes
- Serve with a side salad of mixed green leaves.
Categorised: Breakfast, Dinner, Lunch, Main Meal
Tagged: Shift Workers, Sports Nutrition