Quick and easy lunch and snack ideas can be hard to come by, but this frittata requires minimal preparation and is a great way to get in some gut-loving legumes and vegetables without too much fuss.
- Servings
- 10-12 slices
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
Ingredients
- 6 eggs
- 100g mature cheddar cheese
- 400g green tentils (drained)
- 150g frozen peas
- One courgette, grated
- 4tbsp plain flour
- Pepper and dried or fresh herbs to taste
Instructions
Preheat your oven to 180*C and line a baking tray with parchment paper. This will prevent the frittata from sticking to the tray. I used a 20cm x 20cm tin, but you could use an alternative size. Depending on the size, your frittata will be thicker or thinner.
Put your peas on to boil following packet instructions, using a microwave or pan on the hob.
Meanwhile, grate your cheddar cheese, keeping a little aside for the top. Grate your courgette and squeeze out any water using your hands or squeezing through a kitchen towel or muslin.
In a large bowl, whisk your eggs, then add the cheese, green lentils (drained), courgette, cooked peas, flour and seasonings. Combine well.
Spread the mixture in your prepared tin and sprinkle the remaining cheese over the top of your frittata. For extra gut-loving fibre and nutrients, sprinkle over some milled or small seeds.
Bake in your preheated oven for 30 minutes until set and golden brown. Cut and serve immediately or leave to cool. This is perfect, hot or cold!
