Name: Super Green Frittata - Precision Biotics
Prep time: 10 min
Cook time: 40 min
Yield: 10-12 slices
Ingredients: 6 eggs; 100g mature cheddar cheese; 400g green tentils; 150g frozen peas; One courgette,; 4tbsp plain flour; Pepper and dried or fresh herbs to taste

Lucy Upton

Writer and expert5 months ago

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

1.

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.

2.

Put your peas on to boil following packet instructions, using a microwave or pan on the hob.

3.

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.

4.

In a large bowl, whisk your eggs, then add the cheese, green lentils (drained), courgette, cooked peas, flour and seasonings. Combine well.

5.

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.

6.

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!

Lucy Upton

Writer and expert

Paediatric Dietitian, Nutritionist and child feeding expert. Lucy is a specialist children's dietitian and feeding therapist with over 14 years of experience. She is passionate about helping all children and their families achieve happiness and health with food and nutrition. Lucy's knowledge of front-line dietetics and nutrition, after over ten years in the NHS, helps to bring experienced, honest, and pragmatic advice to support families and those interested in child nutrition. She has a breadth of experience working in both the NHS and private sector, as well as being an advisor in the early years's public health arena and as a feeding therapist. Lucy is now Director of The Children's Dietitian Ltd, where she and her team enjoy spending much of their time supporting babies and children with tummy troubles, food allergies, feeding difficulties, weaning, growth concerns or those requiring specialist medical and nutrition guidance. She also continues her valuable work as a feeding therapist at The Feeding Trust. She supports essential work within the early years nutrition arena in her role at The Infant & Toddler Forum.