A frittata really is the perfect meal. It satisfies every craving, fills you right up and provides a perfect protein boost. What makes this meal so magnificent, is that you can choose to throw in any ingredients. We love a vegetable frittata, so here is a delicious recipe that is super easy and great for using whatever you have in your fridge.
Ingredients:
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2 tablespoons olive oil,
- 1 onion diced
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2 medium leeks chopped
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8 ounces button mushrooms, thinly sliced
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6 large eggs
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2 tablespoons coarsely chopped flat-leaf parsley
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3/4 cup parmesan cheese
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1 cup spinach
- salt, freshly ground pepper
Method:
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Preheat oven to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onions and leeks and cook, stirring often, until softened. Then add mushrooms and cook, stirring often, until softened, and then throw in the spinach until wilted.
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Then whisk eggs and parsley in a large bowl; mix in 3/4 cup cheese. Season with salt and pepper.
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Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the vegetables, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
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Transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Sprinkle some more parmesan over to serve and some sea salt for a finishing touch.
