#AtoZchallenge – F if for frittata

Vegetable frittata is a great way of incorporating some of your seven a day!

Vegetable frittata is a great way of incorporating some of your seven a day!

As much as I love to cook, there are some nights when I get in from work and I want to eat something that is quick and easy, but is filling and healthy. The dilemma that I often face is how lazy can I be and get away with it?

Cooking for me is a stress reliever. But cooking some week nights is not something that I want to face. I often find that once I get into the kitchen my hard day at work fades away and I am in my own creative bubble.

This recipe is one that was made up as I went along. It is quick and simple to make and is full of tasty veg.

Frittata does not involve a lot of effort, but perhaps requires a little imagination.

My recipe below serves 2 people as a main meal or 3/4 people as a light lunch served with a fresh crisp green salad.

Feel free to change any of the ingredients according to taste and what you have in your fridge.

Serves 2/3 people 


5 large eggs – whisked
1/3 large white onion
1/3 large red pepper
3 stalks of purple spouting broccoli heads and leaves or any fresh greens that you have in
5 medium sized mushrooms – chopped
1/2 potato, diced and boiled until just cooked
Salt and pepper to taste
Pinch of dried chilli flakes
Olive oil for cooking

1. In a small saucepan boil some water and add the potato. Cook until just soft.
2. Meanwhile, heat a medium sized non-stick frying pan with some olive oil. Gently fry the the onion, pepper and purple sprouting broccoli heads for 2 minutes. Add the mushrooms and cook for another 2 minutes and then add the broccoli leaves and chilli flakes, cook for 2 minutes. If the pan looks dry, either add some of the water from the potatoes or some fresh water to keep the vegetables moist.
3. The potato should be cooked. Drain and add to vegetables and cook for two – three minutes until the potato starts to colour and season to taste.
4. Turn on your grill to get it hot. You will need a grill to cook the top of the frittata.
5. Add the whisked eggs and make sure the eggs are evenly distributed over the vegetables. On a medium to low heat cook the eggs and the vegetables. To check if the bottom of the frittata is cooked, gently lift the bottom with a spatula. If it looks slightly golden place the frying pan under a hot grill and cook until the egg mix is set. Remove from the under the grill.
6. Cut the cooked frittata into wedges and serve.

Happy gluten free cooking 🙂


About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on April 9, 2014, in Food and tagged , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. There is visibly a bunch to realize about this. I consider you made various good points in features also. adkgdedbbkea

    • samanthapidoux

      Thank you very much 🙂 I write from experience and just want to inspire people to cook something that tastes great but is not too challenging.

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