Cheesy Veg Frittata

Serve for breakfast, lunch or dinner....

This is an very flexible 'use up the fridge' dish. Its a great one to have in your selection as its high in protein, healthy fats and as well as using up whatever cheese and vegetables you have left, you can make it now and pop it in the freezer for later, for breakfast, lunch or dinner!

I've make this and go through phases of taking it out the freezer in the evening and popping in the fridge for breakfast in the morning. Or taking it out in the morning and popping it in my lunch box to defrost for lunchtime, while keeping my drinks and salad cool. See this even doubles as an ice pack, such a great recipe!

You can add frozen veg or fresh, just make sure they are nearly cooked before adding your egg.

Ingredients

9 eggs
150ml milk - any kind
Salt & pepper

2 tbsp rapeseed oil
60g mature cheddar (any strong cheese is good)

Any of the following vegetables:

6 spring onions/one red onion sliced
1 peppers, cored and sliced
6 mushrooms, sliced
80g babyleaf spinach

Half a head of broccoli, cut into small florets

100g sweetcorn - tinned or frozen

100g frozen peas

6-8 cherry tomatoes, halved

Optional extras:

75g Greek yogurt add with milk to increase protein content

Serve with side salad/beans/sweet potato wedges.

Instructions:
1. Preheat grill to medium high heat.

2. Heat a large frying pan or skillet, (that can be put under the grill later), over a medium heat on the hob and add oil. Fry vegetables until almost cooked. Add in broccoli/onions first as these will take longer to cook, peppers/mushrooms will not need so long so can be added after a few minutes.

3. Meanwhile whisk eggs, milk until well combined, season and set aside and grate cheese. Once almost cooked, you can remove some vegetables from the pan to decorate the top before putting under the grill. Add spinach/sweetcorn/peas to the pan and stir until wilted down.

4. Add egg mixture to pan and stir to combine with veg. Stir gently for a while bringing in the edges, until it begins to start setting. Leave to cook on the top for a little longer as you add the cheese onto the top and decorate with reserved vegetables.

5. Pop under the grill for 5 to 10 minutes until top is starting to brown and the frittata is puffed up and cooked through. Remove from grill and leave to rest for 5 minutes before removing from pan and cutting into portions.

6. Serve for breakfast with some beans, fresh salad for lunch, or some homemade sweet potato wedges or fries for dinner. Any leftovers once cooled, can be stored in the fridge for up to 4 days or frozen for up to a month.

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