There was lots of dithering over where to place this frittata recipe it’s more often than not made for lunch, but leftovers are eaten cold for breakfast throughout the week as a quick and filling way to start the day, as well as to get some extra veggies in. This Spanish-inspired version is one of our favourite combinations, but you can really throw in any cooked or raw vegetables that are nearly past their best in (so long as they are not too wet), hence the name.
Frugal Frittata Ingredients:
- 1 large onion, sliced
- 2 large peppers, deseeded and sliced
- 100g frozen peas
- 250g cooked brown rice (or use a ready-cooked sachet)
- 10-12 large eggs
- Black pepper and smoked paprika to season
- Olive oil for frying
Frugal Frittata Method:
- Preheat your oven to 180˚C, and oil a large oven proof frying pan. If you don’t have an ovenproof frying pan, use a normal one and have a cake tin, pyrex dish or similar prepared to bake your frittata in.
- Whisk the eggs in a large jug or medium sized bowl and season well.
- Heat the frying pan on the hob to a medium heat, and fry the onion until it is soft and golden (the longer the better to make it sweeter). Add in the peppers and continue frying gently for a few minutes. Finally add the peas and rice, and stir fry until it is piping hot.
- Now add all of the fillings from the pan to the eggs (not the other way around), and stir until it is well coated in egg. Tip the eggy mix back into the pan, and cook gently until the bottom has begun to firm.
- Put the whole pan in the oven, and bake until the egg is set and the top just starting to brown. When finished, remove it from the oven, and leave to rest for a few minutes before seasoning with paprika, slicing into wedges and serving. Cool any leftovers completely before refrigerating.
- Makes 4 Portions