Oh, this week is a strange old week my friends, on one side of the coin I’m feeling pretty darn good. On the other side of the coin? I’m tired, anxious for no real reason, and wondering how much coffee is too much coffee? Answers, on a postcode, please.
When I have a busy week pending, I like to try and make some meals in advance, which is how I came up with the idea of this huge Frittata. It’s not exactly ground-breaking, but it’s the ideal make-ahead lunchtime or breakfast “Grab and Go” – When I say grab and go, I mean go to the kitchen table or wherever you eat.
From a nutritional point of view, it’s a pretty balanced meal with carbs, fat, and protein, plus you can just throw in any leftover veggies you have in the fridge. Swap the bacon for ham or chicken? Mixed beans if you’re an egg-eating veggie, or even just more cheese.
You will need…
8 Eggs
100g Bacon Lardons
100g Peas
50g Sweetcorn
Half a bell pepper
1 Onion
1 Medium Potato
25g Feta
Salt, Pepper & Herbs to taste
Method
Start by peeling and chopping your potatoes and pop them in the microwave for 3 minutes, just for a “Pre-cook” whilst you prepare your vegetables. Now start preheating your oven to degrees and set aside a dish or tray for baking your frittata.
In a large mixing bowl, throw together pea’s, sweetcorn, chopped onion, chopped pepper and bacon lardons. Add in the potatoes and pour the mix into your baking tray. In a seperate jug, whisk the eggs, adding in salt, pepper and herbs and pour over the meat and vegetables.
Sprinkle the feta on top and oven bake for around 30 minutes, or until it’s cooked through (I would recommend checking with a skewer). Then serve with a huge side salad, crusty bread, or whatever you fancy.
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Katie x
