This week's batch cooked lunch is a firm staple in my kitchen... a tasty frittata. I love them, super easy to make, super filling (thanks to the protein rich eggs), super cheap & a great way to use up any leftover veggies & herbs.
As always make in advance and batch cook!
9 eggs, whisked
100g feta, crumbled
Small bunch of dill, finely chopped
3 spring onions, finely chopped
1 pepper, chopped into small chunks
Side salad of choice
In an oven proof dish, gently sauté the spring onions and red pepper for a few minutes.
Add the dill, feta and season well.
Pour over the egg mixture, leave for a minute or two to allow it to start cooking before transferring to a pre-heated oven for c.15 mins (or until the egg is cooked)
(makes 3 portions)
Enjoy! Michelle x