By “bit-of-everything”, I mean I threw almost my entire fridge into this skillet. I’m talking carrot, cheeses, courgettes, and even some leftover Mexican mince.
This mince mixture was basically ground meat simmered with spices and tomatoes. Leave it out and you’ll still have a perfectly acceptable frittata – or replace with any meat of your choice! This recipe is all too easy to alter. I’ve specified ‘handful’ measurements only so as to lend a guiding hand (pun definitely intended).
I served this as dinner for two after a starter of fresh tuna sashimi. You could easily extend it to feed three people (or more), depending on what accompanies it.
This recipe can be gluten-free, grain-free, and nut-free.
Preparation time: 10 minutes
Cooking time: 10 minutes
– 1/2 Tablespoon olive oil
– 1 clove garlic, crushed
– handful chopped chorizo salami
– handful cooked meat of choice (see above)
– 2 small courgettes, grated
– 1 carrot, peeled and grated
– 60 grams baby spinach
– 5 eggs
– freshly ground black pepper
– small handful crumbled feta
– handful grated cheese (I used Colby)
– extra baby spinach, to serve
1. Preheat your oven’s grill to 220 degrees Celsius. Warm the oil in an oven-proof skillet over high heat on your stove. Add the garlic and chorizo, frying until golden.
2. Throw in the cooked meat, courgette, and carrot, cooking until the vegetables begin to soften. Add the spinach and toss until wilting, then crack in the eggs. Grind in pepper to taste and stir everything around to break up the eggs.
3. Sprinkle over both cheeses and place the skillet under your grill. Cook until the cheese is bubbling and golden-brown. Serve in slices on beds of baby spinach, and enjoy! 🙂