Family Frittatta

Frittatta or omelette (or 'fruit'-atta as my children call it) is universally loved in our household. It is the only way (besides cake and biscuits) that I can get my 6yr old to eat egg - in a form that actually vaguely resembles egg!

Family Frittatta

It is so flexible, utilising any assortment of vegetables at hand (you can also add bacon and salt, pepper, herbs to taste) - nutrient-dense and protein-rich, quick to make and only one pan to wash up! A winner at weekend lunches when time is precious.

This one was made to serve 2 adults and 2 children.

Family Frittata

Serves family of 4

Ingredients:

6 medium free range eggs, beaten

1/2 finely sliced onion (or 2 spring onions chopped)

1/2 red pepper sliced

6 mushrooms, sliced

1 small sweet potato, finely diced (too big and they take too long to cook)

2 cups of roughly chopped broccoli, including stems, finely diced

1 tsp coconut oil

1 bunch coriander 

Instructions:
1. Heat the coconut oil in a frying pan over moderate to high heat.

2. Fry the onions until golden, stirring frequently.

3. Add the peppers, sweet potato and broccoli.

4. Add 2-3 tbsp of water to the pan to create steam to cook the vegetables quicker.

5. Ensure all water has evaporated before before adding mushrooms for a minute and then the egg.

6. Keep mixing the egg as if trying to scramble them and when still soft, evenly distribute mixture in pan, neaten the edges and pop under a preheated grill until the top is crispy.

7. Before popping it under the grill, I add any extras for the rest of the family on portions of the frittatta like a pizza eg ham and cheese.

8. Remove from grill, slice into paleo/ non paleo portions, before serving with chopped coriander sprinkled on top.

9. Serve alongside a big salad of mixed leaves, avocado, beetroot, walnuts with a simple balsamic dressing or squeeze of lemon juice. I also had a few slices of chilli roasted fennel to accompany it.