Some recipes are just super-versatile, and this frittata ticks so many boxes. It’s as brilliant for breakfast as it is for lunch, is perfectly portable for picnics and packed lunches, and it’s really easy to make. We’ve added spinach, leek and cherry tomatoes to ours, however you could add peppers, asparagus, cooked potato slices… or lean meat, fish or alternatives such as chicken, prawns or tofu. A simple dish with endless options!
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Slimming World frittata recipe
serves 4
Free
ready in 45 minutes
vegetarian
What you need:
600g chard or mature spinach
1 cal cooking spray
1 large leek, thinly sliced
4 garlic cloves, crushed
12 large eggs
120g fat-free natural cottage cheese
small pack fresh mint, chopped
small pack fresh basil, chopped
small pack fresh coriander, chopped
2 tomatoes, diced
4 spring onions, thinly sliced
1 medium-hot chilli (red or green), deseeded and sliced
What you do:
1. Strip the leaves from the stalks of the chard or spinach and finely shred the leaves (save the stalks, as you can enjoy them cooked with another meal.)
2. Spray a large ovenproof non-stick frying pan (use one you can put a lid on, as you’ll need to cover it) with 1 cal cooking spray and place over a medium heat. Add the leek, garlic, 3 tbsp water and as much of the chard or spinach as you can fit in. Cover and cook until tender, stirring in another handful of chard or spinach every now and then. Tip into a colander and press out as much liquid as possible.
3. Crack the eggs into a large mixing bowl, season lightly and beat well. Stir in the chard or spinach, cottage cheese and all the herbs.
4. Preheat your oven to 180°C/fan 160°C/gas 4.
5. Wipe the pan, spray with more 1 cal cooking spray and return to a medium heat. Pour in the egg mixture and cook gently for 10 minutes or until the mixture is partially set. Scatter over the tomatoes, spring onions and chilli. Transfer the pan to the oven and bake for 10-15 minutes, or until golden brown and firm all the way through.
6. Release the omelette with a spatula, turn out onto a large plate or serving board and cut into wedges. Serve hot with a big, crunchy salad.
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