Quick veg frittata with feta, olives & salad
Prep
2 mins
Cook
13 mins
Servings
2
Difficulty
Easy
This is my go to midweek dinner when I need something fast but still feel like I've made a proper meal. The beauty of a frittata is that it comes together in minutes, and by using quality ready prepared ingredients like chargrilled veg and Greek salad, you've got dinner on the table in under 15 minutes. Eggs are packed with protein and choline which is brilliant for brain health, plus the feta and olives add that salty, satisfying flavour that makes everyone at the table happy. It's simple, it's nutritious, and honestly it tastes far more impressive than the minimal effort required.
Ella x
Ingredients
- 265 gramsessential small potatoes in water(can Essential Small Potatoes In Water)
- 160 gramschargrilled vegetables(pack smoky chargrilled vegetables in a herb dressing)
- 6british blacktail medium free range eggs(British Blacktail Medium Free Range Eggs)
- 230 gramswaitrose summer greek salad antipasti(pack Greek style side salad)
Detail level
Instructions
- 1
Preheat the grill. Heat a drop of oil in a medium ovenproof frying pan. Pat the potatoes dry, slice, then cook for 5 minutes until golden in places.
- 2
Tear the drained chargrilled vegetables into the pan and cook until sizzling, stirring occasionally.
- 3
Beat the eggs, season and pour them in. Give the pan a little shake, then cook gently without disturbing until the eggs are almost set.
- 4
Scatter with the feta and olives from the salad and briefly pop under the grill until golden and the eggs have fully set. Toss the rest of the salad with the dressing, season and serve together.
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