A quick lunchtime ham, mushroom, feta, courgette & other veg frittata, cooked with a touch of mild Indian spices. You could use any veg you have - just chop it into smaller pieces which will cook quickly. It was lockdown days, so useful to be able to feed the family with this quick-ish, light recipe
Method:
1. Saute together some onions firstly. After a few minutes add some spices and flavourings such as mixed herbs, coriander powder, paprika, garam masala, salt & pepper. I use a large non-stick fryin pan to keep the fat needed to a minimum.
2. After couple of minutes of stirring, add the remaining small-diced veg and stir gently.
3. After a few minutes, add the chopped ham slices and stir to ensure it's heated through. If using any more substantial chopped meat, you could microwave-heat it first before adding to ensure it is piping hot.
4. When the last addition of any meat is heated through, spread the mixture out evenly and pour over 5-6 whisked eggs. I then just nudge the veg round a bit to let the egg get in the nooks and crannies.
5.After couple minutes I sprinkle some grated cheddar cheese over the top. After another minute or so. I pop the frying pan under the grill under a medium heat to let the top cook and puff up.
6. Arrange cubed feta cheese and halved cherry tomatoes over top. Serve with green salad, and I like some bread and butter too.
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