10 Feb Four Veg Frittata
Just got back from a weekend away in my client’s beautiful cottage and we didn’t have any meat in the fridge and the shops had shut. No problem we have got some eggs and a load of veggies. This is one of my old favourites even from back in the veggie days.
2 Medium potatoes
1 Large red pepper
2 Cloves of garlic
2 Pinches salt
1 tsp Mixed herbs
Grass fed unpasteurized cheese (optional depending if you are dairy free paleo)
Coconut oil for frying
Chop the potatoes into small cubes and steam for 20 mins.
Whist the potatoes are steaming chop up all the other ingredients, make sure the garlic is finely chopped.
Crack all the eggs in a bowl and mix well.
About 10 mins in melt some coconut oil in a frying pan and start to fry the onions, peppers and garlic.
Add the salt and the mixed herbs and keep it moving.
Once browned a little throw in the mushrooms and cook through.
When the potatoes have steamed for 20 mins take off the heat and stir them in.
Fry for about another minute and add the eggs.
Give it a good shake to get all the egg mixed through the veggies and leave on the hob for a minute or so.
If adding cheese grate enough to cover the top of the frittata.
Stick it under the grill until nice and browned off on the top.
Serve it up with a side salad and enjoy.
Please let us know what you think in the comments below.