We give you permission to cheat! Midweek meals have just become a whole lot easier. Try our super easy and nutritious frittata, filled with anything you might have in your fridge. Ours has lentils, artichokes and olives, but raid your fridge and get creative!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
351
Ingredients
10
medium eggs
1Tbsp.
olive oil
250g
pack cooked lentil
200g
antipasti mix, we used chargrilled vegetables and olives
Large handful parsley, roughly chopped
Directions
Step 1Preheat grill to medium. Crack eggs into a large jug and beat with some seasoning.
Step 2Heat oil in a 23cm nonstick ovenproof frying pan over medium hob heat. Add eggs, then scatter in the lentils. Move the mixture around a little to fluff up the eggs. Then leave to cook for a couple of mins until the base is set. Scatter over the antipasti and parsley.
Step 3Grill for 5min until cooked through (check the egg is set in the middle). Allow to sit for 2min, then slide on to a board. Serve with a crisp green salad.
GH Tip:
No lentils? No problem. Swap them out for tinned, drained chickpeas or tinned, drained black beans or cooked white/brown rice.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
