frittata with greens + lemon

The combination of green vegetables and lemon (zest and juice) in this frittata gives a light, summery vibe. It�s quick and easy and generates leftovers for breakfast or lunch the next day.

I used zucchini and green beans here, and served it with a simple salad. But you could easily substitute whatever greens you have on hand. Once it�s cooled, I cut the leftovers up into wedges and store in the fridge.

ingredients

• 1 red onion
• 1 clove of garlic
• 1 zucchini
• Large handful of green beans
• 1 lemon
• 12 eggs
• Salt
• Pepper
• Olive oil 

preparation

1. Preheat the grill in your oven to high. 

2. Heat a 26cm ovenproof frypan* on a medium heat. Finely chop the onion and garlic. Use a vegetable peeler to finely slice the zucchini lengthways. Top and tail the green beans and chop in half. Grate the zest off the lemon and set aside (keeping the lemon for its juice later). Crack the eggs into a bowl, season with salt and pepper and whisk with a fork to combine.

3. Add a drizzle of oil to the pan and fry the onion until starting to soften. Add the garlic, then the green beans and fry for a few minutes. Add the zucchini, lemon zest and squeeze the juice of the lemon into the pan. Stir everything around for about a minute.

4. Pour the whisked eggs into the pan over the vegetables and turn the heat up to high. Keep pulling the egg mixture from the sides of the pan into the centre, moving it around the pan until the bottom of the frittata starts to set.

5. Once the bottom and sides of the frittata are set, place the pan in the oven for a few minutes until the top is set.

6. Serve with a drizzle of olive oil over the top.

Serves 4-6.

* You can use a difference sized pan - it will just vary the thickness and cooking time of the frittata (i.e. if you have a larger frypan, the frittata will be thinner and will cook slightly faster).