Fridge frittata

Anything goes - use what’s in the fridge or your favourites. Serves 2-3 - keeps 3 days in the fridge


1 tbsp coconut/ olive oil

1 small red onion, peeled and diced

1 garlic clove finely chopped

1 pepper, diced

1 courgette, grated

100g mushrooms, diced

100g spinach leaves

6 eggs

Sea salt and black pepper


  1. Stir fry the onions, garlic, pepper, courgette and mushrooms in a non stick or ceramic frying pan with an ovenproof handle or use a heatproof dish.
  2. Then add the spinach leaves until wilted.
  3. Whisk the eggs with the salt and pepper, tip into the pan and mix, then turn down the heat and allow to cook through.
  4. When almost done pop under the grill to finish off the top.
  5. Grab a slice for breakfast or serve with rocket and tomatoes for lunch.

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