Summer Frittata
My variations of this recipe exceed my ability to count or catalogue them. I'll literally just rustle one up with whatever is in the fridge.
This particular combo is hitting all the right notes. Using pre-boiled & then cooled potatoes sees an evolution in their nutritional profile; they increase massively in something called resistant starch which is the best food for your gut & also means the carbohydrate content is metabolised differently (less blood sugar response compared to freshly cooked & hot potatoes)
I then add in a bounty of greens, herbs & other veg which means more flavour & diversity for those probiotic beauties as well.
Key Facts
- High in resistant starch
- Good for your gut
- High in protein
- Low in carbs
Ingredients
- 500g jersey royals (or new potatoes) boiled until tender then kept in the fridge for 1-4 days
- 1 bunch spring onions
- 1 large courgette
- 1 bunch each fresh dill & parsley
- 300g chard/collard greens
- 1/2 cup sun dried tomatoes
- 12 organic eggs
- 1 teaspoon salt
- 1 tablespoon each pepper & dried oregano,
- Cheese of choice to top
Preparation
01
Finely slice the spring onions & courgette, add to a large frying pan with a splash of water & allow to soften for 5 minutes, then add potato pieces, chopped sundried tomatoes, chopped herbs & seasoning.
02
Toss everything together then pour in your whisked eggs gently moving the mix around to let it envelope all the veg. Top with cheese & more pepper. Leave to cook on a medium heat for 5 minutes whilst your preheat your grill to high.
03
Pop it under the grill for 12-15 minutes until the eggs are set & the cheesy top is crisp.
04
Let it sit for 10 minutes after you take it out to firm up then slice & go!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
