Quick and easy, fresh and feisty frittata
- First preheat your fan oven to 150 deg C (or 160 conventional).
- First wash all your vegetables.
- Now take the wee nobbly bit off the top of the green beans, you can leave the tail on, it's perfectly edible.
- Cut the green beans into pieces about an inch long.
- Dice the pepper nice and small.
- Slice the spring onions and leek nice and fine, as fine as you can manage.
- Quarter the cherry tomatoes.
- Heat a good non stick frying pan on medium for a minute or so then add in a dash of olive oil and tilt to coat the pan in the hot oil.
- Add in the chopped vegetables, except the tomatoes and cook gently, stirring often til all the veggies are soft but not browned. Cover the pan with a lid if you have one that fits to keep steam in and speed the process. Should take around 8-10 minutes.
- Sprinkle the chinese five spice over the vegetables and stir for one minute more.
- While thats happening grate the cheese and crack the eggs into a bowl and season well with salt and pepper and beat up with a fork. I like to leave mine a little streaky so in the finished dish you have definition between white and yol and a rippled affect, but that's up to you!
- Now the veg is all soft add in the eggs and stir to distribute evenly. While still very runny pop the grated cheese on top in a sprinkle and place in the oven.
- You want to remove the fritatta while it is still slightly custardy in the centre, almost set but but completely. About 6-8 minutes.
- Leave to settle in the pan for 3 or 4 minutes, resisting the urge to prod and poke.
- Now place a plate or serving dish over the top of the pan and turn the whole lot topsy turvy upside down to release the fritatta.
- Enjoy with a fresh crisp salad.
- Serves two as a main couse or 4 as a starter or light lunch.
- You could use cumin in place of the five spice.
- You could also add virtually anything, bacon or ham, fresh herbs, courgettes and peas are some favourites.
- Try a new egg like duck or turkey!