• LJ Laura

Anything goes frittata!

Recipe from/Adapted from: Dr Rupy Aujla – The Doctors Kitchen

Number of Servings: 4


2 tbsp extra virgin olive oil

100g/3½oz cooked sweet potato, cut into small chunks

175g/6oz (around 3) cooked new potatoes, cut into small chunks

100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets

½ red pepper, seeds removed, cut into small chunks

1 leek, cut into chunks

handful (50g/1¾oz) frozen peas

1 red or green chilli, finely chopped (de-seed first if you like)

100g/3½oz feta, roughly broken or grated cheddar

6 large free-range eggs

sea salt and freshly ground black pepper

green salad leaves, to serve


Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta.

Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables.

Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set.

Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad.

Additional Notes on Storage/Variations:

Use any vegetables you have needing using up. Add in sliced cooking chorizo or chopped ham. Increase quantities to provide leftovers.

Store leftovers in the fridge and eat cold within 2 days.

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