Frittatas are the new pizza. They’re enjoyed around the clock and can be filled with whatever you fancy. Think of a nice summer quiche, minus the pastry and double cream. You’re then instantly cutting back on a significant amount of unnecessary calories and extra fat.
My mother had this for lunch and asked me for the recipe straight afterwards. To be honest, I think the touch of feta cheese sprinkled over the frittata just about pushed her over the edge.
The key to getting this right guys is by keeping it simple. I’d advise picking four ingredients at max. Perhaps choose a meat as one of them and the rest your favourite combination of veggies and cheese. To make the frittata even more like pizza, you could add a layer of oregano tomato sauce at the end and then place some cheese on top of that. You’ll thank me later.
Think of this like a vegetable and egg based deep dish pizza, but so much yummier.
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Servings - 6
122 - Calories
Time : 50 Mins
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.