Another easy dinner choice, a variation on my last frittata. You can pretty much add anything you want to it – whatever is in the fridge and needs to be used. It’s one of those ‘Thursday night meals’!
6 organic free-range eggs
1 tsp English mustard
2 potatoes, peeled and sliced thinly
Half a bag of spinach
A generous helping of button mushrooms
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan
Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, chop the mushrooms, roughly chop the parsley and wash and drain the spinach.
Beat the eggs in a bowl, then add the almond milk, mustard, salt and pepper.
Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.
Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.
Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.
Serve with a crisp, fresh salad.