I was inspired to make this by Rachael DeVaux over on Rachelsgoodeats on Instagram, but it's actually something I do make for myself quite often when I've got eggs to use up.
The name is a mix between omelette and frittata. I've never quite understood how people manage to cook their omelettes just using a pan; I always make mine so thick I have to finish them off by sticking them under the grill to cook and brown the top! Definitely not gonna be a winner on the 'omelette challenge' on Saturday Kitchen that's for sure...
Having now read Wikipedia's frittata page, I think that's almost definitely what I make every time - with loads of ingredients and a longer cooking time.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
- Coconut or olive oil for cooking
- 2 eggs
- 250ml almond milk
- 1 clove garlic, crushed
- 2 spring onions, finely sliced
- handful sprouting broccoli, sliced up
- handful (50g) kale, roughly chopped and tough stalks removed
- handful (20g) spinach
- 4 sundried tomatoes, roughly chopped
1. In a bowl, mix together the eggs and milk and set aside.
2. In a deep sided frying pan, heat the oil and add the garlic, spring onions, kale and broccoli. Gently fry until the veg has softened.
3. Add the tomatoes and spinach (spreading them out in the pan) and then pour over the egg and milk mixture. Don't stir! Just allow to settle, hopefully the mixture will fill the pan and cover all the veggies. If not throw in another splash of milk. Season with salt and pepper.
4. Allow to cook for at least 10 minutes, until you can get a fork down the side of the pan with the egg and milk mixture having firmed.
5. Most likely the top and middle will still be runny, totally normal! Pop on the grill and put the pan under it to cook and brown the top. Remember when removing to grab the handle of your pan using a cloth or towel in case it's got hot.
6. Slice up and enjoy with a side salad or alone - it's got everything you need in it already!