I wanted something quick to make and something super-easy on my tummy today so opted for a frittata. 

Great thing with frittatas, much like omlettes, is that you can chuck anything in them and they always taste great.

I had leftover roasted sweet potato in the fridge so used that accompanied by ham, mushrooms and spring onions. 

Served with a simple leave salad and tomatoes, it was the perfect late lunch.



Ingredients 

3 organic eggs

1 spring onion

1 large chestnut mushroom

1 slice of ham

Half a small sweet potato (roasted)

15g dairy free cheese

Salt, pepper, garlic granules and mixed herbs to season.

Method

1. Turn the oven on to 200 c.
2. Chop the spring onion, mushroom, ham and sweet potato into small pieces aand place in a small ceramic dish.
3. Whisk the eggs adding the seasoning.
4. Pour the eggs over the veg and ham in the dish and sprinkle with cheese.
5. Place in a pre-heated oven for 20 minutes. 

Cooking time

20 minutes 

Preparation time

5 minutes