Frittata’s are my go to quick meal, simple to make and great hot or cold. Even better, my baby loves them too (though I do a version of this recipe without the added sea salt for her).
You will need:
5 eggs, 3 spring onions chopped into small pieces, leftover cooked new potatoes (the more the merrier), 2 sprigs of rosemary, 2 generous pinches of good quality sea salt and a little butter or oil for frying.
Pre heat your grill to a medium setting.
Heat oil or butter in a frying pan.
Fry the spring onions for 5 mins or until they begin to soften then add the potatoes and rosemary and cook for a further 5 minutes. Move the potatoes around in your frying pan so they are fairly evenly spaced. Beat the eggs together and pour over your potatoes. Continue to cook for 5 minutes or until you can see the sides of the frittata start to set. The top should still be wet at this point. Place under your pre-heated grill and cook on a medium heat until the top starts to brown and eggs have set. Sprinkle with sea salt and cut into slices to serve.