Don’t be afraid to experiment with whatever leftover vegetables you have – the dish will taste great with almost any kind.
2 servings
Ingredients
100 g cooked carrots
175 g (around 3) cooked potatoes
6 tbsp olive oil
1 leek
½ red pepper, seeds removed
100 g (¼ head) broccoli
1 red or green chili
1½ tsp oregano
1 tsp onion powder
50 g frozen peas
100 g feta or other cheese
6 large eggs
2 scoops of neutral whey protein powder
1 dl cream or milk
Sea salt and freshly ground black pepper
Oil or butter for greasing the ovenproof dish
Serve with a green salad
Method
1. Heat the oil in a medium non-stick frying pan.
2. Chop the leek and red pepper and fry it.
3. Cut the broccoli – also use the stem – and add it to the pan.
4. Cut the cold cooked potatoes and carrots and add them to the pan with a sprinkle of salt. Fry until the potatoes are lightly browned and the other vegetables are just cooked, stirring regularly.
5. Cut the chili and add it to the pan. Deseed if you want your dish to be less spicy.
6. Add dried oregano and onion powder.
7. Stir in the peas.
8. Grease an ovenproof dish and line the bottom with baking paper. Pour in the fried vegetables.
9. Add the feta cheese on top.
10. Break the eggs into a bowl and whisk.
11. Add the whey protein one scoop at a time. Mix well between each scoop using a large whisk until the mixture is smooth with no lumps.
12. Add the cream (or milk, if that’s what you have in the fridge) to the egg-mixture and season with salt and lots of ground black pepper. Mix it.
13. Pour the eggs over the vegetables in the ovenproof dish. Give it a little shake to incorporate the eggs into the vegetables.
14. Bake the frittata in the oven at 160o C / 320o F for about 25 minutes until the eggs have set. Check with a knife that it is completely cooked.
15. Loosen the sides of the frittata and serve with a green salad.