Who needs takeaway when you can crack a few eggs, mix in some greens from the garden, bake it, and call it dinner?
If you have chooks in your garden, then you’ll nearly always have a meal on hand. This easy egg frittata is so delicious, and eggs are also incredibly nutritious (especially from chooks that are well loved and free ranging out on green grass like I’m sure yours are).
- 2 tablespoons of oil or fat of your choice (I love butter or animal fat)
- 1 small onion
- Greens from your garden (you might have spinach, herbs, leeks, zucchinis, green peppers)
- 1 clove of garlic
- 5 eggs
- Salt and pepper to taste
- 1/2 cup of cheese (a mixture of whatever you have in the fridge)
- Bit more cheese (for sprinkling on top)
Heat the oil/fat in a pan and sauté the chopped onion for a few minutes. Chop the other vegetables and add them to the pan, with the chopped garlic, to sauté for a few more minutes.
Mix the eggs, salt and pepper, and 1/2 cup of grated cheese in a bowl. Pour into the pan with the vegetables and cook till it is almost set. Sprinkle the remaining cheese on top and put under a pre-heated griller until golden brown.
You can enjoy this delicious easy egg frittata for breakfast, lunch or dinner, served with a home-made vegetable ferment such as sauerkraut or ginger carrots.