Kathy’s Kitchen Sink Frittata

Kathy’s “Kitchen Sink” Frittata (serves 4)

Preparation: Chop 2-4 cups of fresh seasonal vegetables – spring onions or shallots, carrots (chop small), pumpkin (chop small), broccoli and/or Brussels sprouts, asparagus (bigger bits), green beans, semi-dried tomatoes. Also chop some fresh ginger. Beat 10-12 large eggs in a bowl and set aside. Drain a 200g can of salmon – I prefer the skinless and boneless variety, but use whichever variety you prefer. Grate about ½ cup (loosely packed) of tasty cheese.

Cooking: Put a large heavy-based frypan on a hotplate, add just enough extra virgin olive oil to cover half the bottom and tip the pan to spread the oil. Add a dash of water to cover the bottom of the pan (prevents the oil from overheating and burning). Turn up to full heat, and when starting to sizzle, add ginger and onions/shallots, pumpkin and carrots. As they start to soften, add the rest of the vegetables and stir around pan. As the rest of the vegetables start to soften, add beaten eggs, salmon and half of the cheese – tip the pan to spread it around evenly and reduce the heat to about 1/3 to ½ maximum. Cook gently until firm and egg starting to look cooked at the top. Sprinkle the rest of the cheese over the top and place pan under grill until cheese melts and starts to change colour. Remove from heat. Serve with salad (or cut into portions and refrigerate immediately).

Salad – wash and toss together baby spinach, baby rocket leaves, grated raw beetroot, grated raw carrot, avocado slices. Can also add lettuce varieties, snow pea sprouts, tomato. Aim for 2 cups of salad per person.

Salad dressing: 1 part balsamic vinegar, 1 part lemon juice, 2 parts extra virgin olive oil. Mix together well (stir or shake).

Frittata and salad. Either have the frittata cold, or you can reheat it if you prefer (and if you have the facilities). Cook it the night before – have some for dinner and the rest for lunch!

Put your salad and frittata portion into a lunch box. Put your salad dressing into a screw-top jar, and add just before eating (otherwise the frittata will go soggy).