Breakfast Frittata Recipe
Do you ever just get bored of having the same old thing for breakfast? My breakfast normally consists of a bowl of cereal but after two weeks of the Special K diet I can’t face looking at a bowl of a while and thought I should branch out. I made this on the Sunday it lasted really well throughout the week kept in the fridge. The beauty of it being that you can eat it hot or cold making it perfect for all occasions. The basil brings out the pesto-y taste, and you feel good eating it too as it's filled with courgette and tomato. I think it's going to be a new breakfast staple!
Ingredients 2 courgettes Mixed tomatoes – I used salad, cherry and sundried 8 eggs 80g cheddar cheese 2 tsp olive oil 1 handful basil leaves
Putting it all Together
Preheat the grill to medium.
Add the olive oil to the biggest frying pan you have. Whilst the oil is heating grate your courgette before adding to the pan and frying for a couple of minutes.
In a bowl, mix the eggs and cheese. Finely chop the basil and add before seasoning well with salt and pepper. Pour the egg mixture into the frying pan along with the courgette and mix to combine. Cook the mixture over a low heat for 3 minutes.
Slice the tomatoes and arrange on top of the egg mix. Place the frittata (still in it’s frying pan) under the grill until golden brown. Once cooked through slide from the pan on to a clean surface, slice and serve.