I’ve posted this week’s meal plan over at Meal Planning Made Easy but for those of you who haven’t ventured over there yet or don’t meal plan, I wanted to share a recipe that I posted on there over the weekend. It’s for a frittata made using whatever you have in the bottom of your fridge that needs using up and uses the slow cooker which means it’s super easy to make….
As far as the recipe goes, there isn’t actually one because it depends what you have in to use up but I can tell you the recipe for the version that I just made and you can adapt it as you want/need to….
3 (ish) cold cooked potatoes sliced
2 handfuls of cold cooked broccoli
2 slices leftover ham, chopped up
1 handful grated cheese
2 soft tomatoes
8 beaten eggs, seasoned
- Add the potatoes, broccoli and ham to the slow cooker along with most of the grated cheese.
- Pour over just enough egg mix to cover everything you have in the slow cooker – this varies massively depending on your ingredients and the size of your slow cooker so I tend to start by beating five eggs and take it from there – it took eight altogether for this one.
- Sprinkle on the rest of the cheese.
- Thinly slice the tomatoes and lay them on the top of the mix.
- Cook on high until the egg sets – when it looks set poke it with a knife and it’s done if the knife comes out clean. Again this can vary but mine took an hour.
- Slice it up into wedges and serve.
It’s great with salad and chips or a jacket and lovely for a packed lunch at work the next day and it’s really filling as well as healthy – you could leave the cheese out and it would be free on Slimming World if you’re interested in that sort of thing 😉
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