This simple, affordable meal will make busy weeknight dinners a breeze, and leave you with plenty of leftovers for the next day’s lunch. All you need are eggs, cheese and a splash of milk. Plus, this is the perfect dish for using up any vegies that are nearing their use-by date – onion, capsicum, zucchini, sweet potato, asparagus and tomato all work well. Simply chop them up and add them to the pan. Dense vegetables (such as potato) might require some pre-cooking. The base ingredients are high in protein, which makes frittata a great choice for vegetarians. But if you’re the kind of person who can eat bacon for breakfast, lunch and dinner, you can always sauté it with your vegetables prior to cooking.

Ingredients

• 6-8 eggs
• A splash of milk or cream
• 1-2 cups chopped vegetables
• Shredded Parmesan cheese
• Salt and pepper, to taste

Preheat the oven to 175 C. Whisk together the eggs, milk or cream and cheese (to taste). Season with salt and pepper and set aside. Add butter or olive oil to a heavy skillet pan and sauté vegetables for five minutes. Reduce heat to low and pour the egg mixture over the sautéed vegies. Sprinkle Parmesan cheese on top. Cook for 10-15 minutes or until the mixture starts to puff and pull away from the sides of the pan. Remove from heat and finish in the ocean for another 10 minutes.