Vegetable Frittata with Avocado
Servings: 4
Ingredients
- 1 tbsp rapeseed oil or groundnut oil
- 8 eggs British Lion Eggs - lightly beaten
- 8 cherry tomatoes sliced
- 6 button mushrooms sliced
- handful spinach fresh, washed leaves
- 4 tbsp sweetcorn tinned
- 1/2 courgette medium, sliced into discs
- 3 spring onions sliced
- 1 pepper sliced roughly
- 1 avocado peeled and chopped in chunks
- handful flat leaf parsley fresh, chopped
- handful cheddar cheese grated, extra mature if you have it
Instructions
- In a large frying pan heat the oil over a medium and fry the courgettes, mushrooms and spring onion.
- When these are softened add the other vegetables apart from the avocado.
- Meanwhile light the grill on full - it will be warmed by the time you need it.
- Pour in the eggs and stir quickly to make sure they are coating all of the vegetables.
- Place the avocado pieces on top.
- Replace the lid of the pan (if it has one) to help it cook quicker.
- Use a non stick spatula to slide around and check the eggs are cooked on the bottom.
- When they are, scatter over the cheese on the top avoiding the avocado if you like the green to show through.
- Place the pan under a hot grill to help the top surface cook.
- Serve immediately with lettuce and sweet chilli sauce.