Gorgeous garden frittata, another self sufficient meal our urban small holding has provided, eggs from our girls, rocket, spinach and peppers from the vegetable beds and what we are most proud of is the ham and chorizo from our own pigs. Every mouthful prides us with satisfaction for all our efforts in trying to grow our own greener food, lower our demand on mother earth and becoming more sustainable in our daily ways.
Prep time 5 minutes / Cooking time 7-10 minutes
Ingredients
(serves 2)
6 free range organic eggs
1 handful of spinach leaves
1/2 red pepper roughly chopped
1/2 green pepper roughly chopped
1 handful rocket leaves
100g ham
50g chorizo
Sea salt and fresh ground black pepper
1 tbsp coconut oil
A very quick and simple one pan cook, made even easier by popping under the grill to finish off. In a large bowl or jug crack in the eggs and lightly beat, add all the rest of the ingredients and stir to combine roughly, season with sea salt and fresh ground black pepper.
Pre-heat your grill to high and then heat your frying pan medium, add the coconut oil once melted pour in the eggs, cook on a medium heat for around five minutes or until the centre looks like is is setting from underneath, take off the heat and place the frying pan under your pre-heated grill and cook for a couple of minutes. Serve with a side of leafy salad.
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