I am breaking one of my rules in posting this recipe.

I’ve said from the beginning of cook fast eat slow that I would only post recipes that passed the ultimate test – “will my 3 boys eat it?”

Everything on the blog so far has passed that test.

Until now.

I’ve vacillated for a few days now as to whether to post this recipe, as my kids didn’t like it. Sadly, they are not all egg fans, ie. scrambled, poached, boiled, omelette – they just don’t like dishes where egg is the main event.

For me, it’s quite annoying, as eggs are an amazing food and make a great nutritious, cheap and easy base for a great meal.

So, back to Frittata’s….

A frittata is commonly known as an ‘open-faced omelette’ or a ‘crustless quiche’ and is a wonderful way of using up whatever you have on hand, vegetables or meats or a mixture of both.

My husband and I love them. Whether for a quick nutritious dinner, or an easy lunch, whether it’s warm or room temp, or from the fridge as leftovers, you just can’t go wrong.

So, even though my kids won’t eat a frittata, I am hoping yours might? Or even if yours don’t, you can add this to your menu for your mid-week lunch inspiration. It will keep for a few days covered in the fridge, so that means a high protein and nutrient-rich meal is waiting for you in the fridge each day that requires no prep. A winner all round!

The wonderful thing is you can make it as you like it. If you hate fennel and love peas, then leave out the fennel and add 1/2 cup frozen peas. If your kids love spinach but don’t like broccolini, swap them. Add bacon for flavour, throw in leftover cooked chicken. Use feta or goats cheese, add handfuls of fresh herbs, scatter with tomatoes….basically, the options are endless!

Or, if you are nervous and this is your first try, just follow the steps below and see how you go.

Ingredients

olive oil

1 cup of cauliflower florets, chopped roughly

1 bunch of broccilini, stems and tops, chopped roughly

1 leek, white part only, washed and finely sliced

1/4 fennel bulb, thinly sliced

6 eggs

1/2 cup milk

salt and pepper to taste

3-4 tablespoons grated fresh parmesan

Method

Heat the olive oil in a medium frying pan or shallow cast-iron casserole dish.

Add all of the chopped veggies, stir and sauté for a few minutes and then reduce the heat to low, place the lid on, and gently cook for a few minutes till the veggies are a little softer.

Whisk together the eggs, milk and some salt and pepper in a jug.

Remove the lid from the vegetables, and pour the egg mixture over them. Give the pan a quick shake to evenly distribute the egg through the veggies.

Place the lid back on the pan and cook for a few minutes till almost set.

Grate the parmesan over the top of the frittata and then remove from the heat, place under a hot grill and grill till golden brown and the cheese is melted.

Serve warm or at room temperature with a side salad and fresh bread if desired.

These are the leaves   from a bunch of baby carrots, they are edible, so don’t throw them out. Just wash them and dress them with olive oil, balsamic vinegar and lemon juice and use them as a simple salad or garnish.