Food in a flash

MasterChef finalist and dad-of-three Theo Michaels knows time’s short in the kitchen. Here, he shares a simple and delicious recipe...

Afrittata,alsoknownasaSpanishomelette, iseasytomakeandidealforanytimeof day.Servewithsaladorevenbakedbeans! PER SERVING CALS 389 FAT 24g SERVES 4

400g new potatoes, sliced 5mm thick 100g Tenderstem broccoli, sliced in half 1 medium onion, sliced 1 red bell pepper, sliced 100g ham, sliced

6 free range eggs 100g grated mature Cheddar cheese Couple of sprigs of fresh parsley, chopped for garnish

1 Pre-heat the oven to 180ºC/350ºF/gas mark 4. Boil the new potatoes in salted water for 8 minutes, adding the broccoli to the pan a couple of minutes before the end, then drain and reserve.

2 Meanwhile, in a nonstick pan, fry the onion, pepper and ham in a little olive oil, for about 8 minutes until softened.

3 While all that is cooking, whisk the eggs in a large mixing bowl and add the grated cheese, saving a little for topping.

4 When cooked, pour the drained potatoes, broccoli and fried veg into the bowl with the eggs and mix.

5 In the same pan the onions were cooked in, add a knob of butter. Once foaming pour in the entire egg mixture and sprinkle the remaining cheese over the top. Leave this to cook on a medium/high heat for about 5 minutes – don’t stir! Once the edges start to set, place the pan in a pre-heated oven for a few minutes or until the eggs start to set.

6 Remove from the oven, leave to rest for a couple of minutes, sprinkle with chopped parsley and serve with a green salad.

TIP Make a vegetarian version by leaving out the ham. Crumbled feta over the top is delicious too!