BREAKFAST

FRITTATA

1 tsp light olive oil or coconut oil 1 portion leftover roasted vegetables 1 handful spinach, washed and finely chopped 2 large eggs, whisked Sea salt and freshly ground black pepper 1 tsp dried oregano or mixed herbs

PREHEAT grill to 220c and place a shelf near the top of the oven. Heat oil in a frying pan and add the vegetables and spinach. Mix well to prevent burning. Whisk the eggs in a bowl with some salt, pepper and oregano or mixed herbs and pour over the vegetables. Shake pan to even out and cook over the lowest heat for 3 minutes. Then put your frittata under the grill for another 3 to 4 minutes, or until cooked all the way through, to finish. Allow to cool in the pan (this will help stop it falling apart as you remove it). Slide a rubber spatula around the edge to ease it away from the pan before flipping it out on to a plate.