I got a delivery of eggs from my mum recently and decided to turn them into a delicious spring vegetable frittata! It made for an excellent work lunch, packed with veggies and protein, and super simple to make. It just requires a bit of cooking time, but that makes it perfect for a Sunday cook in my world!
I wanted a veggie packed breakfast and lunch option recently that also had some protein as well. This sweet potato mushroom frittata ticked all the boxes – plus it’s delicious too! Whip it up on a Sunday and you’ll be a happy camper all week long.
Is there anything better than mini versions of things, food included? I don’t think so, and these mini frittatas are no exception. Years ago when I was living in Amsterdam a friend and I made a whole set of mini things for some friends that had just moved to London – it’s amazing what you can find in miniature once you start looking! We had a mini table tennis set, mini cups and bowls and spoons, tiny cans of drink and all manner of other itty bitty things. It ended up being a rather large collection of very small things!
Another delivery of my organic veggie box arrived on Thursday, which was a great thing to come home to after spending over 13 hours at work that day. My mind is ticking over with things to make, but I decided to start with something simple for an easy Friday night dinner. The result was a veggie frittata with a nut-filled sweet potato salad. Delicious!