Following the lovely messages I received about last week’s newsletter on sweet potato fritters with creamy avocado dip, I thought this week I’d share another recipe that can be enjoyed for dinner one evening then be packed up for lunch on-the-go the next day. It seems many of you, like me, work of the motto of “cook once, eat twice”. It saves time, washing up, and - on many days - my sanity!
As always with my recipes, I encourage you to make this your own depending on what you have in the fridge. Off the top of my head, other veggies that I think would be delicious here include courgettes, leftover cooked potatoes, spring onions, leeks, cauliflower… I could go on! I really wanted to have frozen peas in this because I love the sweetness and colour they bring but I raided my freezer and shockingly no peas! But I had some broad beans which were just as good.
Also, I turned my back and the top of the frittata got a touch too cooked - as you can clearly see - so learn from me! Don’t get distracted when the grill is on! Still delicious though.
This makes plenty of chutney which is definitely a good thing as I imagine you’ll want to dollop/drizzle it over anything and everything.