Delia Smith describes a frittata as “Italy’s version of an open-face omelette”. Just like an omelette you can change the ingredients to the dish with whatever you have in the fridge. I often make the version below but I also make it with prawns or any leftover meat. Another benefit of this dish is that it can be served cold and is great as a lunch that is why I always make a large one then eat it over a few days. I have not used precise quantities of meat as it depends on how much you want to add or have in your fridge.
1 onion chopped
Juice of 1 lemon
Handful chopped Coriander
Handful frozen peas
Pre-heat the oven to 180degress.
Whisk your eggs in a bowl. Add the juice of the lemon season with salt and pepper.
Evenly spread the meat mixture into a lightly oiled oven proof dish then pour the eggs over.
Cook in the pre heated oven for 20minutes or until the eggs are cooked through.
Serve with a green salad.