A frittata is a go-to meal when when you need to knock up a really quick meal. You can usually scrounge around and at least find some eggs and a couple of greens, without resorting to takeaway. It’s also terrific for lunchboxes and can be eaten warm or cold as a snack any time of the day
Preheat the oven grill to high.
Heat the oil in a large non-stick ovenproof frying pan over medium heat.
Add the onion and cook for 5 minutes, or until softened.
Add the courgette and peas and cook for a further 2-3 minutes, or until the courgette has softened.
Whisk together the eggs and milk in a bowl, then pour over the courgette and pea mixture in the pan, stirring gently to mix the eggs through the greens. Crumble the ricotta evenly over the top, reduce the heat to low and cook for a further 6 minutes, or until the egg is nearly set.
Transfer the frying pan to the grill and cook for 5 minutes, or until the top is set and golden.
Cut the frittata into slices and serve with fresh herbs sprinkled on top, if liked.
French toast (aka eggy bread) is a surprisingly quick breakfast to prepare and it’s a great choice for children who aren’t keen on eating whole eggs. Topped with fresh fruit purée instead
of jam, this is a healthier option for every family member
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