Month by month recipes: January

Lunchbox frittata

Makes 6
Prep time 10 minutes
Cooking time 40 minutes

This is a really simple dish that can be eaten hot or cold. It’s fantastic freshly cooked for a light lunch or supper or serve cold in a lunchbox or for a wintertime picnic in the woods. If you have not got a muffin pan, make one big frittata in an oven-proof dish.

Ingredients:
150g potatoes, sliced
3 eggs
2 sprigs parsley
seas salt and black pepper
6 large slices ham
50g cheese, grated

1. Preheat the oven to 200°C/gas mark 6. Lightly grease 6 holes of a deep muffin tin.
2. With the help of an adult, bring a pan of water to the boil and cook the potatoes until tender but not falling apart. Drain and reserve.
3. Whisk the eggs

and parsley and season with a little sea salt and freshly ground black pepper. Stir in the potato.

4. Line each muffin hole with the ham slices, spoon in the egg mixture then scatter over the cheese.

5. Bake in the preheated oven for 15 minutes until golden.
6. Wrap for your lunchbox or eat with some wintery green salad leaves.

Interesting facts:
Frittata and tortilla are one of the same thing but with different countries of origin. Frittata has its origins in Italy and can include meat, vegetables, cheese or pasta. A tortilla is from Spain and not to be confused with a south American tortilla which is a very thin bread made of maize. Use any seasonal vegetables you like to pack out the egg, like broccoli, spinach or squash.