This is a super easy and quick lunch or dinner, packed full of vegetables and really delicious!
You will need:
for the frittata-
2 cloves of garlic
2 handfuls spinach
mushrooms (I used closed cup chestnut mushrooms)
4 medium/large eggs. If you want a thicker frittata add more eggs
1 tablespoon of green or red pesto
cooking oil (I used coconut)
for the mash-
equal portion of broccoli and cauliflower (I used 1/2 a whole cauliflower)
1 heaped tablespoon of butter
1/2 tin of chickpeas
Heat the oil in the frying pan and chop the garlic, onion and mushroom and add to the pan. Cook on a medium-high heat until the onion and mushroom have browned.
Add the peas and spinach until the spinach has wilted.
Seperately put the eggs in a mixing bowl, season with salt and pepper, add the pesto and whisk.
Turn down the heat to low-medium, make sure the ingredients are equally spread in the pan. Add the egg mixture. Leave on heat until nearly all the egg is cooked.
Prepare equal amounts of broccoli and cauliflower
Place the broccoli and cauliflower in a pan, adding hot water and the chickpeas. Cook for 3-4 minutes on a medium-high heat.
While the mash is cooking place the frittata under the grill.
After 3-4 minutes drain the broccoli, cauliflower and chickpeas and place back in the pan.
Add the butter, and season with salt and pepper. Either mash manually or use a hand blender to blend into a smooth mash.
Remove the frittata from under the grill, making sure all the egg has cooked, and cut into portions.
Serve and enjoy!!