Herby Olive Frittata To Go

Published with permission from The Fastest Diet by Professor Krista Varady, Victoria Black, Gen Davidson, Macmillan Publishers, RRP $44.99

Start your day with an intense green hit. You can bake this frittata in advance and have brunch sorted for the whole week, mixing it up with salads and ham on the side for a super filling daily brunch, all good to go!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 onion, finely diced
• 3 garlic cloves, finely sliced
• 6 free-range eggs
• ¾ cup firmly packed, finely chopped flat-leaf parsley
• ¾ cup firmly packed, finely chopped coriander
• ¼ cup firmly packed, finely chopped dill
• 1 cup firmly packed, finely shredded kale leaves
• 15 green olives, pitted and finely chopped
• 50 g (½ cup) finely shredded parmesan (a Microplane works well for this!)

TO SERVE

• 2 cups mixed lettuce leaves
• 125 g sliced ham (4 slices)
• 1 lemon, sliced into wedges

Method

1. Preheat the oven to 180°C.
2. Place the olive oil in a large ovenproof frying pan (see note) over medium–high heat. Once hot, add the onion and garlic and cook for 5 minutes, stirring, until fragrant and golden. Turn off the heat and set aside.
3. Add the eggs, 1 teaspoon of salt and ¼ teaspoon of freshly ground black pepper to a mixing bowl and whisk well to combine. Add the parsley, coriander, dill, kale, olives, parmesan and the cooked onion and garlic and stir well to incorporate.
4. The frying pan should still be lightly greased from cooking the onion and garlic, so tip the frittata mixture into the pan and place over medium heat. Cook for 4 minutes, until the egg is set around the sides. Transfer to the oven and bake for 10 minutes until the frittata is browned around the edges and set in the middle.
5. Once cooked, remove from the oven and allow to cool completely before carefully removing from the pan and cutting into quarters.
6. Serve each slice with the lettuce, a slice of ham and a lemon wedge to squeeze over the lot.

Notes

• If you don’t own an ovenproof frying pan, transfer the frittata mixture into an oven-safe non-stick dish before baking.
• To freeze, divide the frittata into portions, then wrap first in baking paper, then plastic wrap. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm up in the oven or microwave before serving.