3 Ingredient Frittata

by Lou Robbie

Less is more with this frittata, gently season each ingredient as you work through the recipe and you’ll end up with a delicious dish that can be eaten for breakfast, lunch or dinner! 

The Italians got it right with this one, its simplicity is what makes it. Served with some local leaves and ripe cherry tomatoes all it needs is some September sun to make it perfect! 

If there’s any left over, use it to make a sourdough sandwich. Slice it cold, add mayo, leaves and tomato to the sandwich – it’s delicious for the lunch box.

Lou 🙂

**You will need an oven safe non-stick frying pan to make this frittata – most frying pans are oven safe. If you wish you can use a deep baking tray 8in x 8in approximately. 

  1. Scrub and steam or boil the potatoes first. Allow to cool. 
  2. Slice the courgettes into rounds and fry on a frying pan with a pinch of salt until charred and golden sprinkle, set a slice to cool. 
  3. Once cooled, dice the potatoes into cubes, keep the skins on if you wish, that’s where the nutrients are.  
  4. Preheat the oven to 180℃.
  5. Warm a (oven safe) non-stick frying pan on a medium heat and add a tablespoon of oil. 
  6. Fry the potatoes until golden and crispy and season with a pinch of salt and pepper.
  7. While the potatoes are frying, crack 6 eggs into a mixing bowl and add a pinch of salt and pepper, whisk well. 
  8. Pour the eggs over the fried potatoes. Top with the slices of courgette. 
  9. Cook on the hob for 3-4 minutes then carefully transfer into the oven. 
  10. Bake in the oven for 15-20 minutes until the egg has set. 
  11. Use a dry tea towel to lift the frying pan out of the oven. 
  12. Set the frypan aside to cool for 10 minutes then loosen the edges with a rubber spatula and slice onto a serving plate. 
  13. Serve with salad – I chose Galway grown leaves and heaps of cherry tomatoes! 

Lunch box – Courgette & Carrot Muffins

by Lou Robbie

Its the end of the summer holidays and back to school and work routines for most! If you are looking for ways to get a bit more veg into yours and/or your child’s lunch box then give these muffins a go. They are lightly sweetened and alongside a sandwich, some fruit and raw veggie sticks they are the perfect lunch. #backtoschool

They freeze really well so why not pop some in the freezer that are handy to defrost overnight, making filling the lunch box a little bit easier. #freezerstash

If you have kids get them to help make them, let them grate the courgette and carrot. Let them get used to cooking and baking with seasonal Irish vegetables and have a chat about where they are grown too. Cooking together creates great opportunities for learning about where our food comes from and why it’s important that we support our local farmers. 

Lou 🙂

Makes 18 regular muffins – approx

  1. Preheat the oven to 180℃.
  2. Prepare your muffin tins with paper cases if needed. I use silicone moulds that don’t need paper cases. 
  3. To make the muffins begin by gathering all the ingredients. 
  4. Grate the carrot and courgette. 
  5. Sieve the flour into a large mixing bowl, add the sugar and cinnamon and mix. 
  6. Add the grated carrot and courgette and mix well again with a wooden spoon. 
  7. Measure the oil into a jug and crack in the eggs, whisk well. 
  8. Pour the oil and egg mix into the bowl and gently mix until there is no visible flour.
  9. Scoop into the muffin tray. 
  10. Bake for 20 mins or until, when checked, a skewer comes out clean.  
  11. Allow to cool completely then bag up to stash in the freezer for the future lunch box. 
  12. To defrost, take one from the freezer bag and pop in the lunch box the night before.