I usually work out at lunchtime. However, last night I wanted to try a new class – hot yoga. ‘What a great idea!” I thought as I stepped outside into the 80 degree sunshine on my way to class.
The ensuing yoga consisted of positions and contortions I didn’t know my body was capable of, and in fact, for 95% of the time it was not. One hour later, having twisted and turned myself into sweaty oblivion, I felt surprisingly relaxed, pliable and HUNGRY. I’m usually eating my dinner by now.
Whilst breaking the world record for taking the fastest shower, I contemplated what I could make for dinner that would be on the table quicker than a yogi can say “Namaste”! So I made this ‘In a Flash’ Frittata recipe with zucchini (a.k.a. courgette), potato, onion and pepperoni (vegetarians can ditch the pepperoni).
Start by pre-heating the oven to 400ºF. Cut the zucchini and potato into slices. Then place in a non-stick ovenproof skillet with the onion and pepperoni, season with salt and pepper, and sauté until tender.
Whisk the eggs in a bowl and then mix in the parmesan and the cream. Season with a little salt and pepper.
Now pour the egg mix over the sautéed vegetables and bake in the oven for 15 minutes, or until the frittata has set.
I served the frittata with a mixed leaf salad, tomatoes and golden peperoncinis.
In a Flash Frittata
1 Large White Potato
¼ Cup Chopped Onion
¼ Cup Chopped Pepperoni (optional)
½ Cup Grated Parmesan
¼ Cup Cream
Salt & Pepper to Season
Pre-heat the oven to 400ºF.
Slice the zucchini and potato. Sauté with the onion and pepperoni in a medium non-stick ovenproof skillet until tender. Season with a little salt and pepper.
Whisk the eggs in a bowl and mix with the parmesan and cream. Season with a little salt and pepper.
Pour the egg mix over the vegetables and bake for 15 minutes or until set.