speedy spring tomato, corn and basil frittata

On Monday nights I have the combination of meat-free Monday and after school football (soccer) to shape my dinner plans. I’m usually trying my best to delay a trip to the supermarket so dinner is often a mad rush to make something from what is in the fridge and freezer. This speedy spring frittata ticks all the boxes. It takes about 15 minutes to make and is packed full of flavours. You can play around with the fillings to suit what you have and what you like.

In case you are wondering, a frittata is an Italian omelette, known as a tortilla in Spain (not to be confused with a Mexican bread tortilla). When I was growing up my dad was the king of what he called a Spanish omelette. He’d make it to give my mum a night off and I have fond memories of eating it with baked beans in front of The Muppet Show on Sunday nights, drying my hair in front of the fire. This is an updated version of his original.

This recipe is a great brunch or breakfast dish. We often have it with bread and salad for lunch or dinner. My kids love cold wedges of it in their lunchboxes and it is a great portable picnic food too.