I find frittatas tend to make a fairly decent low-effort-but-nutritious breakfast/brunch option. You get protein from the eggs and it's relatively easy to work in at least some veg. They're very flexible. And one frittata will feed all three of us for two meals, which is handy.

This frittata recipe comes courtesy of The Breakfast Bible (which I'm still working my way through). It's meant to be made with parsley, basil, mint, chives, cherry tomatoes, and gruyère. We were all out of fresh basil, so I ended up substituting dried. And our chives had gone off, so I tossed in a small green onion instead. For the cherry tomatoes, I ended up using up some leftover diced tomatoes we had sitting in the fridge. And I ended up going for grated cheddar rather than gruyère because that's what we had on hand. (Although TF and I both think that mozzarella would've also worked really well.) For the topping, I ended up using some baby spinach rather than the arugula, but they're both good options. I know that's a lot of changes, but it still worked out well and gave us a tasty breakfast (and used up some leftovers from the fridge), so I have no complaints!

Frittata with Herbs and Tomatoes

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 10 large eggs
• 2 Tbsp. milk
• 2 Tbsp. chopped flat-leaf parsley
• 1 Tbsp. chopped fresh basil (or 1/2 Tbsp. dried)
• 1 tsp. chopped fresh mint
• 1 tsp. chopped fresh chives (or 1 small green onion, chopped)
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. unsalted butter
• 1/4 c. grated gruyère (or mozzarella or cheddar)
• 1/2 c. halved cherry tomatoes (or diced tomatoes)
• 3 c. arugula (rocket)
• 1 Tbsp. olive oil (optional)
• 2 Tbsp. lemon juice (optional)

Directions

1. Preheat oven to 200°C (400°F).
2. Beat the eggs with the milk.
3. Mix in the parsley, basil, mint, chives, salt, and pepper.
4. Melt the butter over medium heat.
5. Pour in the egg mixture and sprinkle with cheese and tomatoes.
6. Cook, without stirring, for 2 minutes.
7. Transfer to oven and bake for 10-12 minutes.
8. If frittata is still undercooked in the centre or insufficiently browned on top, place under broiler for 1-2 minutes to set.
9. Meanwhile, toss arugula with olive oil and lemon juice (if using) and season with a little extra salt and pepper.
10. Once frittata is cooked, top with arugula, cut into wedges, and serve.