The Crazy Kitchen: Wild Garlic & Chilli Frittata

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Wednesday, 8 April 2015

Wild Garlic & Chilli Frittata

After a little over indulging at the weekend it's back to the healthy eating to get ready for my little break in Spain in a couple of weeks. I've also joined a new bootcamp with some friends, and we're on full on diet and fitness mode for the summer, especially now that Spring has finally arrived with some warmer weather.

Frittata's are great for eating at anytime of the day, and can be whipped up in minutes using leftover cooked vegetables or meats. For this one I used wild garlic that I had left over from my Riverford recipe box.

As I made this healthy I only used a small amount of parmesan cheese on the top, which could be left out completely or replaced with cheddar.

Wild Garlic & Chilli Frittata

Wild Garlic & Chilli Frittata - serves 2/3

drizzle of olive oil
bunch of wild garlic, chopped
1/2 green chilli, finely chopped
6 eggs
100ml skimmed milk
salt & pepper
25g grated parmesan cheese
  • Heat the oil in a non stick omelette pan
  • Add the garlic & chilli and fry for a couple of minutes to wilt the garlic
  • Whisk the eggs together with the milk & a pinch of salt & pepper
  • Pour the eggs into the pan and cook over a medium heat until almost cooked through
  • Sprinkle over the cheese and place the pan under a hot grill for a couple of minutes to brown off & finish cooking

Serve warm or cold with a fresh salad


Wild Garlic & Chilli Frittata Wild Garlic & Chilli Frittata


Weight Watchers Filling & Healthy - if you use the olive oil from your healthy oil allowance then this would be free on the filling & healthy plan, with the exception of the cheese, which would be 1 point per 1/3 of the frittata

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