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 - 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

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

Roasted Vegetable Cous Cous

I remember way back when I first discovered cous cous I experienced some pretty disastrous attempts at cooking it, which resulted in a bowl of unappetising stodge. My fail safe way of cooking it now is by volume - whatever volume you have of cous cous then just use double the volume of water, and leave it covered over to do it's thing - it's that easy. I then add whatever I want to give it flavour. 

For a really healthy and filling lunch I add lots of vegetables to the cous cous, either raw salad vegetables or roasted veg. This roasted vegetable cous cous is by far one of my favourite ways of eating it, and I vary it depending on the vegetables I have in.

Roasted Vegetable Cous Cous - serves 1/2

1/3 cup cous cous
2/3 cup boiling water
1/2 red pepper
1/2 green pepper
red onion
1 courgette
tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp garlic granules (or clove of fresh garlic, crushed)
fresh mint leaves
juice of one lime
salt & pepper to taste

• Add the cous cous to a bowl and pour on the boiling water
• Give it a quick stir and then cover over and leave
• Chop the vegetables into similar sized pieces and toss in the olive oil, balsamic and garlic granules
• Roast in the oven for approx half an hour, or in the Actifry for 10-15 minutes, until tender
• Toss into the cous cous with torn up mint leaves and lime juice
• Season to taste with salt & pepper and a little more olive oil

I love olive oil and we get through a lot of it as I use it in most dishes that I cook. Recently I was made aware of Pomora - a service that allows you to adopt an olive tree, either for yourself or give it as a gift. 

You receive an adoption certificate, information about your tree, updates from the farmer throughout the year, plus quarterly olive oil deliveries from your very own tree! All this for £29 per quarter (inc delivery).

The olio nuovo (the youngest, freshest oil bottled directly after harvest) tastes pretty delicious too!

I was provided with a pack of Pomoro Olio Nuovo free of charge