Veggie Frittata Recipe

I make this veggie frittata all the time, in one variation or another.

NOM with salad, because I’m greedy 🙂

This one has a layer of sliced potato on the bottom, so it’s more filling. 🙂

Ingredients below are for a one person serving in a ceramic oven dish ( I got mine from Poundland). You can double up this recipe for 2 or quadruple it for 4 if you like. 🙂


  • 3 eggs
  • dash of milk
  • salt & pepper to taste
  • 1 medium mushroom
  • half a potato thinly sliced
  • Half a red bell pepper
  • half a medium red onion
  • sprinkle of mild grated cheese
  • half a tomato sliced
  • smoked paprika (literally my favourite spice after garlic)


  1. Preheat the oven to 180 degrees ( fan assisted).
  2. Add the thinly sliced potato to an ovenproof dish and put in the oven for 10 minutes.
  3. Fry off the onion,mushrooms & bell pepper until soft
  4. Take the potato out and transfer the veg to the dish.
  5. Whisk the egg, milk, salt & pepper, paprika and grated cheese and pour over the veg
  6. Lay the sliced tomato on top
  7. sprinkle some more paprika and a little cheese on top
  8. Put in the oven and cook for 25 minutes

TIP: I find that cooking the frittata covered with foil for about 15 minutes stops it from burning on top while the middle cooks, then take the foil off for the last 10 minutes.

Also, deep filled frittatas can sometimes be softer in the middle, so make sure you test it by putting a knife into the middle and seeing if it comes out clear (just like a cake). Just cook it a little longer if it’s not ready.

You can add meat to these too like cooked chicken or bacon, and you can have them at any time of day. I think they’d be lovely on a morning if you have the time. You could always make it the night before and reheat it too!

I’d love to know what variations you make with your frittata because I like to change my recipes up all the time. 🙂



Slimming World Lasagne Recipe

So I made the Slimming World Lasagne and it tastes like heaven! Mind you, anything with cheese always does. 🙂

I pretty much followed the recipe exactly (which I never do), but naturally, I like a little bit extra spice, so added a bit more chilli.

The full recipe is here:

But if you can’t be bothered to click the link, here’s what you need:


  • 500g lean beef mince (5% fat or less)
  • 1 red pepper, deseeded and cut into bite-sized pieces
  • 1 courgette, cut into bite-sized cubes
  • 1 onion, peeled and finely chopped
  • 4 garlic cloves, peeled and crushed
  • 400g can chopped tomatoes
  • 400g passata
  • 2 tsp dried mixed herbs (I use more)
  • Low calorie cooking spray
  • 500g fat free natural yogurt
  • 2 eggs, lightly beaten
  • A pinch of nutmeg
  • Salt and freshly ground black pepper
  • 12 dried lasagne sheets
  • 160g reduced-fat cheddar cheese
  • 1 tbsp smoked paprika and half tsp chilli powder


  1. Fry off your mince on a medium heat with the garlic, onion, pepper, courgettes until browned.
  2. Add the passata,tomatoes, herbs,seasoning, chilli and paprika. Stir in and simmer for about 10 mins.
  3. In a bowl mix the yoghurt, nutmeg and eggs and season with S n P.
  4. Preheat the oven to 180 degrees c and get your lasagne casserole dish (you can see the sort of size I’ve used).Spray it with Frylight.
  5. Layer half your beef mixture, then lasagne sheets,then yoghurt on top,and then do this again. Sprinkle with cheese and bang it in the oven for about half an hour and that’s it!

I served mine with a side salad and some Hassleback Potatoes which I also have the recipe for here and it was just lovely.

One thing I disagree with though is, the recipe says it serves 4, but I would say it’s more like 6 because the portions really are massive,especially if you’re serving the lasagne with something else, rather than just in a bowl on its own.

But I’d definitely make this again because it’s just so easy, and I love EASY recipes.

I made Broccoli Tots!

My bestie came over a few weeks ago with her little boy Gabriel and told me about this Facebook page called Tasty. It basically has tons of videos of different foods being made in a sped up format. (be warned, it’s also rife with temptation for the naughty stuff like cake and chocolate and uber cheesiness!)

She told me about Broccoli Tots to try and that she had made them for Gabriel; so I thought I’d give them a go too!

It’s a super easy recipe to follow and you can change it up dependant on what view you have. I made mine with broccoli,sweet potato,carrot and parsnip all smooshed together and they are lush!

You cook off your veg then chop/smoosh it up in a bowl. Add salt and pepper, a sprinkle of paprika and any hot sauce you might have (optional), add some breadcrumbs and low fat cheese and an egg. Mix it all together and mould into tot shapes (or croquettes) and bake in the oven for about 20-25 mins on 180 degrees (fan assisted).

Then your tots are ready!

I’m going to make some more but will split up the veg to get different flavours; so I’ll do some carrot and sweet potato and then broccoli and parsnip or whatever takes my fancy really! They almost taste bad for you because of the small amount of cheese in them but you don’t have to add this if you don’t want. You just need the egg to bind it all and the breadcrumbs to hold it together.

They are super moreish too but I give these a 10/10 for how easy they were to make and 9/10 for taste!

Let me know if you try this and what veg variations you make too!

Speak soon lovelies!


Fishy Italian Spaghetti

I went into creativity mode the other day and made this little bowl of healthy goodness.


  • 75 grams of spaghetti
  • 4 green olives sliced in half
  • half carton of chopped tomatoes (about 200 grams)
  • 1 Tsp of Philadelphia Whipped Garlic and Herb
  • Italian seasoning to taste (I put a lot in!)
  • 2 large button mushrooms
  • 1 third of a red and yellow bell pepper
  • 1 Birds Eye Sundried Tomato Fish Fillet (or whatever fish you like)
  • 4 baby sweetcorn spears

I really fancied making a pasta dish for my lunch at work as I seem to have fallen into a routine of not having pasta thinking it’s bad for me (due to the carbs). It’s not bad for me but my brain does stupid things sometimes.

Anyway onto the method!


Preheat the oven to 180.Cook your choice of fish to the packet instructions for about 25 minutes. Boil some water in a pan, add the spaghetti and simmer for 9 minutes (al-dente), 11 minutes (soft).

Meanwhile, chop all your ingredients and preheat a frying pan with Frylight. Add the mushrooms, peppers,baby corn and cook to soften.Add the rest of the veg along with the Philadelphia,chopped tomatoes and Italian seasoning.Simmer for about 5 mins on a low heat;don’t forget to stir!

Drain the spaghetti and put to one side.

Take the veg mixture off the heat and stir into the spaghetti.Flake the fish into the pasta,stir lightly and you’re done!


This may not win medals for presentation but it is one of the most tastiest pasta dishes ever and it’s so simple to make that any idiot can do it (even me!)

If you have a go at this, let me know how it turns out and what changes you make to make it your own!




Ok, so I thought I would do a quick post about Frittatas as I make them quite often and suddenly thought,maybe some people don’t know what they are or how to make them.

Basically  a frittata is an italian dish made with beaten eggs in an omelette style. You can add whatever you like to them and tailor them specific to your dietary requirements.

I love frittatas (wow that word is so hard to type fast) because they are low-calorie,are a good substitute for a sandwich as you can roll them up and I find them quite filling.

mmm frittata goodness!
I tend to add things like mushrooms, peppers, onions, a bit of cheese, tomatoes and some sort of meat filling. However, you can add what you like. I would imagine a good veggy one would have courgette ribbons in and spinach added right at the end.

I usually finish off my frittatas in the oven so they get cooked on top and have a lovely golden finish to them. Also I am paranoid about uncooked egg, so this is a must anyway for me!

Quick Frittata recipe (my take on it)

You will need:

  • 2 eggs
  • splash of semi-skimmed milk
  • salt and pepper to taste
  • dash of paprika
  • 4 quartered button mushrooms
  • 1 medium diced tomato
  • half a white onion
  • chopped pastrami-or what meat you can grab
  • chopped red and yellow bell peppers (just a quarter of each)
  • Extra Virgin Olive Oil (your frittata will stick to the pan if you use Fry Light,well it did for me!)
  • matchbox sized grated mild cheddar

Right firstly heat the oil in a pan and throw in all the veg; cook on a medium heat until the veg softens. Add salt and pepper to taste.In a bowl, whisk the eggs with a dash of paprika,half the cheese, a bit of salt and pepper and splash of semi-skimmed milk. Spread out the veg in the pan and then add the egg mixture slowly making sure it spreads all over the veg. Cook on a medium heat for a few minutes until it looks cooked around the edges.

In the meantime, pre-heat the oven to 180ºC. Sprinkle the rest of the cheese on the frittata, then put the pan entirely in the oven (at this point I would like to remind you to use an all metal pan so your handle doesn’t melt in the oven!). Cook for a few minutes until frittata is golden brown on top.When you take out the pan, remember it will be boiling hot so use gloves or a towel.

Close up of the nommy goodness
Close up of the nommy goodness

Leave to cool for a few minutes, then slide the frittata out of the pan and onto a big plate (because depending on the size of your pan, it will be massive!). You can either roll it up like a wrap or fold it over and have a side salad with it.

These really are brilliant to make if you don’t have much time and can be simplified if you like. Basically its a glorified omelette but I love them! I definitely recommend you give it a go because they are quite fun to make and can be done with so many different ingredients.

Let me know your variations in the comments!