Chilli and tomato frittata

Another attempt to bring chilli in to recipes without blowing my own head off. I still needed an emergency drink to hand, but the flakes are a mediumish heat which I can just about cope with.

What to use

  • 2 large free range eggs
  • 2 mushrooms
  • 1 medium tomato, cut into 8
  • chilli flakes – to taste
  • salt and pepper

How to use it

Saute the tomatoes and mushrooms in some olive oil a non-stick pan for a few minutes until softened. Beat the eggs, seasoning generously, then pour over the veg.

Sprinkle over chilli flakes – as many as you like depending on your tolerance. Cook for approx 5 minutes until the base is set.

Transfer to the oven for another 5 minutes or until it is cooked through.

Season further and add a few more chilli flakes to serve.

Calories: 230

What to watch: It’s 30 years since Back to the Future came out. I remember it well. We went to see it at Warrington Odeon, and by the end credits I was beside myself with glee and anticipation for the next one, and a little bit in love with Michael J Fox. There’s a new documentary coming out to celebrate.

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