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If you love frittatas then don’t move a muscle, and if not, still don’t move a muscle as I’m sure this recipe will have you running into the kitchen. 

Egg based meals, especially omelets have become a staple in my diet of late.  They are super speedy to make on a week day for a quick-lunch or dinner and packed full of nutritionally dense goodness.  I love how easily adaptable they are too.  Literally, there have been times where I have virtually nothing in my fridge, down to the last scraps before the weekly grocery shop, but I’m still able to rustle up decent meal with my trusted omelette pan.  Lesson:  always keep eggs in the house at all times.

This very recipe came about very much the same way.  Eggs are a staple in my house and with us yet to do the weekly shop all I had left in the fridge was bits and pieces that needed using up from the week before.  Luckily, what I did have left was pretty good – asparagus, cucumber, red onion and garlic and herb soft cheese.  What did I make?  A  healthy frittata recipe that is just perfect for summer and easy on the food budget too. 

Summer Vegetarian Frittata
Prep Time
5 mins
Cook Time
10 mins
A healthy and budget friendly lunch or dinner idea.
Author: Jemma Andrew-Adiamah
  • 4 eggs
  • 1/2 red onion
  • 5 asparagus spears
  • 1 inch of cucumber deseeded
  • Soft cheese like feta or goats cheese (I used garlic and herb cheese)
  • 1 tbsp Lea and Perrins
  • Squeeze of lemon juice
  • salt and pepper to taste
  1. Slice the red onion, asparagus and cucumber and fry in a little oil in an omelette pan. Crack and beat the eggs before pouring them into the pan. Cover all of the vegetables and keep peeling the cooked part of the egg towards the middle of the pan to let the uncooked egg pour into the spaces around the edges. There maybe some uncooked egg left on top. If so, place in the oven and cook on a low heat for a couple of extra minutes. Sprinkle over the cheese, Lea and Perrins, lemon juice and salt and pepper to taste. Serve and enjoy!

Traditionally frittatas tend to be made with potatoes, but since this was for lunch I thought that they would make it too heavy.  Believe it or not this is incredibly filling, when served with your favourite side salad or just on its own you are provided with a delicious, healthy vegetarian meal that will make your belly sing for sure.  

The idea of cooked cucumber may sound strange to some, however in this recipe it adds a wonderful freshness and light summery flavour when combined with the rest of the ingredients. Sweet red onions which become caramelised once cooked really work with the sour notes from the soft cheese.  I’m totally in love with how easy this is to make and how budget friendly it is.  To read more about eating healthily on a budget read my hints and tips here.  Happy cooking! 

When you’re down to the bare minimum in terms of food, what is your go to meal?

*Lea and Perrins provided to create recipe, all content and opinions are my own.