This is my favourite type of meal- you can literally add any vegetables left over in the fridge to pack out a meal suitable for lunch or dinner. Below are suggested ingredients and quantities but feel free to play around with them.

Serves 2-3

1 tbsp coconut/ olive oil

1 small red onion, peeled and diced

1 pepper (any colour), diced

1 courgette, grated

150g mushrooms, diced

100g spinach leaves

6 eggs

Sea salt and freshly ground black pepper

Heat the oil in a large frying pan and add the onion, pepper, courgette and mushrooms. Allow to cook for 4-5 min to soften down.Add the spinach leaves and allow to cook for a further 2 mins until wilted. Crack the eggs into a bowl and whisk with a fork. Season with salt and pepper. Add the eggs to the pan and mix well with the vegetables before turning down the heat and allowing the frittata to cook through.

When mostly solid, turn off the heat and transfer the pan to the grill (be careful to keep the handle out of the grill or it will melt!) to set fully and brown on the top.

Consume straight away with a simple side salad of rocket, tomatoes and ½ an avocado sliced or allow to cool and serve cold in wedges. This can be kept in the fridge for up to 3 days