Week 5 food

I've been so busy over the past few weeks, food has been a little 'on the go'. Slimming World and on the go takes a little thinking about but it's so doable. I've been finding I've been eating a lot of cheese and onion toasties for lunch, these feel like such an indulgence and even more so with a sprinkle of nutmeg. Also, really easy to knock up is a feta and chickpea salad - spruce up with a little pomegranate which are in abundance this time of year, squeeze some lime over and you've got a delicious lunch that is also very attractive. What is even better is a frittata - you can make it while you make dinner and leave it in the fridge for the next day, they're so easy to make and you can chuck anything in.

I fried onions until browned and added sliced sweet potato and cabbage, I then added about a cm of boiled water and covered to let the vegetables soften (this is termed steam frying). Next I beat four eggs and added half to a smallish and deepish ceramic roaster. I then added the rest of the veg and covered with the rest of the egg, roughly mixing it all in and seasoning. Because the frittata will be lasting me two days, I doubled my healthy extra allowance of feta (so ended up with 84g) and crumbled it on top, finishing off with some thinly sliced tomato. You can add anything to the mix - olives, Prosciutto etc. After 25 mins in the oven on a medium heat, et voila, here it is straight from the oven. Frittatas are best eaten at room temperature so allow to cool before eating. And just so you know, I had it for lunch today - as my two year old niece would say 'mmmmmmm... delic-li-lus!'