cheese will give you nightmares…or so they say! I once used to babysit a boy who, before bed, would insist upon a bedtime snack of cheese and grapes. On occasion, I would succumb to his persistant pleading; my reasoning was at least it wasn’t chocolate or sweets! But every so often, I would remind him of this cheesy myth if only to deter his requests for more. If anything, he always slept better and my secret to a soundful sleep was kept up my sleeve until he’d grown old enough to look after himself.
Over the years I have become a cheese thief; sneaking a slab of brie when no-ones looking or crumbling a brilliant blue atop a hot griddled burger (adding a little extra before anyone sees!). So when all the fridge had to offer was eggs and cheese, one simple meal came to mind.

I had the ultimate pleasure of rustling up this beautifully vibrant frittata for a girl’s night in. Just my sister and I on a quest to eat healthily post-gymathon. In fact, it was so delicious that we had to stop ourselves from devouring the lot in one sitting!! I served it up with an avocado, radish and cucumber salad dressed lightly with olive oil and balsamic vinegar.

Good enough for lunch and dinner, serve hot or cold! The perfect colourful picnic platter for warmer days to come. If you want a healthy quick-fix of a meal, there should be no stopping you! Take a look at the recipe below…


catalytically Feta Cheese, Red Pepper & Courgette Fritatta
domestically 2tsp olive oil
1 red onion, sliced into rings or wedges 
1 red pepper, sliced
1 bunch spring onions, finely chopped
6-8 medium eggs (depending on the size of your pan)
Good splash of double cream
100g feta cheese
Half a courgette, sliced
1. Heat the oil in a 20cm non-stick, ovenproof frying pan, then gently fry the onion wedges/rings for 5-6 minutes until softened.
  1. 2. Slice the peppers into strips and cut the courgette into rounds, then add to the onion along with the spring onions. Fry for 2 minutes more.3. Preheat the grill to high. Beat the eggs with the cream, season well, then pour over the vegetables. Scatter with the feta cheese and cook over a medium-low heat for 5 minutes until almost set. Transfer to the grill and cook until the top is golden and puffed. Serve with a green salad and crusty bread.
  2. Recipe adapted from Delicious Magazine