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WeвЂ™re all looking for tasty at-home lunch ideas to save us from yet another sandwich or salad, so this hits the spot nicely вЂ“ thanks, Sal! Slice and serve warm or cold with lots of salad. Use another plate to flip it back the right way up, as per the video.ДЁ. Release the frittata around the sides with a spatula, place a large plate over the top and, holding tightly, turn the plate and pan upside down to release the frittata. Cook in the oven for 10-15 mins or until the frittata feels firm to the touch and is slightly golden.Д§. Stir in the vegetables then leave the frittata to gently cook for about 10 mins (or until the sides easily come away from the pan when using a spatula).Д¦. Add the eggs and gently stir to warm through.ДҐ. Clean the pan out, spray the bottom and sides really well with low-calorie cooking spray and place over a low to medium heat. Warm through, then remove the veg from the pan and keep warm.Д¤. Cook until the spinach and peas have defrosted (about 5 mins), stirring occasionally.ДЈ. Place a deep non-stick frying pan (approx 20cm/8in diameter) with an ovenproof handle over a medium heat and add the onion, spinach and frozen peas. Mix the eggs together with the mint sauce, dried chives and parsley, season lightly and whisk together with a fork.Дў. *Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp if eating raw or partially cooked eggs. ВЅ jar of roasted peppers in brine, drained and chopped

Fancy something other than salad on the side? Mix canned sweetcorn, chopped red chilli to taste (or chilli flakes), chopped fresh mint and a squeeze of lime juice to make a spicy sweetcorn salsa.

You can make an Asian frittata by cooking up a stir-fry pack, adding in the eggs with some soy sauce and oyster sauce to taste, and finishing with a sprinkle of coriander (if you have it).

If you prefer your frittata cold, remove it from the heat while itвЂ™s still slightly soft in the middle.

The frittata is cooked when it comes away from the sides and when it feels firm to the touch in the middle.

Cook over a low to medium heat to slowly and evenly cook the egg.

Spray the sides (not just the bottom) of your pan with low-calorie cooking spray to ensure that the frittata comes out easily.

Grated veg cooks faster than diced, so itвЂ™s ideal for a quick lunch.

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To get even more Free Food into the frittata, add some grated carrot.Ensure the mint sauce has no added sugar to keep this recipe Free.It would be ideal for a busy key worker to take into work, or to have waiting for them after their shift.вЂќ SalвЂ™s top frittata tips ItвЂ™s perfect as weвЂ™re all working from home in this house, so if someone is on a call they can grab a slice when theyвЂ™re ready. IвЂ™ve been serving this up with salad a couple of times a week. The fact that it can be enjoyed hot or cold is another big bonus. Now you see why itвЂ™s called вЂanything goesвЂ™! You can use frozen peppers, onions, sweetcorn, peas or spinach вЂ“ or all of the above вЂ“ in this recipe. You could even make an вЂEnglish breakfastвЂ™ version using bacon medallions (removing any visible fat), cherry tomatoes, sliced mushrooms and Slimming World sausages.ДЇrozen veg also works really well and is great for getting that Free Food goodness between trips to the supermarket. Using roasted veg like peppers, courgettes and red onions, with a bit of basil if you have it, makes a mean Mediterranean frittata. I love how flexible it is вЂ“ you can add the basic whisked egg base to just about anything! IвЂ™ve made a potato and onion version, using sliced leftover potatoes, and IвЂ™ve made one to use up all the uneaten veg from our Sunday roast. вЂњAs its name suggests, this recipe was born from wanting to use up the contents of my fridge. On the menu this week is her вЂanything goesвЂ™ frittata. WeвЂ™ve had a classic spag bol, a vegetarian chilli and an easy chicken curry вЂ“ and this week weвЂ™ve got a Slimming World-friendly lunch idea.

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Well, SalвЂ™s back вЂ“ this time cooking from her sisterвЂ™s home, where sheвЂ™s been socially distancing since the start of lockdown вЂ“ with a series of special вЂcook-inвЂ™ recipe videos, as filmed by her nieces on their mobile phones!ДЄs weвЂ™re all trying to shop less and make money go further, SalвЂ™s videos help us to make the most of whatever Free Food weвЂ™ve already got in our cupboards, fridges and freezers. If you joined us on our 50th anniversary golden bus tour last year, youвЂ™ll have seen our brilliant chef, Sal, keeping everyone entertained and well fed during the live cooking demonstrations.

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