Eggs are such a handy go-to ingredient when you want a quick, satisfying and high-protein meal that will keep you going for a while. A frittata is one of my favourite ways of cooking eggs as it has all those qualities, plus it’s a great way of using up left-overs.
What makes this version slightly different is the optional squeeze of lemon juice, the idea of which popped into my head literally as I was busy cooking it. The potato seems to hold the lemony taste, which lifts the whole dish. Continue reading