Beans and legumes are a fantastic way to improve how we eat and this is perfect as a mid week meal, loaded with protein, easy and quick to make plus delicious. This would serves 2 as a main meal or 4 for a light lunch. I would serve this with a side of steamed broccoli or crunchy greek style salad.

6 eggs
2 tbsp each of fresh flat leaf parsley and coriander chopped
1 red chilli de-seeded and chopped or 1tso of chilis in oil
1 can of cannelloni beans rinsed and drained or your favourite bean of choice
1fl oz oliveoil

Optional

1tbp of pesto of choice which you can stir in to the mixture before cooking.

Method

Break the eggs into a bowl and beat well.
Season with salt and pepper. Fold in the chopped chilli and beans.
Gently stir in the chopped herbs.
Melt the oil in a frying pan
Tip in mixture to the pan and cook on low heat for about 10 minutes. Using a plate, gently flip the Frittata over and cook on the other side until cooked through – about 7 minutes more.
Cut into wedges and serve with a delicious greek style salad or steamed broccoli.