I like this frittata in individual servings so much I am looking forward to making a huge and serving it in wedges! There is cooked potatoes, green beans, I used canned sardines (instead of tuna), I only have green olives (instead of black), used spring onions from my container garden.
Cooked the frittata on the stovetop, finishing it in my counter top toaster oven, yumms!
The recipe is available HERE, paired with an asian-inspired coleslaw from Hugh's River Cottage Veg Every Day!
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Hugh Fearnley-Whittingstall's
River Cottage Every Day
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1 comment:
I wanted to make this last week! Haha! Looks yummy!
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