Registered nutritionist, avid foodie and best-selling author, Rhiannon Lambert, is working with British Lion eggs to show people how the humble egg can form the basis of meals that are packed full of goodness but are also easy and delicious.
Rhiannon has shared some of her favourite egg dishes, as well as information about why they are an unsung hero within a healthy, balanced diet.
She said: “Eggs are just incredible – they’re a naturally nutritious food that’s accessible to everyone, protein-rich and vitamin-filled. They are a healthy food that’s great value for money and they’re wonderfully versatile – a staple for a balanced, healthy diet.
“All of these benefits, combined with how easy they are to cook with, make eggs a winner in my kitchen. Plus, the British Lion mark gives me complete confidence that the highest food standards have been met.”
Remember to always use eggs bearing the British Lion mark, which guarantees that they’ve been produced to the highest food standards.
Veggie and chickpea frittata
(Serves 4)
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 250g sweet potato peeled
- 200g carrot, peeled
- 200g parsnip, peeled
- 1 clove garlic, crushed
- 2 tsp ground cumin
- 2 tbsp chopped fresh parsley
- 1 (400g) can chickpeas, drained
- 6 medium British Lion eggs
- Salt and freshly ground black pepper
Method
- Heat the oil in a non-stick frying pan, add the onions and cook over a medium heat for five minutes or until soft.
- While this happens, coarsely grate the root vegetables on to a board. Add the grated veg to the pan, increase the heat slightly and cook, stirring until the vegetables are soft and lightly golden.
- Stir in the garlic, cumin, parsley, drained chickpeas and continue to cook, stirring for a minute until well mixed.
- Crack the eggs into a large jug and add a little salt and pepper. Beat together then pour into the pan. Stir until the eggs begin to scramble.
- After stirring, shake the pan to level the frittata and then continue to cook over a medium heat for four to five minutes or until the base is set. Pop the pan under a hot grill and continue to cook for about two to three minutes until the top is golden and set.
- Transfer to a board and leave to cool for a few minutes before slicing into wedges. Serve scattered with the remaining parsley. Serve in wedges with salad. Delicious hot or cold.
