Try this cheesy frittata for a great lunch/brunch meal. Delicious, filling and great with salad for quick meal.
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Lightly whisk six eggs and two tablespoons of cream in a bowl. Chop two cups of leftover meat.
Spray a pan with oil spray and place on medium heat.
Add two cups of leftover cooked vegetables, cooked meat, and four chopped spring onions.
Cook for two to three minutes, stirring constantly until it’s lightly browned.
Preheat the grill to high. Pour the egg mixture over the meat and vegetables.
Reduce the heat to low and cook for five minutes or until the frittata is set around the edge but still runny in the centre.
Place the pan under the grill and cook for two to three minutes or until it’s golden brown and just set.
Place a non-stick pan on high heat. Add one hundred and eighty grams of chopped halloumi and cook until each side is crisp and golden.
Slide the frittata out of the pan and top with halloumi, one shredded spring onion and a half cup of coriander. Cut into wedges and serve.