Leek, Tenderstem & Feta Frittata

Heat the oven to 180C. Tear the leftover flatbreads into large chunks and add them into a tray with 1 tbsp olive oil. Season with salt and bake for 10-15 mins until crispy. If you didn't save any flatbread, use any bread you have! If you're short on time you can skip this step.

Finely slice the broccoli stalks, then roughly chop the florets. Trim and thinly slice the leeks.

Add 3 tbsp of olive oil into a medium sized oven-safe frying pan on a medium-high heat. Add the leeks and broccoli to the pan, season with salt and fry until softened, 4-5 mins, then add the garlic and cook for a further 1 min.

Meanwhile, crack the eggs into a bowl, and season generously with salt and pepper. Finely chop most of the parsley(stalks and all), saving a few leaves for the salad, then add the chopped herbs to the eggs and whisk until incorporated.

Remove from the pan from the heat, space the veggies out into one layer and pour the eggs over, making sure to get into every nook. Crumble the feta over and bake for 20 mins, or until a knife comes out clean.

While the frittata cooks, zest the lemon and squeeze the juice of the zested lemon into a bowl add the kale, then drizzle 3 tbsp of olive oil, season with salt, pepper. Using your hands massage/squeeze for 3-4 mins, until the kale leaves wilt and are not as tough. Set aside.

Toss your croutons into the salad and drizzle with yoghurt. Top with the reserved parsley leaves and some extra feta, if you like. Slice up the frittata and serve on plates or in meal-prep boxes with a side of salad.