Eggs; easily the most versatile food product known to man. I do believe as long as you have eggs and porridge oats to hand you will never be hungry.
We have eggs for lunch regularly in some shape or form. It’s hard to beat the simplicity of a boiled egg with soda bread fresh from the oven, tasty and nutritious. Scrambled egg on sourdough, poached egg with avocado and sriracha, egg mayo; you get the picture, the options are endless. Mr. Simply Homemade really enjoys frittata and they’re great, in particular if you want to use up the odds and ends from the vegetables towards the end of the week.
This particular one has a real kick with the addition of some fresh chilli and the spices compliment that, giving it that extra warmth. It’s perfect for this time of year, when the sun is shining in the window giving the illusion of a heat that isn’t really there yet!
Ingredients – Serves 2
1 Courgette, finely grated
25g Frozen Peas
25g Sweetcorn (frozen or tinned, whatever you have)
1 Clove Garlic, grated/crushed
1/2 Red Chilli, finely chopped
1 Teaspoon Chilli Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
4 Large Eggs
Salt & Pepper
40g Feta Cheese (or whichever cheese you prefer)
2 Teaspoons Rapeseed Oil & a little Butter for cooking.
- Stir together, in a large bowl, the grated courgette, peas, sweetcorn, grated garlic (I don’t own a garlic crusher, I always grate it, by all means crush it if you prefer) chilli and spices.
- Crack in the eggs and whisk everything together, then season and whisk again.
- Heat a medium to large frying pan and add the rapeseed oil and butter. Preheat the grill at this point too.
- Pour the egg mixture into the pan and leave it a minute, when it starts to ‘set’ around the edges, go around it with a spatula/egg slice and push slightly towards the centre, releasing some of the mixture from the middle back around the edges.
- When you lift the frittata and it moves easily from the pan you know the mixture is cooked on the bottom, it only takes a couple of minutes, then transfer it under the grill to cook the top.
- Just before it has fully set, sprinkle the feta cheese over the top and return to the grill until fully set.
Serve the frittata on it’s own or with a side salad. These are a great way of using up vegetables that may otherwise end up on the compost heap.Here are some other ideas that I often throw together with various herbs and spices; don’t ever be afraid to experiment.
- Spinach & Goats Cheese
- Tomato & Mushroom
- Sundried Tomato & Pesto
- Pancetta & Red Pepper
What is your favourite frittata combination?