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Not a bad start to a snowy Saturday morning. With half a red pepper, half an onion, and some frozen spinach all itching to be used, I got to work.
I much prefer cooking frittata’s to omelette’s, as my success rate of folding omelette’s lies around 50%. I also find the final appearance of a frittata more appealing when the top becomes nicely golden.
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Recipe: 5 eggs 1 tbsp butter 1/2 onion, diced 1/2 red pepper, cubed 3 cubes frozen diced spinach (1/4 cup?) 2 cloves garlic, diced 3 tbsp single/light cream 2 tbsp water 3 tbsp chopped fresh basil crumbled feta cheese – enough for a good sprinkling over the top Salt and pepper to taste Sauté onion in butter for 1-2 minutes until soft, add frozen spinach, red pepper, and garlic. Allow to cook until spinach thaws and the pepper begins to soften. Meanwhile – mix the 5 eggs with the cream, water (to increase fluffiness), basil, salt and pepper. Once all the onion and red pepper is soft, add egg mixture, give it a quick stir so all the veg isn’t sitting on the bottom (but be sure you don’t scramble your eggs). At this point sprinkle crumbled feta cheese on the top. Allow to cook until you see the egg starting to become firm on the sides, then remove from the top of the stove and place under the grill in the oven. Cook for a further 3-5 minutes until the eggs are fully cooked and the top starts to slightly brown. |