When I was food shopping the other day, I decided to pick up a 3 pack of courgettes. I’d never tasted them before, and they seem to be in every recipe I look at right now! Making a frittata has been on my “to do” list for some time, so it seemed like fate when I came across this little gem on BBC Good Food. This recipe wasn’t used, but it provided the inspiration. This one is loosely based on a recipe card I found on a Tesco checkout in Carnforth last week!!
I had all the ingredients; the plan was in place.
I didn’t, however, bank on coming home absolutely exhausted yesterday. I’d been working from 7am, then straight to the gym for a major workout (have to burn off all those indulgences!). I know a frittata is considered a quick meal, but I felt weak and tired; the freezer food was whispering to me.
My sister Irene was huffy… I’d lured her over to my house with the promise of frittata. She even offered to help chop the vegetables. She doesn’t get to cook very much, since I’m always feeding her! But I asked her if she would like to try making the frittata and she was up for it; I’m so glad, because she did an amazing job!! 🙂
(Irene, brandishing a knife and looking manic. Nothing new there then.)
First she chopped up all the veg, as promised (as well as some chorizo for good measure!)
Ingredients (Serves 4):
1 onion, diced
1 courgette, diced
2 yellow bell peppers, chopped
75g chorizo, chopped
3 cloves garlic, minced
6 eggs, beaten
100ml whole milk, stirred into the beaten egg.
50g mild cheddar (or whatever cheese you want)
Preheat the grill.
After frying the vegetables & chorizo in some olive oil for 5-10 mins (until they softened), she set them aside and wiped the pan clean with some kitchen towel.
She then returned the pan to a low/medium heat and poured in enough olive oil to coat the bottom and sides of the pan.
She added the vegetables to the bowl of beaten eggs and gently stirred, before pouring it into the frying pan again.
After a few minutes, we could tell the egg was beginning to set, from the way it was detaching at the sides.
She grated some cheese over the top, then placed the pan under the grill.
After about 8-10 mins, the frittata had set on the top, and the cheese had turned a gorgeous brown.
Here are some more photos of this joyous occasion (yes, I’m like a proud mother hen with my camera out):
I know for some people, making a frittata isn’t a big deal. But I dont care; I could burst with pride, because Irene never really cooks and this was DELICIOUS. Plus, there are a million different variations on frittata, so it’s a wonderful basic dish to make. Whats more, there was plenty leftover here; perfect for lunch the next day!
I just hope Irene will cook with me in future 😀
What do you like to put in your frittatas?