Egg / Food / Recipe / Vegetarian

Spring Frittata

It would be fair to say I’ve been pretty lazy lately.

We’ve had Thanksgiving, essays, exams, Christmas, Friendsmas, Boxing Day, an iron deficiency, a new puppy, new jobs… and it seems like somehow along the way I forgot how to cook in my own kitchen.

This is a very, very overdue but very simple frittata with fresh spring-y, summer-y flavours. We needed a low-carb, healthy, vegetarian dinner on a warm evening for a large group and this worked perfectly. And even though the ingredients sound scary on the wallet (what doesn’t after Christmas, lets be fair), we bought the asparagus on special and divided by our eight diners it was surprisingly reasonable. The side ‘salad’ of zucchini and red onion helps to keep up our smug healthy face and mix things up.
Just the sort of thing for someone who needs to ease back into home cooking.

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Spring Frittata (based on a recipe)

Ingredients (serves 8):
4 bunches of asparagus
1 large leek
2 dozen eggs
200g fresh goats cheese, or to taste
Salt, pepper, olive oil

Pre-heat the oven to 180 degrees.
Cut or snap the woody ends off the asparagus and cut the spears in half. Slice the leek into coins about 3-5mm wide.
Heat a heavy frying pan on the stove and add a glugg of olive oil. Toss in the leek and asparagus and cook until the leek has softened.
Meanwhile, whisk the eggs in a large bowl until they come together. You could add milk or cream here, to your taste.
Scatter the sauteed vegetables into a large, deep sided glass tray. Crumble the goat’s cheese over the vegetables. Pretend like you’re Nigella and your vegetables automatically tumble gracefully into position. Then fix them so there’s a more or less even coverage of vegetables and cheese so no one misses out. Season to taste.
Pour the egg mix over the vegetables and place the tray in the oven.
Bake until the mix is set in the centre. How long this will take will depend on how big your tray was – the smaller and thus deeper the mix is, the longer you’ll need. I think ours took about half an hour.

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Zucchini ‘Salad’ (based on a recipe)
As many zucchinis as you can bear to cut up. They get squeaky after a while but I can usually handle 4 or so. But if you can take turns this scales really well.
1 red onion per couple of zucchini
1 lemon
A handful of mint leaves
Salt, pepper, olive oil
optional: yoghurt

Roughly chop the zucchini, finely slice the onion(s), and pile onto a baking tray.
Zest and juice the lemon, then pour over the vegetables. Add a glugg or two of olive oil and season to taste.
Place the tray in the oven under the frittata and roast for 20-30 minutes or until the zucchini is cooked. Scatter with mint leaves and serve with a dollop of yoghurt if you’re that way inclined.



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