People often ask me what I always have in my fridge and pantry. Except for the obvious things, like milk, butter, cheese, rice, etc, I always have eggs available.
I love eggs. It is so versatile. I am not a morning person, but you can get me out of bed immediately when you offer me a soft baked or boiled egg with a slice of toast!
When me son gets unexpected hungry friends over, (and teenagers are always hungry) I often whip up omelettes. Sometimes I will fill it with cheese or left over mince or chicken and other times it will be plain.
I also love a frittata. A frittata is an open omelette and contains at least one optional ingredient. This can be herbs, vegetables, etc. A frittata is usually divided into slices and eaten by a couple of people. It can be eaten hot or cold with a salad, vegetables, bread, etc.
A frittata is normally cooked slowly on the stove and then finished off in the oven, but I cook my frittata for the whole cooking process in the oven.
You can use almost any vegetables, such as brocollini, baby marrows, green beans, etc.
- 30ml olive oil
- 100g baby corn
- 100g baby carrots
- 100g mange tout
- ½ of a medium red sweet pepper
- ½ of a medium yellow sweet pepper
- 3 sliced spring onions
- 6 eggs
- 100ml cream
- Salt and freshly grounded black pepper
- Salad leaves and fresh bread to serve with
- Pre-heat the oven to 160ºC. Butter a rectangular oven dish.
- Heat the olive oil in a pan on the stove and stir fry all the vegetables for 5 minutes, until slightly browned, but still crispy.
- Spoon the vegetables into the prepared oven dish.
- Beat the eggs and cream together and pour over the vegetables. Season with salt and pepper.
- Bake in a pre-heated oven for 15 to 20 minutes or until the eggs are set.
- Remove from the oven and cool down slightly.
- Arrange some salad leaves on four plates and cut the frittata in four and place a quarter on the salad leaves. Serve with some crispy bread.