Wednesday, 5 October 2016

More delicious meals with no mess....!

We love a frittata! You can literally throw anything in it and it still tastes delicious. So if you are thinking of what to use up on the last night of your stay, a frittata is you go to meal. The extra bonus is if you make more that you need you have an excellent picnic for the car on the way home!
The key to success with your ingredient choice is some veg/meat or fish and some cheese, herbs are fab too but by no means essential.

Here is a list of my fav combos:
Goat's Cheese and Spinach
Roasted Red Pepper and Feta
Pea, Mint and Feta
Smoked Haddock and Leek
Roasted Leek and Goat's Cheese
Potato, Bacon and Cheddar
Roasted Vegetable and Goat's Cheese

Serves 4
6 Free Range Eggs
1-2 tbsp Milk
Salt & Pepper

-Pre heat oven to 180c
-Take a non stick oven proof pan, big enough to hold all the ingredients (check it fits in the oven first!)
-Fry/Roast off anything you need to first, e.g. bacon, leek, onion. Decant onto a plate
-Let the pan cool then break your eggs into the pan and whisk gently with a fork, don't worry if the pan is still a bit hot and it sticks but do be careful not to scratch the pan.
-Turn the heat up to high and add all your other ingredients and give it a good mix with a wooden spoon.
-Turn the heat down to medium and let the bottom of the frittata cook until its a nice golden brown colour. I like to swirl the mixture round after loosening off the edges so that the liquid mixture goes down inbetween the cooked mixture and the pan.
-Put your pan into the oven and check after 12-15 mins to make sure the middle is cooked, you can happily put it back in for another 5 mins with some foil loosely covering the top if the middle is wobbly but the top is brown.
-It is also best to leave it out of the oven for at least 10 mins to help the flavour develop after cooking.

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