Tag: frittata

Frittata with asparagus

There has been quite a lot of reduced asparagus in the co-op lately, and this is a quick meal to use it up. I made it with local free-range eggs. 

INGREDIENTS:

  • 1 pack of reduced asparagus, around 100g
  • 25g butter
  • 4 eggs
  • salt and pepper
  • finely chopped parsley
  • about 10g grated parmesan
  • about 10g crushed dried bread e.g. panko breadcrumbs (optional)

METHOD:

  • Wash and dry the asparagus, and chop into 2cm lengths
  • Prepare the egg mixture; beat together the four eggs, parsley, breadcrumbs, seasoning and cheese. 
  • Melt the butter in a small omlette pan, and fry the asparagus on a high setting for around three minutes
  • Pour the egg mixture over the asparagus, and reduce the heat. Once the frittata is almost set, turn it over and cook the other side. 

You can do this for other vegetables, for example try with little courgettes fried with onions in olive oil. I served this with brown toast. 

Salar smoked salmon frittata

I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight. 

salmon frittata

INGREDIENTS:

  • 2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
  • 4 eggs, beaten
  • black pepper
  • flaky smoked salmon
  • Olive oil
  • Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix

METHOD:

  • Heat the grill
  • Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
  • Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan. 
  • When it is nearly cooked, pop it under the grill so that the top begins to set. 

That is all – ready to eat. 

 

 

Green bean and potato kuku (Persian frittata)

We have a lot of potatoes at the moment, so I’m digging around in the recipe books for new things to do. This is a recipe from ‘Nightingales and Roses’ by Maryam Sinaiee. This is quite filling, and is good cold the next day as well. 

INGREDIENTS:

  • 6 tbsp oil
  • 2 potatoes, peeled and diced (around 1 cm cubes)
  • 3 packs of green beans (around 600g)
  • 2 carrots, peeled and diced
  • a large pinch of salt 
  • 1/2 tsp baking powder
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • 1 tbsp plain flour
  • 6 large eggs, lightly beaten. 

METHOD:

  • Heat about 3-4 tbsp oil in a deep frying pan and cook the potato cubes for around 10 minutes, until golden brown. Remove from the oil and put in a bowl lined with kitchen paper.
  • Fry the beans and carrots in the same oil for around 10 minutes, and then add them to the potatoes. 
  • Set the oven to 200C. Mix the salt, flour, baking powder and spices.
  • Beat the eggs, add the vegetables and flour/spice mix and stir to combine. 
  • My frying pan has an oven-safe handle so it is perfect. Otherwise use a shallow casserole dish. Put 2 tbsp oil in the pan and heat it in the oven for four minutes so it is hot. Pour in the mixture, and bake for 30 minutes, so the top is golden. 
  • Remove from the oven, allow to cool a little, and cut into wedges. 

 

Frittata

I think I got this recipe from Nadine Abensur’s new Cranks’ recipe book, which I gave to someone. We are in peak egg season at the moment, I have been given so many boxes of eggs. Combine that with summer potatoes, and the sweet burn of fresh garlic from the garden. Who knew that the Hebrides could be so lush. 

INGREDIENTS:

  • New potatoes, around 4 medium sized, or more if they are smaller
  • 1 red onion
  • 1 large clove of garlic
  • Lots of olive oil
  • tomatoes, peppers or other vegetable, optional
  • salt and pepper
  • 8 eggs

METHOD:

  • Slice the potatoes thickly, and slice the onions finely. Chop the garlic. 
  • Heat some olive oil in a large deep frying pan. Turn the heat to low and then add the potatoes, onions and garlic. Cook on a low low heat until the potatoes are cooked. Stir so that nothing burns. 
  • Meanwhile, beat the eggs with salt and pepper. 
  • Add the fried potatoes to the eggs
  • Put the onions or other vegetables with a little oil in the pan, and then, over a medium heat, add the eggs and potatoes. 
  • Once the edges and bottom of the frittata appear to be cooked, put the pan under a hot grill for 4-5 minutes

Serve in slices with salad and wine.