Thursday, April 10, 2014
thursday recipe: back-to-basics fritatta
Sometimes, you just have to cook what you want to eat even when you know your kids aren't going to eat it. I broke my own 'I only cook one meal at dinner' rule. There was a bunch of kale in the fridge starting to look a bit wilty and a dozen eggs, the perfect beginning of a frittata that I knew my boys wouldn't really love and I didn't have the energy to do any convincing. So I set out black olives, boiled eggs, cucumber and capsicum sticks for River and Sol and if they got through that there were nori rolls with avocado coming their way. In the end everyone was fed. Vegetables were eaten. Nothing was wasted. And money was saved by not going out to buy more ingredients to cook something different.
Do you cook frittata? If you haven't before it is so simple and a great way to use up veggies, I make a simple one with baby spinach and fetta River and Sol are happy to eat it, this version was made with the following:
1 small bunch of kale roughly chopped
2 spring onions chopped
a handful of cherry tomatoes halved
a few tablespoons of fresh, finely chopped parsley
1/4 cup grated parmesan
Combine veggies and herbs in a bowl.
In a separate bowl whisk the eggs and add in the cheese.
Heat a fry pan and add a knob of butter, stir fry the vegetables in the butter for 2 minutes then pour in the egg and cheese mixture.
Cook over a low heat until the frittata is starting to set, to finish either bake in the oven for 5 - 8 minutes or place under a grill to finish cooking and brown the top.
Serve with a salad and you have a quick nourishing meal.
For more fritatta inspiration see:
What's your favorite combo in a fritatta?