Friday Frittatas
- Becca Wilson
- Nov 25, 2017
- 2 min read
Hey!
Well last night was Frittata Friday. I have wanted to try making a frittata for a while now as I know that it's a handy dish to have in the back of your mind when you get in late from work, are hungry and haven't been to the shops. The ingredients are simple - eggs, milk and fillings of your choice (basically anything in the fridge). Then all you have to do is gently cook the veg you want to use, crumble over cheese if you wish, cover with the egg and milk whisked mixture and then pop the frying pan in the oven. I'm using an aga at the moment so I made it slightly differently.
I made a roasted red pepper, garlic, tomato and onion frittata and served it with roast vegetables - courgette, garlic, mushrooms, peppers and onion. Here's how I made my Friday Frittata:
Ingredients:
(Serves 6)
Veg for frittata:
2 red onions, cut into petals
140g tomatoes, chopped in half
3 pointed red peppers, sliced
2 garlic cloves, diced
Veg for extra roasting:
1 courgette, sliced
2 garlic cloves, diced
1 pointed red pepper, sliced
150g colourful snack peppers, sliced
100g mushrooms, sliced
Other ingredients:
Oil
Seasoning for the frittata, veg and egg mix - smoked paprika, rosemary and oregano (as much as you like)
100g cheddar, grated
7 large eggs, beaten
70ml milk
Method:
1. Heat the oven to 170°C. For the frittata, I wanted to roast the onions, tomatoes, garlic and red peppers slightly first. In a low roasting oven dish that you can use for the frittata, coat the onions, tomatoes and red peppers with oil and spices - smoked paprika, rosemary and oregano. In a separate roasting dish you can roast other veg to serve with the frittata. Pop both dishes in the oven.
2. Once the onions and peppers have been roasting for around 30 minutes, remove dish from the oven.
3. Remove from the heat and crumble the cheddar over top.
4. Whisk together the eggs and milk, adding a pinch of pepper, rosemary, oregano and smoked paprika. Pour the eggs over the vegetables in the dish, then transfer the dish to the fully preheated oven.
6. Bake until the eggs are set, about 20 minutes. To check, cut a small slit in the centre of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Quick, easy, yummy.
Have a great weekend!
x gf v x
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