Coming up with fresh, new and exciting ideas can sometimes get the best of me. It’s almost like talking to a bricked wall, or getting writers block, or anything really that can stump your brain into a complete “STOP”.
Yesterday I had a day like that, I seriously could not figure out what to make for lunch (First world problems, right?) – but I miraculously pulled my crap together and updated an Italian classic. The Frittata is really an amazing “sitting in the sun” all round effortless dish, that can be thrown together in a heart beat. It’s light, fairly healthy and you can add anything to it to suit your palate. Serve it warm or at room temperature, with a huge side salad and a crisp glass of Chardonnay! It is the ideal brunch, lunch, any time of day meal.
All Green Frittata
100g of fresh peas
2 handfuls of baby spinach
4 baby marrow (12-15cm in length) – grated
1 handful of asparagus spears
1 handful of fresh herbs, chopped – I used basil, mint, oregano and parsley (The more the better I feel!)
5 eggs – beaten
4 tablespoons of finely grated Parmesan
Salt and Pepper
Non stick spray
A baking dish (I used a 19.5×19.5×4.5cm)
Ingredients for a side salad of your choice – I used red cabbage, mange tout and cucumber
Set your oven to 200C
Prepare your baking dish with non stick spray
Salt your grated baby marrow, and leave to sit for 10 minutes. This helps draw out the water.
In a large bowl, add all the remaining ingredients and mix well.
Place the baby marrow onto a clean dish towel, and squeeze out as much liquid as you can, add this to the other ingredients and give it an extra mix. Season well with salt and pepper!
Bake for 15-20 minutes, checking it half way. The frittata is normally done in a pan on the stove top, but I prefer to bake mine.
It should be firm to the touch and baked all the way through.
As said before, it’s a really easy base recipe. You can add peppers, tomatoes, onion, even crumbed feta cheese. I find that this one, it slightly more fresh and light compare to one laden with loads of vegetables.