Frittata

Frittata

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”.

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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

  • Servings: 4
  • Difficulty: Easy
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Ingredients

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

Method

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.

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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.
❤️🍴

Quick and Easy Zucchini Fritters

Quick and Easy Zucchini Fritters

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What is it about Zucchini that we all seem to gravitate to? Whether is be the delicious Zucchini “fries” from one of my favorite restaurants, Stella Luna, or whether they are wrapped around mozzarella and baked in a tomato sauce, or made into fritters or “pasta” it’s one of my all time most yummy and delicious choices for a side or a main in a meal!

Let us also remember that it is really low in calories, and contains potassium, folate and Vitamin A – so its healthy for you too! BONUS! (Well depending on what you add to it…..baking it with mozzarella makes it slightly healthier than using pasta)

Here’s a quick recipe adapted from two others and mashed together, to bring you an almost frittata, crispy, fritter type cake. Perfect for lunch, brunch or a quick snack (make them, keep them in the fridge and eat them cold).

Zucchini Fritters

  • Servings: 6 Large Fritters
  • Difficulty: Easy
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4 Zucchini, grated (We seldom find very large zucchinis here, so use a guide of 12-15cm in length)

Salt and Pepper

2 eggs, slightly whisked

1 cup of baby spinach leaves, washed and roughly chopped

1/2 cup of fresh basil leaves, also washed and roughly chopped

1/2 cup of Almond meal

2 TBSP of chopped coriander

2 TBSP of psyllium husk

1 TBSP of coconut oil, melted

Place the zucchini in a bowl and sprinkle with salt. Leave to stand for about 10 minutes. The salt helps draw out moisture. In a clean dish towel, squeeze out the zucchini and get it as dry as possible.

In a mixing bowl, combine all the remaining ingredients, besides the coconut oil, and add the zucchini. Mix well.

Add the coconut oil to a pan, and bring to a medium heat on the stove top.

Add large spoonfuls of the fritter mixture to the heated oil, and fry until golden brown on each side – flipping carefully.

Serve these with fresh Neapolitan sauce or slices of avocado and a squeeze of fresh lemon juice, or a fresh rocket and cucumber salad. Keep what you serve them with simple as these fritters don’t need much to make them shine!