Hey Freshers,
You've probably landed here from Instagram - welcome! Let's talk frittata.
Frittata is a quick and simple one-pan recipe that will keep you fuelled. If you've never had it before, imagine it as the filling of a quiche, without the pastry crust!
I've kept my recipe vegetarian, but you can absolutely include meat. Simply cook the meat in the pan at the start and, once it's sealed on all sides so there is no raw meat exposed, start adding your veggies.
We use potatoes in this easy recipe - buy a tin of cooked potatoes from the supermarket for this. It's cheap and will save you time.
I hope you enjoy, if you have any questions hit me up!
EASY FRITTATA RECIPE
Serves 2 as dinner, 4 for lunch
Ingredients
1/2 Bell Pepper, diced
2 Spring Onions, chopped
1/2 - 1 Tin Potatoes
4 Eggs
100 - 150ml Milk
Seasoning of your choice - I like lots of black pepper on mine!
Grated cheese - use as much or as little as you like.
Method
Once you've chopped your vegetables, drain the liquid from your tinned potatoes and pat them dry with kitchen roll. Cut them in to quarters.
Heat a little drizzle of oil in a pan over a medium heat and add the pepper and spring onion. Once they have softened a little, add your potato quarters.
Let the vegetables cook in the pan for 5 mins, stirring occasionally.
Meanwhile, pour 100ml of milk into a jug. Add in the 4 eggs and give it a little whisk with a fork.
Turn the grill in your oven on to a high heat and let it warm up.
Pour the egg/milk mixture in the pan and leave it alone! Let the bottom cook slowly.
When the eggs start to cook, pop your pan under the grill to let the top cook. Check it every 30 seconds - 1 minute and when the eggs have all turned white, sprinkle over some grated cheese. Grill it for around 5 minutes, but keep checking it!
When the top is golden brown and bubbly, it's ready. You can serve this us into quarters for lunch portions or split it in half with your favourite flatmate.
Happy cooking freshers!
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