Friday, 2 December 2011

Frugal Friday Frittata

Friday suppers are often one of two extremes.  Either days to push the boat out and do something special to celebrate the weekend, or else something inexpensive and quick before going out...or just kicking our shoes off and relaxing. On the latter days something like this simple frittata is perfect, good if you want to use up what's in the fridge before stocking up at the weekend.

'A' has a friend whose chickens produce the most amazing orange/yellow yolked eggs that taste awesome, so he always makes sure that we have plenty of good eggs. They are often one of the main ingredients in a variety of really quick meals.  

For this tasty frittata I used:

  • Two large eggs
  • Pepper and chilli sauce (ingredients here)
  • New potatoes boiled with their skins on and then sliced
  • A little hard cheese like Parmesan or Cheddar to grate over the top
  • Sea salt and crushed black pepper
  • A little olive oil
  1. Make the spicy red and yellow pepper sauce following the instructions here or if you have any reserved, put in an omelette pan to warm through.
  2. Add the warm slices of cooked new potatoes. If using left over ones, add these at stage 1 so that they warm through with the sauce.
  3. Crack the eggs into a bowl and give a quick beat...not whisking but just to mix the yolk and white together.  Season and then poor over the other ingredients in the pan.
  4. Cook until the bottom is set.
  5. Top with a little grated Parmesan or other hard cheese and place under a grill to finish cooking and melt the cheese.
This is lovely served with a crunchy salad and a tangy balsamic vinegar and honey, mustard dressing.  Oh and a big slice of good bread and butter...

Nice omelettes with a kick of hot chilli (just one or two chopped and added to a one or two egg omelette make a great lunch box meal. Especially if you roll them up in nice flat Persian bread or Mexican wrap. Just add a couple of pieces of fruit and maybe a bit or crunchy celery or a few salad're good to go...

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