People always ask how I make my frittata and to be honest it’s always a bit of a fridge raid affair! As long as I have an onion and six eggs then I can create a meal using up any left over veggies and cheese that might be lurking in my fridge. As a keen veg box cook I always have random vegetables that need a home and a frittata is the perfect dish to make. Alongside my veggies, I always have various cheeses in the fridge that are more than likely from Quicke’s. With Quicke’s farm being a short drive from Exeter it is easy to feed my cheesey passion! Failing that, I have the Real Food Store about a five minute walk from my front door and they always have three or four Quicke’s cheeses on offer.
Like I said before, this really is a dish that you can create using whatever vegetables and cheese you have to use up before your next shop. Use your imagination and be creative.
- 6 eggs, beaten
- 1 onion finely sliced
- Salt and pepper
- Rapeseed oil or olive oil
- Any mix of vegetables you fancy to fill a frying pan. I used half a pointed cabbage and a good handful of rainbow chard both finely sliced
- Cheese, grated. I used Quicke's Goats cheese.
- Heat a good glug of oil over a medium heat in a frying pan.(make sure your frying pan has a metal handle as it will need to be grill proof.)
- Add the sliced onions and fry in the oil until soft and translucent.
- Add your finely sliced vegetables and let them sauté until softened or wilted. This will depend on what vegetables you use. Season with salt and pepper.
- Pour over your beaten eggs and make sure the softened and wilted vegetables are covered. Turn the heat down to low and let the eggs cook. (Approx 5-10 minutes) When they are almost set cover with your grated cheese.
- Place the almost cooked frittata under the grill and melt the cheese until golden and bubbling.(about 5 minutes)
- Serve at room temperature with a few salads of your choice and some crusty bread and butter. Delicious and so easy to make.