Readers’ recipe swap: Frittatas

March 12, 2016 - Essential Water

We’ve pronounced it before – an egg will spin anything into a meal. The beauty of a frittata is that a egg is used to connect a salad-like miscellany into something comfortable and shapely, and – crucially – on a list in no time.

The winning recipe: Bacon, red peppers and red onion frittata (main picture)

The genuine deal, here, from Mike Turner. It has usually a handful of ingredients, any personification an essential role. A beautifully offset set of flavours – a umami of a bacon and benevolence of a caramelised onion/pepper, a spirit of feverishness from a cayenne, a pointy chalky mutation of a cheese. It tastes like tapas in Aug fever and takes all of 10 mins to make.

Serves 2
3 strips streaky bacon, finely chopped
¼ red onion, finely chopped
1 red pepper, finely chopped
1 tiny garlic clove, crushed
Olive oil, for frying
3 eggs, whisked
Cayenne pepper
Feta cheese, to garnish
Black pepper

1 Fry a bacon, onion, peppers and garlic in a oil over a high feverishness until golden brown.

2 Spread a reduction uniformly opposite a bottom of a pan, afterwards flow in a eggs. Turn down a feverishness to medium.

3 As shortly as a egg is baked through, shower with cayenne peppers and oregano. Plop in a few pieces of feta cheese usually before portion and supplement creatively belligerent black peppers to taste.

Samphire and parmesan frittata

Shaun Kelly around email suggests portion this with smoked mussels or smoked mackerel and he’s right – it is an glorious side to something fishy. Samphire and parmesan any move a sharp, tainted break to a egg, despite of vastly opposite kinds – one plant and bright, a other tawny and melting.

Serves 2
100g samphire
2 tsp olive oil
1 garlic clove, crushed
1 tbsp, lemon zest
4 eggs
100ml milk
1 tbsp lemon juice
50g parmesan, grated
Black pepper

1 Plunge a samphire into prohibited H2O for 2 minutes, afterwards modernise in cold water.

2 In a middle frying pan, warp a tiny doorknob of butter in a olive oil. Add a garlic and lemon liking and prepare on a low feverishness for 3-4 minutes.

3 Drain a samphire well, supplement to a vessel and continue to cook.

4 Meanwhile, kick a eggs, divert and lemon extract in a bowl, afterwards supplement a parmesan and brew through.

5 Immediately supplement a egg reduction to a pan, tip with a tiny grub of black peppers and continue to prepare for another 5 minutes.

6 Remove a vessel from a feverishness and place underneath a prohibited griddle until a tip is easily browned. Serve prohibited or cold.

Chard, almond, lemon and manchego frittata

Almonds on an omelette! What a find, ElleZumbido. The nuttiness complements that of a manchego perfectly, while lemon liking and celery leaves lift a whole.

The chard and potatoes make it a slower prepare than most, though a appreciative course we finish adult with creates that worthwhile. Photograph: ElleZumbido/GuardianWitness

Serves 4-6
7 eggs, beaten
Salt and black pepper
A harsh of nutmeg
Zest of 1 lemon
350g swiss chard, leaves private from stems
1 celery stick, finely chopped (reserve any leaves for garnish)
5 tbsp olive oil, for frying
6 tiny potatoes (about 300g), peeled and thinly sliced
Leaves from dual sprigs of thyme, finely chopped
30g toasted almonds, roughly chopped
75g manchego cheese, thinly sliced and chopped into bite-size pieces

To serve
A handful of parsley, roughly chopped
A handful of celery leaves, roughly chopped
Lemon wedges

1 Preheat a grill. In a vast bowl, kick a eggs and deteriorate with salt, pepper, nutmeg and half a lemon zest.

2 Finely clout a chard stalks, afterwards griddle with a celery over a middle feverishness in 2 tbsp of a olive oil for about 20 minutes, stirring occasionally, until soothing and caramelised. Shred a chard leaves, spin down a feverishness and supplement to a pan. Cook with a lid on for a offer 5 minutes, or until they have wilted. Season, afterwards supplement a essence of a vessel to a beaten egg. Mix well.

3 Add 3 tbsp of olive oil to a pan, afterwards prepare a potatoes over a low feverishness for about 10 minutes, or until soft, though not browned. Season, afterwards stir into a egg and chard mixture.

4 Turn a feverishness adult to middle and flow a egg reduction into a pan. Once a sides start to set, shower with a thyme and chopped almonds, afterwards lay a cheese slices on top, creation certain we cover as many of a almonds as possible. Cook for 5 mins on a hob, afterwards place underneath a griddle for 5-10 mins to finish.

5 To serve, shower with a remaining lemon liking and some creatively grated nutmeg. Garnish with parsley and celery leaves, afterwards offer with a crowd of lemon for spritzing.

Vegan kalamata frittatas

You’d be forgiven for meditative that a frittata is not a frittata though eggs, though for something eggless, TheWholeIngredient’s vegan take on a Italian plate comes damn tighten in comforting quiche-like hardness and acceptable savouriness.

A vegan proceed to a frittata. Photograph: TheWholeIngredient/GuardianWitness

Serves 8
10 sun-dried tomatoes (about 40g)
300g smooth tofu
2 tbsp kalamata/other olive tapenade
2 tsp additional pure olive oil
2 tbsp nutritive yeast
A fist of uninformed lemon extract
Black pepper
3 tbsp pumpkin seeds
1 tbsp poppy seeds
2 tbsp dusty rosemary

1 Heat a oven to 200C/400F/gas symbol 6. Hydrate a sun-dried tomatoes in prohibited H2O and set aside.

2 Put a tofu, tapenade, olive oil, nutritive yeast, lemon extract and black peppers in a food processor, afterwards shell until totally combined.

3 Drain a sun-dried tomatoes, afterwards press them between several sheets of kitchen paper to soak adult any water. Chop them into tiny pieces.

4 Stir a sundried tomatoes, pumpkin seeds, poppy seeds and half a dusty rosemary into a mixture.

5 Distribute a reduction uniformly into an eight-hole muffin tray lined with paper cases. Sprinkle a remaining rosemary opposite a frittatas and put in a oven. Cook for 20-30 minutes, or until organisation to a touch.

Aloo masala frittata

MizPepperpot’s mustard-seed speckled panful is splendidly aromatic. The flavours usually entirely emerge once a frittata has cooled, so I’d wait a while before serving. She suggests a side of raita or hot, spicy, boiled tomatoes.

Serves 3–4
1 tbsp unfeeling oil or ghee
150g potato, diced small
2 open onions, chopped
½ tsp black mustard seeds
25mm square of base ginger, peeled and grated
1 immature chilli, deseeded, finely chopped
A handful of spinach, chopped
1 tiny garland of uninformed coriander, leaves and stalks chopped
A fist of lemon juice
5 vast eggs
2 tbsp milk

1 Heat a oil or ghee in a non-stick frying pan. Add a potato and open onion to a pan, cover and griddle kindly until malleable – about 7 minutes.

2 Increase a feverishness and supplement a mustard seeds. Cook for a few mins until a onion and potato have phony slightly, that is good for additional flavour, and a seeds start to cocktail and jump. Add a ginger, chilli and a splash of salt to a pan. Stir, afterwards prepare for 2 minutes.

3 Stir in a spinach, coriander and a fist of lemon. Cover a vessel and prepare until a leaves have wilted – around 2 minutes.

4 Meanwhile, kick a eggs and divert together. Season with salt. Remove a lid from a vessel and flow in a egg mix.

5 Place a lid behind over a vessel and prepare over a low feverishness until a underneath is good set, that should take about 5 minutes.

6 Finally, place underneath a prohibited griddle to prepare a top, or prepare for longer in a vessel with a lid on.

Halloumi and herb frittata

Fadime Tiskaya took a famous Kurdish cheese done with furious spices from a city of Van as her impulse here. The herbacious stuffing is positively what creates this frittata shine. A whole pile of grassy, perfumed leaves are total with ricotta and halloumi to appreciative effect.

Make certain we dry a spices really good after soaking for this frittata, to safeguard your cooking isn’t watery. Photograph: Fadime Tiskaya/GuardianWitness

Serves 2
A handful any of uninformed coriander, basil, dill, parsley, nettles or spinach, washed
1 tbsp uninformed mint
2 open onions, finely sliced
½ tsp dusty oregano
70g halloumi, finely grated
60g ricotta cheese
3 eggs
Salt and black pepper
1 tbsp butter

1 Preheat a oven to 170C/335F/gas symbol 3 ½. In a food processor, whizz all a uninformed herbs. Combine a onion, oregano and cheeses with a herbs, check a seasoning and set aside.

2 In a vast blending play drive a eggs with some salt and pepper. Add a herby-cheese reduction to a eggs.

3 Melt a butter in a nonstick pan, flow in a mixture. Fry for 2 mins before transferring to a oven for 10‑15 minutes, or until a tip has set.

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