French Style Frittata
Serves 4
Sunday mornings for me mean sleeping in, lounging around a little bit in my pajamas, and catching up on my reading, either the newspapers, food magazines or a good book, while drinking hot coffee out on the deck. Next comes breakfast, the highlight of the morning.
I love eggs in pretty much any fashion. My favorite is soft boiled with toasted soldiers. My second favorite is in a frittata. I had my first frittata on a visit to Lyon, France, many years ago with a group of students from Neath Port Talbot College. If I’m in the mood, I’ll make a big frittata on a Sunday morning then for the rest of the week I take a slice in with me to work along with a nice big salad of greens or roasted vegetables. Frittatas are great cold or straight out of the oven. You can slice them or cube them. You can even put them on toast with a ripe avocado to make a delicious quick and easy breakfast sandwich during the work week.
The frittata is the perfect meal on a Sunday morning. It is truly the lazy man’s breakfast. The only thing you really have to think about is how many eggs you want to use. Just throw your ingredients into your sauté pan, pour in the egg mixture, and cook on the stove until the edges set. Finish it by popping it in the oven.
Ingredients:
1 tablespoon olive oil
1 green onion, roughly chopped
½ cup cherry tomatoes, cut in half
½ teaspoon turmeric powder
1 cup baby spinach leaves
6 eggs (free range if possible)
½ cup Greek yogurt
1 teaspoon chopped dill
1 teaspoon chopped parsley
1 teaspoon chopped oregano
Sea salt
Freshly ground black pepper
¼ cup blue cheese, crumbled
1 tablespoon chopped walnuts
How to make:
Pre-heat oven to 360◦F. Take a medium size skillet, and place it over a medium hot stove. Add the oil, green onions and tomatoes. Cook for two minutes and toss in the turmeric and spinach leaves. Cook for a further two minutes. Take a medium size bowl and whisk the eggs, yogurt, chopped herbs and seasoning together. Pour into the skillet.
Using a spatula, draw the edges into the middle a couple of times and cook until the eggs begin to set around the edges, around four minutes. Sprinkle over the cheese and walnuts. Put the pan into the oven to finish cooking, about 8 to 10 minutes.
Remove from the oven. Leave to cool for a few minutes then gently slide onto a chopping board and cut into four wedges. Serve with a big green salad.