How are you today? It's another gorgeous day outside ☀ Our furbaby Jade and I are doing laundry while Hubby is upstairs putting up new shelves inside the cupboard in his den/office.
The lock down we've all been observing has taught me so many things honeys and some of them I'll never forget. I'll always appreciate and be so grateful to the wonderful delivery drivers, and the pickers in-store who make up the orders, who've carried us all through these troubling times. They've all worked so hard in the face of unprecedented demand.
One of the changes we won't forget will be the sudden scarcity of certain products everywhere. Who will ever forget the great pasta search of spring 2020 😊 When everyday items are suddenly no longer available, well it makes you stop and think honeys.
When just randomly "popping down the shops" is no longer an option due to a world wide pandemic and you're relying on being lucky enough to find an available delivery slot then you have to make whatever grocery supplies you have on hand count. This, of course, means having to be a little more creative in the kitchen.
It's been fun actually, throwing ingredients together and hoping for the best 😊 One of my recent successes, which ended in an empty plate and a happy Hubby, was this super yummy frittata...
A frittata, an Italian egg based dish, is a perfect way to use up left-overs honeys and it turns them into the most amazing meal that can be served hot or cold and can be eaten for breakfast, lunch, brunch or dinner.😋
There are quite a few photos in this post dear ones, why not go grab a cuppa (and maybe a cookie or two?) and meet me after the page break for a chat? See you in a few minutes...
Welcome back honeys, do you have your cuppa? Me too ☕🍪 Why not settle back and get comfy and enjoy your cuppa and I'll share all about this yummy frittata 💖
Waste not, want not...
So, as I was saying before, I think we're all going to be so much more mindful of wasting anything in our homes in the future, having been made so acutely aware of what happens when it gets a little more difficult to buy the things we use everyday. I'll never take pasta for granted ever again 😊
You might remember I've always been in favour of having a little container in the fridge, home to items getting close to their use by dates, so we can try to generate less waste in our kitchen. I even made a little printable (which you can find here if you'd like it.)
These past few months really have reinforced our "waste not, want not" mind set. It's been a lesson indeed honeys and I'm beyond grateful for the blessings we've had.
On to the perfect "use what you have" dish then, that yummy frittata. Do you remember those egg muffins I make for Hubby to take to work (with a lovely crispy salad) for his lunch? They're so easy to make they almost cook themselves and great to have in the fridge for a healthy snack too.
Well, this frittata could easily be compared to a larger version of those delicious muffins, chock full of eggy & cheesey goodness. 😋 Your frittata will be made up of whatever you decide to have as a filling (that's why it's a perfect meal to help avoid wasting leftovers) and all bound together with eggs and cheese and (if you want them) onions and peppers.
Let's take a closer look honeys...
Easiest Ever, Super Yummy, Use What You Have Frittata...
Ingredients:
8 eggs
2 tomatoes, sliced
120 gm grated cheese (approx) enough to give the top of your frittata a good sprinkle
75 gm (approx half an onion) - diced
120 gm (approx, if you really like peppers add more, if you don't leave them out) sliced, mixed peppers
Optional: use what you have honeys, left overs are perfect! In this frittata I used:
400 gm cooked chicken - cut into strips (we had a pack of frozen, cooked chicken strips in freezer)
5 baby potatoes - cooked and sliced (left over from last night's dinner)
8 - 10 brussel sprouts -sliced - I know, but we love them 😊 (again from night before's dinner)
Extras:
Olive oil
Italian herbs
Garlic granules
(both from the spice rack)
Directions:
1. Gather your ingredients together and prepare them if necessary (ie: grating the cheese and slicing or dicing items) Pre-heat the oven to 160C/325F/Gas Mark 3 and fetch an ovenproof frying pan or iron skillet. If you don't have one, don't worry, you can use your frying pan and then (carefully) assemble your frittata in an ovenproof casserole dish or something similar. so long as it's non stick.
2. To the fridge honeys, to look for yummy left overs...
In our fridge I found quite a lot of sprouts (about half a pack actually, I'd cooked them for dinner the night before and, as usual, had cooked the whole pack, knowing we'd probably have the rest with the following nights dinner.) There was a glass dish with five boiled potatoes, which I sliced, and I also fetched the cheese (which was grated) and two lovely fresh tomatoes, which I sliced.
3. Place your frying pan on a medium heat and add a little olive oil. Add the diced onion and mixed peppers and cook over the medium heat for 2- 3 minutes until softened, stirring and turning (very carefully)...
4. When the onions and peppers were softened I added a little more olive oil and then sprinkled on lots of garlic granules and Italian herbs (we love them both honeys, so too much is never heard of here but use as much or as little as you prefer.)
5. Next I added the cooked chicken strips and stirred them over the medium heat to make sure all of that garlic & herby goodness coated the chicken pieces too...
6. Next to be added to the frying pan were the sliced sprouts...
Sprouts, Rosie! I know honeys, sprouts are definitely the Marmite of the veggie world aren't they? Everybody seems to have an opinion on sprouts, they either completely adore them (that's us lol) or they seem to really, really dislike them. 😊 With that lovely big dish of sprouts left over from dinner the night before, and us loving them as much as we both do, naturally they found their way into our frittata.
Writing this for you, and seeing the photos, I can understand why adding sprouts might seem very strange honeys, but honestly, the finished frittata was just beyond delicious.
7. The sprouts were joined by the sliced potatoes too...
8. Removing the frying pan from the heat (very carefully) fetch your beaten eggs. I've read other recipes which say to add milk or a little cream to your eggs but I've never done that. I may try someday, just to see if it makes any difference, but this method is how I've always made frittatas.
9. Pour your beaten eggs over the rest of your ingredients in the pan and stir a little to allow them to get coated in your egg. Top with your grated cheese and then, finally, with your slices of tomato...
10. Place your pan/skillet on the middle shelf of your pre-heated oven (very carefully - yes I know I say that a lot but I've got scars from various burny ouchies over the years and I want you to be safe x) Bake for 25-28 minutes or until the egg is all cooked (test... yes, again carefully, with a knife, it should come out clean)
11. Serve hot with a yummy side of veggies (as you can see honeys, we had what was left of the sprouts and some delicious whole baby carrots) or a crunchy side salad, with home made wedges or even just on it's own...
There are no words for how delicious this frittata was 😋 Next time I'm going to add broccoli. I'd run out of broccoli! We both adore broccoli 💖
There are so many potential combinations for these yummy frittatas. Why not try combining your favourite ingredients and adding little extras like fresh basil or chives or try chopping spring onions (scallions for our cousins across the pond) or courgette (or zucchini as it's sometimes called) is lovely too. 💖
Over to you honeys, do you adore frittatas as much as we do? Do you have any favourite fillings? If so, why not share in the comments section, I'd love to try some new combinations.
Till next time dear ones, stay safe and well, sending you mountains of (safe, virtual) hugs x
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