Friday, 1 May 2009

courgette and red pepper frittata

or indeed any kind of frittata. perfect paleo breakfast, snack, or dinner. 

i've taken to making this on sunday afternoons while cooking dinner for that evening. it's my favourite time for pottering around the kitchen - football is on telly, r is pretending to watch it but is in fact snoozing on the sofa, and radio 4 has programmes about books on. i think that means i am officially old but you can't sit in pubs all your life.

i make one of these with 5 or 6 eggs and chuck in any veg languishing in the fridge. you're reasonably safe with most combinations but bear in mind that if you don't think something goes together normally, the addition of some egg is unlikely to change that. 

we eat it cold, cut into quarters, which equals 2 breakfasts for 2 people if you add fruit, nuts, salad, leftover meat, etc. it's very portable, which means it's a good breakfast or lunch to take to work instead of a sandwich.

this particular recipe has cheese as i had some lying around but i don't tend to use it normally. 

COURGETTE AND RED PEPPER FRITTATA
for 4

500g courgettes (or more), sliced into half and then into thin crescents
1 large red pepper, finely sliced
1 red onion, finely sliced
a handful of basil, shredded
5/6 eggs
1/2 cup of parmesan or pecorino cheese, grated
olive oil
seasoning

heat a generous splash of olive oil in a frying pan (not too shallow). add the onion, courgette and red pepper, season and cook until soft. take your time with this - you want it all to be cooked properly. it will take 20 minutes on quite low heat. keep an eye on it, you want it to end up quite dry or your frittata will be soggy. when done, turn the heat off and stir in the basil. 

mix the eggs in a bowl with the cheese. add the vegetables - but let them cool for a while as they will scramble the eggs immediately if too hot. mix well. 

wipe the pan in which you fried the veg and add more olive oil. pour in the egg mixture - spread it around with a fork if it doesn't cover the pan on its own. cook for 10-15 minutes or until done. you might need to flash it under the grill for the top layer to cook (this will also brown the cheese).

bear in mind this eats better at room temperature or slightly warmed up - you can't really taste anything when it's straight out of the fridge. 

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