Monday, July 23, 2012

Potato and winter garden frittata

I spent this afternoon ironing and organizing fabric scraps and craft supplies for PoppyFox. Another bag ready for the op shop and another draw organised and ready to create with. I'm getting better at using small pockets of time to finish what l started in the downstairs makeover but there is two more bags to organise before l can declare it done. Miss Two had a fall on the stairs last night and we were at the doctors early this morning getting her lip checked out. She looks like she's had too much botox and I aged 20 years after seeing all that blood. Poor kid. I reckon she's going to either be a mountain climber or the next Bear Grylls going by her adventurous and fearsome spirit. 
   We spent Monday morning at Chesterville farm with friends and our little people getting in touch with nature, cuddling baby animals and getting muddy. It was fantastic.
I wanted to share a recipe with you that l made last week that was incredible. A variation to the Italian feast that inspired this dish. I'm growing in confidence in creating Frittatas and using what l have in the fridge it's a easy, fast and healthy meal to throw together. Everything used in the recipe is in season and fresh from my veggie garden.

For Frittata
Bunch of Silver beet + Kale
1 Leek
1/4 cup of tasty cheese
3 Potatoes
1/2 a red capsicum
1 cup of cut florets of Broccoli
1/2-1 cup of mushrooms
1 clove of garlic
Bunch of Parsley
Olive Oil for cooking
Six free range eggs
Dash of milk for eggs
Salt and Pepper to season

How to Make
Preheat your oven grill to 240 degrees your using the grill to finish the dish off in the oven. For this recipe use a fry pan with a metal handle that can go in the oven or cook in fry pan on the stove it will be hard to get that golden crust on top though. Peel and slice thickly potatoes, par boil in water til just tender. Drain and set aside. Cut florets of broccoli in boiling water for two minutes, drain and set aside to cool. Chop/dice finely 1 large bunch of Rainbow chard/Kale and a leek, crush garlic and add. The chard/kale needs to be more finely chopped than the mushrooms and capsicum your using in the dish. Place these ingredients into a fry pan with a little olive oil and cook gently til slightly soft. Remove from heat. Place ingredients into a bowl. In the frying pan place the sliced potatoes in the bottom evenly and add leek and chard on top of the potatoes. Finely chop the red pepper and mushrooms and add them to the fry pan. Do not stir in just have it resting on top of the other ingredients. Place the broccoli and freshly chopped parsley evenly on the top. Mix in another bowl the eggs and beat with a fork until well combined. Add a dash of milk to eggs to loosen. Add eggs to the Frittata using the back of a spoon make sure the egg reaches the bottom of the fry pan but do not stir in. Grate tasty cheese and sprinkle on the frittata. Sprinkle and season salt and pepper. Place on stove top on medium heat til eggs are cooked through you'll notice that the ingredients rise up in the pan.
Place Fry Pan in the oven under the grill and cook til golden. This takes minutes.
I served the frittata with a green salad of Cos with Danish feta and some french dressing. 

Tomorrow l head to Nana's after playgroup to start creating Miss Two's vintage bedlinen doona covers. I'm excited to see what comes about. 
What are you going to get up to? 
Stay warm where ever you are.

x Mummafox

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