Morning! Last night’s Gnocchi Bake went down a storm with everyone except the three year old, who threw it on the ground, screaming “Bad Dinner!”. That told me. *sob*
Tonight we are having a Kitchen Sink Fritatta. I generally do this every Wednesday, to clear out tired veggies and odds and ends in the fridge. It’s also, weirdly, something that the kids enjoy, and because it’s filled with veg, this makes me happy. Usually I add some bacon, proscuitto, salami or chorizo to this, but I have none today, so I am getting a salty hit from some leftover goat’s cheese. The rules with fritattas are there are no rules. Anything goes – as long as you treat the ingredients with care before you add them to the egg mixture, it’s going to taste lovely. In terms of veggies, I usually add leeks, which I slow cook in butter before adding to the eggs, but I have none today, so finely sliced scallions fly the allium kite today.
What I have:
1 red pepper
1/2 head broccoli, finely chopped
4 cooked baby potatoes
1 bunch scallions, finely chopped
2 tbsp thyme, chopped
1 tbsp basil, chopped
Salt & pepper
How I make it:
First roast the pepper. This is a bit of faff, and you can buy roasted peppers in jars, which are AMAZING, but I got red peppers for 39c this week in the supermarket, so I am roasting my own. I place it over an open gas ring, turning as the skin gets blistered and black. Once completely black, I pop in a bowl, cover with cling for a minute before rubbing off the skin with my fingers. I leave a little black, because I like the charred taste. Slice the pepper finely and set aside.
Preheat the oven to 180C/gas mark 4. Blanch the broccoli in boiling salted water for 2 minutes, refresh in cold water and set aside. Chop the potatoes finely. In a large bowl crack the eggs. Beat them with salt, pepper, the herbs and a good grating of Parmesan.
Fold in the vegetables, keeping a few strips of pepper aside for the top of the fritatta. In an ovenproof dish (I am using a springform round cake tin), pour in the egg mixture and dot with goat’s cheese and the remaining strips of peppers.
Bake in the oven for 35-40 minutes until set and golden brown. Serve warm or at room temperature with crusty bread and a salad (I am having beetroot dressed with balsamic vinegar with mine).