This is one of my most favourite recipes as it takes no time at all and can be done with any ingredients that are lying about in the fridge. The Veggie Frittata is a recipe from the cookbook ‘Learning to Bake’ from the Great British Bake Off collection. The rice is a recipe from Gordon Ramsay. I chose to do more exciting rice, but you could just have plain rice, or serve the frittata with potatoes and more vegetables.
STEP BY STEP.
Serves 4 people
Ingredients for frittata: 2-4 spring onions, 1 courgette (roughly 150g), 1 red pepper, 8-10 cherry tomatoes, 2 tbsp rapeseed or olive oil, good pinch of dried chilli, salt and black pepper, 130g ball mozzarella, 4 eggs, 6 tbsp double or single cream.
Ingredients for rice: 250g basmati rice, 1 large onion – finely chopped, 3 tbsp of olive oil, 1 bay leaf, 1 small cinnamon stick, 6 cardamom pods – split open, 600ml of chicken stock (I used vegetable stock instead).
To begin making the Frittata you will need to preheat the oven to 190 degrees Celsius, and wash all the vegetables.
You will then want to put the spring onions onto a chopping board and trim off the root ends as well as some of the green at the top. Using a sharp knife slice the across the way into small, thin circles. Using the same knife cut each end off of the courgette and cut lengthways in half, then go onto cutting each half into half again so you are left 4 strips. Cut across the strips to make 1cm chucks.
Cut the pepper in half lengthways and carefully remove all the seeds and white‘ribs’ from each half. Cut the pepper into roughly 3-5 strips and then cut each strips into 1cm chunks. Rise off the tomatoes and cut them in half lengthways.
In a large pan, allow the oil to heat up on a low heat. When hot carefully add all the chopped vegetables, chilli flakes and black pepper. Turn the heat up and stir with a wooden spoon every so often for 7 – 10 minutes or until the courgettes have little brown specks on them, remove the pan from the heat and allow the mixture to cool.
While the mixture for the frittata is cooling you can start to prepare the rice. Add the finely chopped onion into a pan along with the oil and cook for five minutes.
Add the rice into the pan along with the herbs and whole spices, cook this for one – two minutes, then add the stock and bring to the boil, then cover and then put into the oven for around 30 minutes or until the rice is cooked.
While the rice is in the oven, you can start to make the frittata batter. Mix the cream and eggs together and cut or tear the mozzarella up into pieces.
Spoon the cooled vegetables into heat proof ramekins or buttered Yorkshire pudding tins. Pour over the egg mixture and sprinkle on the mozzarella. Then place in the oven for 25 minutes until they are puffed and golden.
Serve and eat at once. Enjoy!