Hello everyone!
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).
Step one
To begin making the Frittata you will need to preheat the
oven to 190 degrees Celsius, and wash all the vegetables.
Step two
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.
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Step three
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.
Step four
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.
Step six
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.
Step seven
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.
Step eight
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.
Step nine
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.
Step ten
Serve and eat at once. Enjoy!
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