Easy-Peasy Feta Cheesy Frittata

Frittata. Italian for ‘fancy schmancy scrambled eggs’…I think.

My mum always says that if you have an egg you have a meal, and I say that if you have a bunch of eggs and a fridge full of leftovers you don’t know what to do with, you have a frittata!

The recipe below is the one that I used this past Friday night, but the great thing about frittata is that you can’t really go wrong (unless your chorizo catches on fire – but that’s a story for another day!). You can pretty much use whatever leftovers you have on hand to make a quick and nutritious meal!


INGREDIENTS

1 punnet cherry tomatoes (if you can get your hands on the vine ripened cherry tomatoes they will make the end product look a lot prettier)
1 tbsp olive oil
1 chorizo, cut into small chunks
1 brown onion, sliced
2 spring onions, sliced
3/4 cup of corn kernels
3/4 cup of mushrooms, sliced
8 eggs
1/2 cup milk
4-5 sprigs of fresh thyme
fresh basil leaves
75 grams feta cheese
salt and pepper to taste
crusty bread to serve

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4 people

img_2947


HOW TO

Preheat oven to 200C.

Place cherry tomatoes on a baking tray. Drizzle with olive oil and season with salt and black pepper. Cook in oven for approximately 10-12 minutes until the skins blister and tomatoes start to collapse. Remove from oven and set aside. Keep oven on to grill frittata at the end.

img_2949

img_2956

Whisk egg, milk and thyme together in a bowl and season to taste. Set aside.
Note: Add less salt to your egg mixture than you normally would. The frittata will be topped with feta cheese and this will essentially become your seasoning.

img_2957

Fry chorizo in a large, heavy based fry pan until fat renders and chorizo is golden. Transfer chorizo from pan onto paper towel to drain. Wipe out pan with paper towel.
Handy hint: Keep paper towel well away from cooktop to avoid small kitchen fire like I had while making this!!img_2959

Add a tablespoon of oil to the pan and fry onion and corn until onions have softened and the corn is starting to brown.

img_2961

Return chorizo to the pan, and add sliced mushrooms and spring onion (leaving a small amount of spring onions aside for garnish). Cook until mushrooms and spring onion have softened.

img_2966

Add egg mixture to the pan and stir gently to incorporate the ingredients into the egg.

img_2969

Stir the egg mixture occasionally for approximately 4-5 minutes until it is mostly set with just a small amount of jiggle on top. Remove from heat.

img_2971

Sprinkle the feta cheese over the top of the frittata and pop under the oven grill for the feta cheese to heat and the frittata to set completely.

img_2974

Once set, remove frittata from the oven and top with roasted tomatoes, basil leaves and reserved spring onions. ENJOY!

img_2984

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s