Speedy frittata anyone?
If you're sick to death of your weekday cooking repertoire (yup) then here's some quick and classy culinary inspiration for you. Yum!
What are you having for dinner tonight? A ready meal? An unidentified frozen object that’s been buried deep in the freezer for years? A bag of Frazzles and a bottle of wine?! Stop right there – and take a look at this easy-peasy speedy supper recipe from Heather Thomas, author of new vegetarian recipe book, The Mindful Kitchen. Heather, who runs a sustainability café and workshop in Copenhagen, is all about food that’s good for your health – and equally good for the planet. Over to you, Heather, let’s fry this frittata, baby!
Pea, mint and feta frittata (serves 2)
Peas, feta and eggs are a delicious combination for a tasty lunch or light supper. Pep this up with some mint leaves.
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons milk
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon salt
150g peas (fresh or frozen)
50g feta cheese, crumbled
Fresh mint leaves, to serve
Preheat the oven to 180°C/fan 160°C. Warm the olive oil in an ovenproof frying pan over a low heat and add the onion and garlic. Leave them to soften for two minutes. Meanwhile, whisk the eggs, milk and mustard together. Stir the smoked paprika, salt and peas into the egg mixture.
Remove the pan from the heat and pour in the egg mixture. Place the pan in the oven and cook for 10 minutes until it settles.
Remove and scatter the crumbled feta cheese on top. Return to the oven for 1 minute to allow it to soften.
Take out from the oven and sprinkle with fresh mint. Serve warm, straight from the pan.
The Mindful Kitchen (Leaping Hare Press) by Heather Thomas is out now.