Frittata
Frittata is a cross between an omelette or quiche (without the pastry) with whatever left in the fridge thrown in to add extra flavour and texture. Subsequently it’s a great end of week evening meal and quick to prepare. This one has a few spears of asparagus, some rag tag bits of bacon and chorizo which were hanging about, and a potato sprouting roots, but it still delivered. It’s also surprisingly light and served with a salad is an excellent light meal.
Servings:
Ingredients
- 4 whole Egg (£0.47)
- 50 ml Cream (£0.18)
- 50 grams Cheddar Cheese grated (£0.31)
- 15 grams Parmesan cheese big tablespoon (£0.30)
- 50 grams asparagus about 3-4 spears quartered (£0.38)
- 50 grams Bacon diced (£0.33)
- 50 grams chorizo thinly sliced (£0.45)
- 75 grams Potatoes peeled & diced (£0.05)
- 13 grams Fresh parsley chopped (£0.26)
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled &minced (£0.06)
- 13 ml olive oil (£0.07)
- 5 grams Black pepper teaspoon (£0.16)
- 3 grams Salt 1/2 teaspoon (£0.00)
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Prep Time: 20
Cook Time: 25 minutes
- Peel the potato and dice. Par boil for 5 minutes in a saucepan of boiling water then remove and pat dry.
- Heat the olive oil in a wide frying pan and add the bacon & chorizo and fry for 2 minutes.
- Add the onions and potatoes, frying, for about a minute then toss in the chopped asparagus and garlic, lower heat, cover and simmer for 2 minutes.
- In a jug, crack in the eggs and add cheddar, parmesan, cream, salt & pepper whisking everything together.
- Pour egg/cheese mixture in with the remaining ingredients and the chopped parsley, giving an even spread.
- Cook it for about 10 minutes on a low heat allowing everything to set before finishing under the grill for about 4 minutes, caramelising the top.
- Allow to cool then serve with a green salad for a light supper.
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