I haven’t had a frittata for well over a year, I’m not a big egg eater you see but my family are and I’m on a mission to keep our meals cheap at the moment.
This is a Spanish frittata with a summery salad topping, I’ve given some optional extras depending on how much veg you have in and whether you want to make it vegescarian, meaty or fishy! You’ll need a really good non-stick pan for this dish.
1tsp coconut oil
1 leek or onion or 3-4 spring onions
1 pepper, red, green or orange is fine
100g chestnut mushrooms
Handful of peas
1 tsp thyme leaves
2 medium size white potatoes
1/2 avocado, scoop lumps with a teaspoon
2 ripe tomatoes, roughly chopped
Salad leaves – I used lambs lettuce
100g diced chorizo
50g grated cheese
200g shrimp/small prawns
1 tsp chilli flakes
Finely dice the onion/leek and pepper. Strip the thyme leaves from their stalks. Thinly slice the mushrooms and the potatoes.
Put the potatoes in a pan of boiling water for 7 minutes and drain. Leave to cool a little.
Heat the coconut oil in the pan and add the onion/leeks and cook well for 5 minutes. Then add chorizo or prawns (if using) and cook for a further 2 minutes. Add the red peppers, thyme, paprika and mushrooms and allow to cook down. Add the potatoes and season well.
Turn the oven on to the grill or the oven/grill function at about 180.
In a bowl, crack two of the eggs. With the other two eggs, separate the whites and the yolks. Add the yolks to the bowl containing the other two cracked eggs and whisk. Then whisk up the separated egg whites well until white and frothy. Pour the egg whites into the egg mix and whisk all together. This will make it lighter and it’ll puff up a bit under the grill.
Pour the egg mix into the saucepan containing all your lovely veg and leave for a minute to set around the edges. Add the handful of peas.
Add the grated cheese and place under the grill for 5-7 minutes until brown and crispy on top.
Remove from the oven and loosen around the edges with a palette knife.
Shuffle it onto a plate and top with your salad and a spritz of lemon juice.
I served mine with a little chilli sauce mixed into some mayonnaise as a little treat.
I heard this weekend that Nutella contains more sugar in it than hazelnuts.
I’m a big fan of substituting bad things with good things and this weekend I wanted to do a clean eating version of Nutella – for my own sake as well as my sons! I miss it!!
This recipe made a good jam jar size portion that will keep well in the fridge.
I’m having it for my 10am snack today slathered on a banana and I also added it to some ‘n-ice’ cream, but we’ll come to that later.
50-70ml almond milk or other non-dairy milk
1tsp coconut oil
40g of cacao or cocoa powder
A small pinch of salt
Roast the hazelnuts in an oven at 180 for ten minutes.
Let them cool a little.
Place in a good strong blender with all the other ingredients and blitz for 5-10 minutes until you have a consistency you are happy with. It may not be as smooth as shop bought but it will be delicious on toast (gluten-free) and will give you more health benefits than its shop bought counterpart.
‘N-ice cream’ is where you blitz frozen slices of banana with whatever flavour you like (peanut butter, notella, clean jam) and then re-freeze until solid. It’s a fantastic alternative to regular sugary ice cream and perfect to cool down on these hot summery days.
Some people have been in touch with me to find out more about what happened to me in 2014 that made me change my diet so radically, I thought I’d post about it – sorry there are no recipes in this one but if this post helps anyone I’ll be glad I shared.Read More »
I came up with this lunch idea at the weekend, I love prosciutto and combining it with good quality mozzarella and peppery rocket makes this a really delicious option for lunch. Please try and go for the best possible quality mozzarella you can realistically afford, I promise it makes a difference. I’ve added a cheeky little video for you, hope you like it!
2 slices of prosciutto
2 tsp mascarpone
Couple of torn-off pieces of mozzarella
3-4 sundried tomatoes
Handful of spinach
Cherry tomatoes, cut into quarters
Squeeze of lemon juice
Lay out the prosciutto and spread the mascarpone over them and season well, you could add a little bit of oregano at this point too. Lay on the rocket and sundried tomatoes and add the mozzarella. Squeeze over a spritz of lemon juice and roll these up into little parcels of joy, you can secure them with a little cocktail stick if you need to.
Put the spinach and tomatoes in a Tupperware container and pop the parcels on top.
This is a delicious summer salad and its a really quick recipe with one simple rule, everything has to be amazingly ripe. The tomatoes can be substituted for normal ones easily, so long as they are ripe. The avocado must be beautifully soft and ready to eat.Read More »