This is an Italian dish. Frittata means 'fried'. It is like an omelette or crustless quiche.
knife and board for cutting vegetables and feta
pan for frying
pan for boiling
fork or whisk
time in oven: 40 mins
cut and fry leeks
- Slice leeks finely and fry in oil for about 10 mins until soft. Make sure they don't burn!
- Snap the ends off the asparagus and discard. Cut the asaparagus into lengths. Boil for about 2 mins and drain.
- Cut the feta cheese into small chunks.
- Whisk the eggs in a bowl. Add the leeks, the asparagas and the feta cheese to the bowl, and stir gently until mixed.
- Pour the contents of the bowl into the casserole. Add the cherry tomatoes (these are the tiny, sweet ones) on top. Grate some cheddar cheese over the top.
- Put the casserole in the oven without a lid. This needs to cook for about 30 minutes at . It should be set, and brown on top.
- OK - cheddar isn't traditional! It should be Parmesan. I like cheddar. Feta doesn't sound very authentic either. Obviously you could try different types of cheese.
- This uses leeks, asparagas and tomatoes as the vegetable filling. You could try others, such as onion or sweet peppers. Fry or cook them first.
- This is a vegetarian dish. If you aren't, then you could add some meat (again, cooked beforehand, I think.
- There is no starch in this dish, so perhaps you could have some bread with it. A salad would be nice as well. It might even be possible to eat it cold.
© Jo Edkins 2016 -