I never think to photograph what I eat for lunch or supper and often the last minute skirmish leaves me unable to do anything but sit down and eat. Finley has a habit of breaking off any crust to check it's ok, rendering anything that started with finesse rather more of a crumpled shirt. When I am at home alone for lunch I tend to wander into the kitchen at intervals to peel a few carrots, eat a teaspoon of nut butter or boil an egg.
I happened to look out of the kitchen window the other day as I was standing with a bag of leaves shoving handfuls of rocket and spinach into my mouth and ruminating. A woman was staring in at me slack jawed, her toddler straining at her hand, as though she had caught me with a pint of vodka and tonic for breakfast (of course I would only have vodka and sparkling water for breakfast, tonic is reprehensible). I gave her a cheery wave with a few large leaves still struggling to complete the journey into my mouth and she moved on hastily, not sure if she had just seen a human/sheep cross breed.
I thought to myself that it was probably time to take stock of my solo eating habits and stop grazing quite so much. So I'm going to try and make time for lunch and photograph it when it looks good and tastes great. Today's offering is courgette frittata and takes about 10 minutes from start to finish.
I give you rough guidelines because this kind of cooking is for improvisation and personalisation. This feeds one for lunch or two for a starter with some extra leaves.
I happened to look out of the kitchen window the other day as I was standing with a bag of leaves shoving handfuls of rocket and spinach into my mouth and ruminating. A woman was staring in at me slack jawed, her toddler straining at her hand, as though she had caught me with a pint of vodka and tonic for breakfast (of course I would only have vodka and sparkling water for breakfast, tonic is reprehensible). I gave her a cheery wave with a few large leaves still struggling to complete the journey into my mouth and she moved on hastily, not sure if she had just seen a human/sheep cross breed.
I thought to myself that it was probably time to take stock of my solo eating habits and stop grazing quite so much. So I'm going to try and make time for lunch and photograph it when it looks good and tastes great. Today's offering is courgette frittata and takes about 10 minutes from start to finish.
I give you rough guidelines because this kind of cooking is for improvisation and personalisation. This feeds one for lunch or two for a starter with some extra leaves.
2 medium organic eggs
1 medium courgette
2 pieces of artichoke heart in oil
big handful of dark green leaves
salted capers or capers in cider vinegar
pepper
put the grill on high and set a small heavy based frying pan over a medium heat.
Break the eggs into a bowl and whisk well with a fork.
Shave long strips off the courgette with a vegetable peeler until you get to the seeds. Save the last part of the courgette for stock - it has no place here. Chop the artichoke hearts and leaves roughly and add all the veg to the eggs in the bowl. Toss in a few capers and grind in some pepper. Mix a little.
Oil the pan or throw in a knob of butter and then scrape in the egg mixture. Cook for a couple of minutes to seal the bottom and then place the pan under the grill to fluff up and brown a little. The frittata is cooked after a few minutes when it has puffed, become tinged with gold and doesn't ooze raw egg when you tilt the pan a little.
Invert onto a plate and slice into quarters - great with mayonnaise.
1 medium courgette
2 pieces of artichoke heart in oil
big handful of dark green leaves
salted capers or capers in cider vinegar
pepper
put the grill on high and set a small heavy based frying pan over a medium heat.
Break the eggs into a bowl and whisk well with a fork.
Shave long strips off the courgette with a vegetable peeler until you get to the seeds. Save the last part of the courgette for stock - it has no place here. Chop the artichoke hearts and leaves roughly and add all the veg to the eggs in the bowl. Toss in a few capers and grind in some pepper. Mix a little.
Oil the pan or throw in a knob of butter and then scrape in the egg mixture. Cook for a couple of minutes to seal the bottom and then place the pan under the grill to fluff up and brown a little. The frittata is cooked after a few minutes when it has puffed, become tinged with gold and doesn't ooze raw egg when you tilt the pan a little.
Invert onto a plate and slice into quarters - great with mayonnaise.
6 comments:
Looks like a great frittata, but what exactly is courgette? I don't believe I've ever seen or heard of it before. Leafy greens always go well in an omelet (or frittata). My favorite frittata is a zucchini ricotta frittata with thyme. Delicious!
- The Peanut Butter Boy
Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Fragmentadora de Papel, I hope you enjoy. The address is http://fragmentadora-de-papel.blogspot.com. A hug.
Frittata is our fallback 'ready' meal here. I love it - so simple, so tasty, so flexible. Courgette always seems to work well, as you suggest. For a 'green' frittata, I also tend to use spinach, rocket, goats' cheese, and peas, too - but as you say, any combo goes!
Nick, you already did hear of it - courgette is the adopted french name for zucchini here in England. You take the Italian and we'll have the French. It sounds delicious with ricotta and thyme - but I am a dairy free zone just now. How about posting a picture so I can live vicariously?
Fragmentadora de Papel, what a romantic sounding name! I'll have to tell Nick as he is a complete Iberophile and can speak spanish fluently - me, I'm all about french at the moment. I'll check out your blog - and thanks for the hug.
Forkful, I'm constantly thankful for eggs and frittata is just so vibrant and healthy no? I usually chuck some leaves in mine, but I have been known to put peas, peppers, squash, chorizo (i know - so unauthentic!), mushrooms.... There's very little you couldn't coax into one. I guess the secret is to keep it simple?
x x x
Oh, by the way, fragmentadora de papel, that's not a spanish blog - its a spanish paper shredder. I still have tears in my eyes from laughing!
This looks delish! Thank goodness you can eat eggs. And BTW vodka with organge juice is much more appropriate for breakfast! :)
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