Posts (especially recipes) have been a little thin on the ground I know, there’s been a lot going on and I’ve neglected my little space on the web, I also owe you some updates, that photo on the homepage has about 6 inches too much hair!
There’s a big scary ultra race on Saturday, I’ll tell you more next week but start training for an ultra and unless all your friends are runners say goodbye to your social life. I don’t say this begrudgingly, I’ve loved every minute but I’ve also missed out on a few things, like lie ins and long brunches.
I’m now 9 months into my job which I think is the exact point where you stop getting away with being new and people start relying on you, actually a pretty nice feeling. To get through the last few months of training, working and trying to get enough sleep I’ve been relying on my meal planning (and David) to make sure we don’t eat out every night!
I used to get BBC Good Food magazine on subscription and one of my favourite snippings which I go back to time and time again is this tomato frittata. I say I go back to it, I can pretty much remember it word for word now and my confidence with the recipe has grown that I can adapt it to suit whatever is in season or in the cupboard.
This time is was courgette and herb frittata, last time it was sweetcorn and pancetta, a true cupboard rummage. On the meal plan it normally just says ‘use it up dinner – frittata’ and gets the cupboards a bit emptier before the arrival of a new food shop. There’s a special kind of Christmassy joy associated with the arrival of the Ocado shop, with even more tentative excitement when you add a Wholegood veg box – what will be inside.
I love that full fridge and cupboard feeling, knowing you can provide joy for yourself and those you love and maybe survive the apocalypse too. I have an equal kind of satisfaction from an empty fridge and sparse cupboards, knowing I’ve not wasted anything and that I’ll never find a 10 year old can of beans like I do at my Nan’s.
This Courgette and Herb Frittata served 3 with a simple salad, image above or would feed four with a couple of sides. We took our leftovers for lunch the next day, it’s delicious cold and would be fab picnic fare. I used parsley because that’s what I had to use up but I think coriander, mint, chives, dill or a mixture would work well too. My recipe relies upon you having an 8″ silicon cake tin, if you don’t have one just get one. Mine were £3/4 from Morrisons and you can use them for so much, easy frittata’s like this one, cakes, cheesecake, jelly, pretty much anything when you run out of baking trays…
They are easy to wash and there is never a panic getting anything out of the tin, go buy!
- 1 tbsp oil
- ½ a onion, sliced
- 1 garlic clove, finely chopped
- 2 courgettes chopped into cubes
- 5 large eggs
- 300g tub natural cottage cheese
- 15g finely grated Parmesan (or vegetarian alternative)
- handful of herbs, chopped
- fresh nutmeg
- salt and pepper
- Warm the oil in a pan, sautee the onion and garlic for 5 minutes until they start to soften then add chopped courgette continue to cook for 15 -20 minutes until the courgettes are softening and browning
- Preheat your oven to 190'C. Tip your cooked courgette mix into a 8” silicon cake tin.
- Beat the eggs in a large jug with the cottage cheese, half the Parmesan, some grated nutmeg, herbs, some salt and black pepper.
- Pour the egg mixture over the courgettes and sprinkle with the remaining parmesan. Bake for 40 mins until set all the way through and starting to puff up.
- Remove from the oven and allow the puff to settle.
- Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.
Are you a full or empty cupboard lover? Would you try this Courgette and Herb frittata as the basis for your own use it up dinner?