It’s summer and let’s go meatless with this summer frittata. Of course it is healthier, easier and cheaper. We chose as meatless meal frittata which is basically a quiche without a crust. Quiche crust is usually pastry based and not generally considered a healthy choice – so you’re just getting the good stuff here like: peas, fresh herbs and feta cheese.
This frittata recipe features ingredients like:
300g new potatoes, halved if large
4 eggs and 2 egg whites
splash of milk
1 garlic clove, crushed
1 tbsp gluten-free wholegrain mustard
handful mixed soft herbs, such as dill,
mint and parsley, roughly chopped
3 tbsp cream cheese
1 tbsp olive oil
1 courgette, coarsely grated
½ tsp chilli flakes
140g petits peas (defrosted if frozen)
100g feta cheese, crumbled
50g sundried tomatoes, drained and roughly chopped
100g bag salad leaves, to serve
Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Frittatas are a meal in themselves, but you can serve yours with toast.
Wine and egg frittata make an immortal combination. Pouilly-Fume would certainly go with a light frittata fines herbes.
With other kinds of cheese frittata you can pair it with I’d go an Alsace Pinot Blanc or a lighter style of Chardonnay like a Mâcon-Villages.
Sparkling wines like Cava – and, of course, Champagne – are always a popular choice with eggs. Blanc de blancs or other all-Chardonnay fizz seems to work best.
Belgian-style witbier or a bière blanche is a great match with light omelettes too.
Recipe source: BBC Good Food