Sundried Tomato and Green Vegetable Frittata

It does not get easier than this.  I have your breakfast, lunch, dinner or snack attack all sorted for you today.  Isn’t this the perfect meal ?  I love a meal that can be for whatever meal you want it to be.  Throw in a salad and you have lunch or dinner…who is complaining !  🙂 .

You know I seem to have this thing about zucchini’s.  Well, instead of having them sliced, diced or spiralized, this time I have grated them !  I know !  For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini.  This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side.  The sundried tomatoes are heavenly with this and add such an amazing flavour.  Guys, this frittata is insane !!!! in a good way, trust me.  And…..it can be eaten hot or cold !!!

In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another.  Either it was really good, or my family was starving.  Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.

Sundried Tomato and Green Vegetable Frittata

Preparation time:  25 minutes

Cooking time:  20 minutes

Total time:  45 minutes

Ingredients:

1 cup (250 milliliters) packed grated zucchini/courgette/marrow

6 free-range, jumbo-sized eggs

1/4 cup buttermilk

a little oil/butter or ghee for saute’ing

1 cup (250 milliliters) packed diced onion

1 large fat garlic clove finely chopped (just over 2 teaspoons)

1 cup (250 milliliters) packed chopped baby spinach

2 Tablespoons chopped sundried tomatoes

1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar

Salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.

Grate the zucchini using the largest hole from the box grater.

Put grated zucchini on a dish towel, and add salt.  (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.

Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)

Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.

Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic.  Stir around.

Add the sundried tomatoes.

Taste, and season with salt and pepper.

Add the whisked eggs and buttermilk and stir with a wooden spoon.

Add the grated cheese, stir again until all the ingredients are nicely combined.

Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.

Enjoy 🙂

NB*

Please make sure the skillet or pan is able to go into a heated oven.

If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.

Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.

 

 

 

 

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Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

I have been dying to post this….well not literally dying, but you know what I mean. I like my spiralized zucchini  raw, so this is the perfect summertime meal.  It is cool and refreshing, and light. Did you notice, I said, ‘zucchini’ instead of ‘marrow’…aren’t you proud of me?  Now this way, no one will get confused !!!

Mint is one of those amazing herbs.  I totally love it.  Mint leaves end up in salads, green tea, you name it, if I can find a place for it to be appreciated, I will.

Now for the Black-Eyed Peas….or is it a bean…I think it is both….whatever, I know for sure it is a legume !   Anyway, I am calling it a pea for now, and I have to admit, I honestly have never given this poor pea much credit ! (because I have this thing about ‘peas’ but lets not go there as this will end up being a post of absolute crazed contradiction, that even I do not understand) But, they are amazing roasted, and all crisped up ….it is like a chickpea.  So now I am totally on the Black-Eyed Pea train ….

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Ingredients:

Zucchini/Courgette/Marrow, spiralized

Black-Eyed Peas, cooked and roasted.

For the Pesto: 

1/2 cup packed chopped snap peas

1/2 cup packed chopped celery

1/2 cup packed chopped baby spinach

1/4 cup packed chopped mint

2-3 Tablespoons olive oil

2 Tablespoons lemon juice

This makes 1 cup of Pesto

Instructions:

Place all the pesto ingredients into a food processor and blend till smooth or the consistency you want.  With regards to the olive oil, only put 2 tablespoons in at first and if you feel you want a slightly thinner consistency then add in the extra.

To roast the black-eyed peas:  Place the cooked peas onto a baking tray, drizzle with a little olive oil, salt and pepper.  Place in the preheated oven at 180 degrees Celsius / 350 degrees Fahrenheit and let roast until crisp. Remember they will crisp up further whilst cooling once out of the oven.

To assemble:  Place the spiralized zucchini in a bowl and toss through the pesto. Don’t mix the peas through the pesto in the bowl before serving as they will go soft. When serving, top with the crispy black-eyed peas on the individual plates.

Enjoy 🙂

Vegetable Spaghetti with Spinach Almond Pesto and Bacon

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Ha ! what is not to love?  This is the all time super quick easy meal….with bacon. You can easily make it totally vegetarian if you wanted by just not adding bacon, (or you could sub with mushrooms.  I always find mushrooms a great alternative) but, bacon is just soooooo cool, and there are times I wonder if I could possibly live without bacon.

So, it is a matter of spiralize the marrows/zucchini/courgettes, or whatever you call them in your part of the world, bomb all the pesto ingredients into the processor, process.  Cook bacon, (preferably at the same time) assemble on plates and boom, meal done !

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Vegetable Spaghetti with Spinach Almond Pesto and Bacon

Preparation time: 30 minutes

Cooking time:  approximately 10 minutes

Total time:  approximately 40 minutes

Serves 4

Ingredients:

3 large marrows (zucchini/courgette) depending on the actual size

250 – 500 grams bacon chopped

Feta crumbled – optional

For the pesto: (makes 2 cups)

6 handfuls of raw almonds, soaked

2 handfuls of baby spinach (you can use ordinary spinach as well, but I suggest chopping it into smaller pieces)

2 blocks of feta cheese (the blocks I use are approx 100 grams each)

2 garlic cloves, minced

2 Tablespoons of fresh lemon juice

2 Tablespoons Olive Oil

Instructions:

Soak almonds for at least 20 minutes in boiling water. This will slightly soften the almonds, so it wont be so hectic whilst the processing is taking place

Whilst the almonds are soaking, spiralize the marrows (zucchini/courgettes) if not done already, and set aside.

Add all the pesto ingredients into the food processor (including the almonds) and process until the pesto becomes the consistency you want.  I personally like to taste bits of the almonds in mine, you know me and crunch !

Once that is done, place marrow (zucchini/courgette) on plate, and mix through the pesto. Top with a generous amount of bacon.  You can also add extra feta if you want….

I like this meal cold.  I do not see the point of warming it up, but the choice is yours.

Enjoy 🙂