Baby Spinach and Yellow Pepper Frittata

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OMW !!! Where do I begin?  I think this is my fave thing to eat right now. Today was Frittata day for me, well lunch was.  I just had to…….I had all the ingredients and a mountain of eggs, so Fritatta it was.  Super easy, one pan, throw everything in, cook and eat !!!  It just doesn’t get better than that.  Not only that, but Frittata’s are sooooo versatile.  If you want meat, just add it in, if you want just veggies, just go for it, and if you want to just finish off all the bits and pieces in the fridge at the end of the week, no problem, no judgement here 🙂 . Throw in some eggs and feta; bomb in the oven and that is it. In no time at all the Frittata is done, sitting in front of you just waiting to be devoured and trust me, your tummy will be happy 🙂 .

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Baby Spinach and Yellow Pepper Frittata

Preparation time:  25 minutes

Cooking time:  15 minutes

Total time:  40 minutes

Serves 4

Ingredients:

3 Tablespoons of Extra Virgin Olive Oil

1 large yellow pepper, sliced thinly

1 large white onion, sliced thinly

3 large garlic cloves, chopped finely or crushed

2-3 handfuls of baby spinach

10 free range jumbo eggs, beaten

2 disc’s of feta cheese (approximately 200 gram)

1/2 – 1 thinly sliced red chilli

Salt and Pepper to taste

Sweet Chilli Sauce to serve (optional)

Instructions:

Turn on oven/grill.

In a large ovenproof frying pan, add the extra virgin olive oil on a medium heat.

Add the peppers, onion, garlic cloves and chilli and saute’.

Add the baby spinach and stir with a spatula or wooden spoon until the spinach begins to wilt.

Season with salt and pepper to taste.

Pour in the beaten eggs.

Crumble the feta over the beaten eggs and allow to cook on the stove top over a medium heat until the bottom of the base of the frittata is cooked.

Then transfer the pan into the oven/grill.  Let cook for about 15 minutes until the top puffs up and it becomes golden. (If you find that your frittata is browning around the edges too quickly, place some aluminium foil over to prevent burning) Once cooked and puffed, remove the frittata from the oven.

Slice and enjoy with a little sweet chilli sauce and salad.

Enjoy 🙂

  •  This is also enjoyable cold.

 

 

 

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Phyllo Breakfast Pie

 

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For me to do a cooked breakfast during the week, just does not happen. Everyone is rushing around, so to throw something down quickly is what happens.  I look forward to something different over the weekends, and egg and bacon always hits the spot.

Anyway, this last weekend, I made this Breakfast Pie, made with phyllo pastry! I have done it before with puff pastry and loved it (but not with the phyllo).  I love not having the fat splattering around my stove which inevitably happens when frying eggs.  I now, either grill or microwave my bacon, again to elevate the fat splatter…I am pathetic hey, …but it is what it is… 🙂

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So, usually the concept of this Breakfast Pie would be done with normal puff pastry in a pie shell, but I had the phyllo pastry and thought why not? lets change it up a bit and so the Phyllo Breakfast Pie was born.  A ovenproof pie dish, seemed apt as I was using the phyllo pastry, and the vision of the phyllo pastry hanging over the pie dish, just seemed appealing.  Not only that, but the substantial amount of bacon and eggs filling the pie dish…..there just aren’t words……

Once the pie had cooked for 35 minutes.  The egg contents plumped up beautifully to the height of my ovenproof pie dish and was set to perfection.

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This was a filling brunch for us and was so delicious.  I particularly enjoyed the thin layers of the crunchy pastry as I bit into it.

The hubby is still trying to understand the concept of the phyllo …well, it’s just a change…and a change is as good as a holiday ! I mean I could do the good old puff pastry pie, but then it is not different.  Oh well, he still ate it and wanted more, so …I will say no more.

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Apologies for the pictures, they are not great, but you can just imagine the deliciousness of the ingredients all intermingled into a pie form with crunchy, crispy phyllo.  Total awesomeness !!!

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Phyllo Breakfast Pie

Preparation time:  30 minutes (you can cut down on prep time if bacon bits are already cooked)

Cooking time:  35 minutes

Total time:  1 hour and 5 minutes

Ingredients:

500 grams bacon bits, cooked

6 – 8 phyllo pastry sheets

a little melted butter to baste on the phyllo pastry sheets

10 – 12 cherry tomatoes, halved

2 – 3 spring onions, chopped

8 free-range jumbo eggs

1 tablespoon of fresh herbs (I used chives)

freshly ground salt and pepper to taste

1 extra egg and milk until egg and milk reach 125 milliliters (1/2 cup) for pouring over the top of pie

Instructions:

Firstly, preheat your oven to 180 degrees C/350 degrees F.

Grease a ovenproof pie dish, (approximately 18 – 20.5 centimeter / 7 – 8 inch) Then separate one phyllo pastry layer and place in the ovenproof loaf dish, allowing it to overlap the sides of the dish.  Using a basting brush, baste  the entire phyllo pastry sheet with a little melted butter. Continue this method of layering the 6 – 8 phyllo pastry sheets until finished.

Then, place a layer of cooked bacon bits, cherry tomatoes, sprinkling of spring onions, herbs and freshly ground salt and pepper. Repeat again until all the ingredients are used up.

Make an indentation in the mixture and crack an egg into the indentation.  Do this until all 8 eggs are used up.

Break the extra egg into a measuring jug, and whisk with a fork.  Add some milk to the egg until it reaches 125 milliliters (1/2 cup). Whisk with fork until thoroughly mixed.  Pour this egg and milk mixture over all the ingredients and with a knife, make holes in the mixture to allow the egg and milk mixture to fill the holes.

Place the ovenproof dish into the preheated oven and cook for 35 minutes. You will see the actual mixture will rise, and the phyllo pastry will become golden brown. Test if set with a sharp knife, then remove from the oven and serve hot.

Enjoy 🙂

 

Gluten-Free Pizza Base

 

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I have been on the search for a perfect Gluten-Free Pizza base that I can make from scratch, for I do not know how long.  I have also tried probably every Gluten-Free pre-mixed box pizza bases, and they just have not been overly impressive (sorry 😦 just my opinion).  In the end, in desperation I had put the pizza bases aside and just opted for having a gluten-free bread base for the pizza base…(I know, really sad…) or just not have pizza 😦 .

Anyhow, thank goodness for my passion of collecting recipes.  The other day I was going through some of my recipe cut outs in the hopes to find something that jumped out at me to bake and found a Gluten-Free Pizza Base recipe which I had obviously cut from some Gluten-Free boxed flour awhile ago…Well, I thought I had it the jackpot ! (and I think between you and me, I did a little happy dance)

The recipe was super easy using only five ingredients! So it was nothing over the top, no yeast, no fuss ! I was in my element, so Gluten-Free Pizza was made for lunch that day.

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The recipe stated ‘flour’ so I took a chance and used self-raising flour,  (as I did not know whether the cut out came from a Gluten-Free All Purpose Flour box or a Gluten-Free Self Raising Flour box…… silly me, I did not make a note of that !) I also used less salt than the recipe stipulated.  Apart from that I followed the ingredients according to the box recipe and all my opinions are my own.

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I opted for an avo and egg topping with a drizzle of olive oil, just purely for my craving of avo and egg, but obviously any topping you want, will do.

I finally after all this time, made the pizza base that I liked.  It was made to perfection.  It didn’t make a massive amount, probably about, just a little bigger than a side plate size, but it was the perfect snack attack for lunch.

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If you are wanting to make double the amount I would suggest making two amounts at the same time instead of doubling up on ingredients and making a larger pizza.  That way too, you could do different toppings and share maybe

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Gluten-Free Pizza Base

Preparation time:  10 minutes

Cooking time: 20 minutes

Total time:  30 minutes

Serves 1 or 2 people depending on how hungry you are 🙂

Ingredients:

1 cup (160 grams) self-raising Gluten-Free Flour *

1/4 teaspoon of salt

1 jumbo sized free range egg

60 millilitres of water or milk of your choice

15 millilitres (3 teaspoons) olive oil

Instructions:

Preheat oven to 180 degrees C/ 350 degrees F.

In a medium-sized bowl, add the flour and salt.

In the same bowl add the egg, water or milk and the olive oil.

Stir with a metal tablespoon until combined.

After a minute or two the mixture will start to clump together and eventually form a ball.  When this happens, put the tablespoon aside, and get your hands into that bowl.  Yip…time to get your hands dirty ! Gently roll that dough with your hands.  You may find the dough a bit sticky, but it is nothing over the top. It is not like you are going to need a knife to scrape the dough from your fingers !  With gentle hand rolling, and the flour really coming together, that little stickiness will soon disappear.  Roll the dough into a ball.  Let the ball of dough sit in the bowl for about 5 minutes.  I was expecting my ball of dough to rise, but I didn’t see any major increase in size.  Do not despair, this does not mean that the base has flopped!  Hang in there, the results will be great :-).

Lightly sprinkle some Gluten-Free Flour on a baking tray.

Once the 5 minutes are up, again put your hands into the bowl, gently grab the ball of dough and place on the floured baking tray.

Now the fun begins…with your hands, carefully roll the dough, and press the dough down with the palm of your hand, to create a round base.

Continue working this really gently, till the base is approximately 1/2 – 3/4 centimeter thick.

Now put the baking tray and pizza base into the oven.

This is where the time will differ:

  1.  if the topping needs to be slightly cooked or melted, cook base for 10 minutes, then take out of the oven, and put topping on.  Then return to the oven for a further 7 – 10 minutes, with your preferred topping.
  2. if the topping does not need to be cooked (as in the case of mine, being avo, egg, tomato and feta) then, cook base for 18 – 20 minutes until light golden brown and take out of the oven, and then add the topping.

Enjoy 🙂

  •  I used a digital scale for this measurement.

NB *  I am not an expert, but in my experience working with Gluten-Free Flours, need to be done delicately, otherwise the end result could be tough to eat.