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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Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

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I honestly do not know where to start…

I came across the most fascinating cookbook, I have seen in a long time.  It is called The Australian Women’s Weekly Cookbook of Main Course Salads, which was first published in 2004.  Apart from this book being beautifully illustrated each recipe is tested three times in their Test Kitchen for guaranteed perfect results.

This recipe just immediately stood out for me, and after reading the ingredients found it to be very doable with simple instructions.  It really was a matter of throwing everything together and doing a salad dressing. I mean, what could be easier than that ! I did make very slight deviations to the original recipe according to what I had in my refrigerator, as I felt it was a recipe, I had to do there and then for dinner, and was not prepared to wait another day, I was that desperate !!!

With South Africa coming into Spring and with the warmer weather just around the corner, I have been keen to find salad recipes that I would be able to have as a main meal, and this being solely vegetarian was a plus.  Nothing wrong with a meat-less meal :-).

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Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

Preparation time:  30 minutes

Cooking time:  15 minutes

Total time:  45 minutes

Serves 6 – 8 depending on portions

Ingredients:

For the omelettes:

8 free range Jumbo eggs

125 millilitres (1/2 cup) full cream milk

hand-full of fresh chives, chopped

4 tablespoons toasted sesame seeds *

For the salad:

325 grams finely shredded green cabbage

325 grams finely shredded red/purple cabbage

1 large green pepper, thinly sliced (insides discarded)

1 large red pepper, thinly sliced (insides discarded)

1 large yellow pepper, thinly sliced (insides discarded)

2 fresh red chillies, seeds taken out and finely sliced

2 tablespoons finely chopped fresh lemon grass

2 tablespoons chopped fresh mint

Dressing:

4 teaspoons toasted sesame seeds *

60 millilitres  (1/4 cup) sweet chilli sauce

60 millilitres (1/4 cup) rice vinegar

60 millilitres (1/4 cup) peanut oil

1 tablespoon dark sesame oil

Instructions:

For the omelettes:  In a large-sized jug or bowl, beat together with a whisk the eggs, milk, chives and 4 tablespoons of toasted sesame seeds.  Then, divide the omelette mixture into four equal parts and set aside. Each equal part will make one omelette.  Heat a little oil in a large frying pan, and pour in one part of the omelette mixture.  Cook the one side of the omelette, and then turn the omelette over and cook the other side.  Once done, remove from the frying pan and place on a plate to cool.  Continue this method until all four omelettes are cooked, placing each cooked omelette on a separate plate to cool.

Once the omelettes are cooled completely, roll each omelette up.

For the salad:  Combine all the salad ingredients together.

Just before serving, slice the rolled up omelettes up into ‘wheels’ and together with the salad vegetables assemble in a large salad bowl.  (I basically did this in layers, one layer salad veggies, omelette wheels, salad veggies, ending with a layer of omelette wheels on the top)

For the dressing:  Combine all the dressing ingredients in a container with a tight-fitting lid and shake well.

Pour the dressing over the salad, just before serving.

Enjoy 🙂

  •  For toasting sesame seeds:  Dry toasting is the best.  Put the sesame seeds into a frying pan and turn on the heat to a medium level, and with a wooden spoon or spatula, continuously keep turning the sesame seeds. After a few minutes the seeds will start popping, just keep on moving the seeds around to prevent burning.  Once they turn golden brown, they are done.