It’s finally summer in London but as usual it’s too hot. Muggy is an understatement! We can never win, if it’s not muggy it’s raining and often when it is muggy, it does rain and then London becomes one big steam room. Meh.
Anyway, this does actually bring me nicely onto frittata – an Italian omelette that manages to be filling but not heavy and so perfect for eating in the heat with a crispy dressed salad.
The possibilities for frittata fillings are endless and they’re a great go-to when you have vegetables that need to be used up.
Red pepper, Tomato, Spinach and Goats Cheese Frittata
Serves 2 as a main meal or up to 6 for a lunch/picnic/snack
– 2 tbsps olive oil
– 2 red peppers thinly sliced
– 10-12 cooked new potatoes
– Handful of cherry tomatoes
– 6 eggs
– Handful of spinach
– 8 basil leaves
– 150g tub of mild soft goats cheese
– Salt and freshly ground black pepper
– Rocket dressed in extra virgin olive oil to serve
1. Heat the olive oil in a deep frying pan (I had to resort to my wok as my frying pan is very shallow!). Add the sliced red pepper and fry on a medium heat, stirring occasionally, until it starts to colour nicely.
2. While the peppers are cooking, slice the new potatoes and halve the cherry tomatoes. When the pepper has coloured, add the potatoes and cherry tomatoes to the pan.
3. Crack the 6 eggs into a bowl and whisk really well. Season well before chopping the spinach finely and adding to the eggs. Give it a final good whisk and then add the egg mixture to the pan.
4. Flex the pan around to distribute the egg and spinach evenly. Turn the heat down to low and cook for 10 minutes. Put your grill on.
5. While the frittata is cooking on the hob, scatter your basil leaves onto the top, spoon out goats cheese and dollop that on top as well. Give it another season.
6. After 10 minutes, transfer your pan to the grill in order for the frittata to cook on top. Leave under the grill for 10 minutes. Take out and skewer through the center to check that it’s not overly gooey in the middle. Slice and serve!