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Healthy Green Vegetable Frittata

4th January 2019 by Louise
Green Vegetable Frittata
Healthy Green Vegetable Frittata

The festive season is firmly behind us, my sons have returned to their homes and I have been left with some, (not much) leftovers in my fridge.  I don’t know about you but I hate to throw any food away, I have to do something with the odds and ends in my fridge.  I catered for several cocktail parties in the run up to Christmas and whilst I tend not to over buy ingredients I did just that with goats’ cheese. Fortunately it’s the kind in plastic tubs and keeps for about a month or two.  Nevertheless there was an excess of spinach, broccoli and herbs to use so a healthy frittata sprung to mind.

I have my eggs delivered by a local company Challens Chicks, deliciously fresh ( a good test is a poached egg) and free range.  I bought my turkey from them this year too, also free range, delicious, heavenly succulent and delivered! No queueing at the local butcher, win win right?

It strikes me that this is a great weekend brunch dish or a work day lunch in a box or even dinner with a big salad and some fresh bread.  Frittata is hugely adaptable dish, the combinations are endless and what a great way to use up leftovers.  Eggs are always in my fridge and a healthy meal can always be made with them.

Green Vegetable Frittata
Print Recipe

Healthy Green Vegetable Frittata

Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast/Lunch/Dinner
Servings: 6 portions

Ingredients

  • 7 large Free Range Eggs
  • 75 ml milk or dairy free alternative
  • 230 g bag fresh Spinach
  • A handful of chopped kale
  • 250 g Tenderstem Broccoli roughly chopped
  • 100 g Goats’ cheese I used the creamy variety in a tub but chèvre log would be great too.
  • 1 small onion sliced
  • 1 clove garlic crushed
  • A handful of Dill chop 3/4
  • A handful of parsley chopped
  • salt & pepper
  • Olive oil
  • 28 cm Frying pan

Instructions

  • Saute the onion and garlic in olive oil until translucent.  Blanch the broccoli for 1-2 minutes, drain then do the same with the kale. Steam the spinach. Squeeze out any excess water from the spinach and kale.
  • Finely chop the spinach and kale.  Crack the eggs into a bowl and whisk with a fork to combine the yolk and white, whisk in the milk, season lightly with S & P. 
  • Add the cooled green vegetables and chopped dill to the egg mixture.  Pour into the hot frying pan.  Now dollop the goats cheese on the top.  Cook on medium heat un-disturbed for approximately 10 minutes.  You will probably need to pop it under a hot grill for 5 minutes just to set the top of the frittata.
  • Top with more dill, serve with a salad. Perfect for breakfast, lunch or dinner. 

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Category: Autumn, Brunch, Dinner, Gluten-Free, Healthy, Lunch, Main, Snacks, Spring, Summer, VegetarianTag: Broccoli, eggs, Goats cheese, Spinach
Previous Post:GLÖGGSwedish Glögg (mulled wine)
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SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
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#workshops #learnsomethingnew #pepparkakor #oxfordshire
Interesting feedback on your preference between Re Interesting feedback on your preference between Reels and stills on stories! It appears most of you favour stills. This post was initially going to be a video, well I’ve struck half way between the two😅 (video now on Stories, saved in highlights).

We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
Been a while since I shared one of my celebration Been a while since I shared one of my celebration cakes! For those who've followed me for a while will know chocolate isn't my top pick, however I adore designing chocolate cakes. 

This one taught me not to recommend it as a birthday cake... Picture it with candles and delicate chocolate curls - chocolate snowflakes, if you will! 😳
Guinea Fowl Meatballs with Barley & Mushroom Risot Guinea Fowl Meatballs with Barley & Mushroom Risotto

Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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