frittatta

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#MeatfreeMonday Asparagus, Pea and New Potato Frittata: Food for the Soul – Lucy Lord

Food for the Soul https://www.harpercollins.com.au/9780008421106/food-for-the-soul-over-80-delicious-recipes-to-help-you-fall-back-in-love-with-cooking/

Reclaim your time, your kitchen, and your tastebuds with over 80 delicious recipes to feed your soul!

Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.

Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.

Dig into this beautiful book and discover that happiness really is homemade.

With chapters including:
• It’s a Good Day to Have a Good Day: Breakfasts and Brunches
• Dips and Dressings: Your new staples
• Say No to Shit Salads
• Mains: Winning combinations for any appetite
• In-Betweens and Afters
• Get Baked: Sweet and Savoury recipes to rival any artisan
• Smoothies and Cocktails

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Serves 6

250g new potatoes, quartered

100g asparagus tips

150g frozen peas

1 tbsp olive oil

1 yellow onion, sliced

2 garlic cloves, finely chopped or grated

2 handfuls of spinach

8 eggs

80ml milk

80g Cheddar cheese, grated

Fresh herbs, such as parsley, mint or dill, to garnish

Salt

1. Preheat the oven to 200°C/180°C fan.

2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook

for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more

minute. Drain and set aside.

3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft,

then add the garlic and spinach and cook until the spinach has wilted.

4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan –

with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly

distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.

5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under

a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and

allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with

fresh herbs.

NOTE

• Keep in the fridge for up to 3 days.

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Frittata of Potato, Chorizo, Caramelised Onion & Black Olives – Happy Go Paleo – Irena Macri

Cover Happy Go Paleo

Extract from Happy Go Paleo by Irena Macri, photography by Brooke Holm, published by Viking on 23 September 2015, RRP $34.99

Frittata of Potato, Chorizo, Caramelized Onion & Black Olives

Frittata

Serves 4

Preparation time: 15 minutes Cooking time: 25 minutes

 

500 grams brushed white potatoes, peeled and halved

1 teaspoon coconut oil

200 grams mild chorizo,

sliced 1 large brown onion, quartered and sliced

4 tablespoons olive oil

2 cloves garlic, finely chopped

12 black, semi-dried olives or Spanish olives, pitted and chopped

6 eggs

sea salt

ground black pepper, chopped parsley, to serve

 

Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.

While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.

Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.

In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.

 

NUTRITION NOTES:

This dish is well balanced in most nutrients

but it’s particularly high in vitamin C, selenium and potassium.

Per serve: 570 calories, 30 grams carbohydrates, 41 grams fat, 4 grams fibre, 23 grams protein.

 

Tip: For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.