@Nuttyaboutnutella yes, homemade - I have a couple of bushes and the blackcurrant coulis is saved from summer to cheer up the cold days.
It’s coulis because I’m lazy, I can’t be bothered picking the tiny stalks from the blackcurrants. So I pick out the big stems and most of the leaves, give them a rinse then put them in a large saucepan with a good slug of water.
Then bring to boil, turn right down immediately and allow to simmer. When the berries have burst, add some sugar. I don’t add much as I like it tart. Continue to simmer until it thickens a bit (I do this by eye so no timings, I’m afraid), allow to cool then press through a wire sieve. Work the pulp hard until it’s almost dry to get as much out as you can.
If you buy cleaned blackcurrants, with no stems, you wouldn’t need to bother with the sieve stage.
The frittata is very easy and you can use any combination of veg, we use smoked mackerel sometimes and salmon is good too.
Eight eggs for a large frying pan seems about right. Finely chop or slice an onion, slice a clove of garlic, sauté till soft in olive oil. If using leek, cut in half lengthwise then finely slice, add to pan and soften. Beat eggs well, season, crumble feta into egg mix. And herbs if you have some. A bit of mint or dill. Pour egg mixture onto veg, stir through to evenly distribute veg and feta, allow to cook on medium heat.
Heat your grill, when frittata nearly set (still a bit liquid on top) finish off under the grill. It’ll go lovely and golden and puffy.
@RockyisMYRhino that picture is giving me food prep and freezer organisation goals! I am seriously impressed!