Morning all! Scales on way downwards again, small drop but it's going the right way, hopefully tonight's evening out won't trash what's been a good week so far - no vino, walkies and 800 a day.
Hi cake - frittatas are popular chez- H3l3na, I mix & muddle whatever's in the fridge, usually with leftovers, normally a frittata includes cold spuddies but MM's uses chickpeas, whatever you bung in, the principles will still apply
For 2
2 X red peppers
Drizzle of olive oil
3 X spring onions chopped
2 garlic cloves chopped
1/2 X 400g tin chickpeas, drained & rinsed
1 X tsp smoked paprika
100g baby spinach leaves
4 X large eggs, beaten
Salt & pepper to taste
Now here's where I go off piste, the recipe wants you to halve/quarter & seed the peppers, brush with the oil & roast, skin side up on a baking sheet under the grill on high until the skin blackens & blisters. Then you put them into a 'heatproof bag' & seal. Leave to cool, then peel off the charred skin.
Yes, this works & is an old established method for peeling peppers. Now, just how busy are you....?
I either forego this & use a well drained (& patted dry) jar of pre-roasted red peppers, or use fresh ones which I chop into chunks & fry along with the onions.
The recipe then goes on:
Heat oil over a medium heat, sauté onions & garlic until soft, add the peppers along with chickpeas & paprika. Sauté for c5mins.
Add spinach stir until it wilts, add eggs & seasoning, stir gently to incorporate them into the mixture, allow to set over a medium heat c 2mins.
Pop under a high grill to set the top of the frittata until it becomes golden & fluffy. My grill is so crap I use a blow-torch, honest.....
Seriously though, this recipe really can be adapted to suit whatever your children like and whatever's in the fridge, I use left-over broccoli & French beans, and often top with a small amount of Parmesan or cheese before it goes under the grill.
Good luck!