food for thought

by michelle

three cheese frittata

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This makes a delightful one-pan meal.


Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the oil from the tomatoes. Fry the onion, garlic and chilli over medium heat until just wilting and then remove from the heat. Scatter a handful of breadcrumbs over them then distribute 15-20 sun-dried tomatoes evenly over the pan. Now scatter a handful of fresh chopped herbs (I used dill, sage and parsley) and cover everything with 1-2 cups of young spinach leaves. Lay chunks of fresh ricotta cheese over the spinach. In a blender or food processor combine 3-4 eggs with ½ a cup of cream cheese and ¼ of a cup of blue cheese then pour this mixture evenly over the contents of the pan. Scatter another handful of breadcrumbs and ½ a cup of walnuts (broken into pieces) over the top and drizzle with a little more oil. Return the pan to the heat until the egg is cooked on the bottom then place it under a medium grill until the egg is set and the walnuts browning.


Written by michelle picker

March 30, 2014 at 5:52 am

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