April 22, 2013

Oven Slaving with Mrs. Woog – I Heart-A Frittata

Mr. Woog can be described as many things. A gardener. A worrier. A surfer and a wannabe Moto-cross champion. He is also an impressive eater.

He comes from a family of impressive eaters. It is not unknown for Mr. Woog to nuke up leftover “whatever” and eat it from the Tupperware container. Standing over the sink.

So from time to time, I like to surprise him with a thoughtful gesture. Like cooking. 

Today we are turning vegetarian!

Vegetable and Smoked Cheddar Frittata.

I chose this recipe as it is a great meal when accompanied by a green salad and also is a great leftover choice for Mr. Woog’s sink hovering.

You will need the following:

           2 medium Red Washed Potatoes, thickly sliced 
            1 cup small Broccoli Florets
            1 1/2 tbsp. Olive Oil
            1 Shallot, roughly chopped
            100 g Cup Mushrooms, quartered
            12 large Free-range Eggs
            1/2 tsp. Extra Hot Tabasco Sauce
            85 g Smoked Cheddar Cheese (or Cheddar Cheese), grated
            1 Spring Onion, thinly sliced

Now, after 39 years, I have worked out the difference between a Shallot and a Spring Onion, because to tell you the truth, up until now I thought that they were the same thing. Here is a handy guide to help you….

Ok, so we have that sorted. Let us begin.

Put a pan on the boil (with water in it) and slice up 2 large potatoes. Use red ones so you do not need to peel them. Ages ago, I advised you to purchase a mandolin for the Oven Slaving series. If you haven’t got it yet, you can borrow mine.

Bung them into the boiling water for two minutes to soften them. At this point, remember to turn the oven onto 180 degrees or 160 if you have a fan forced oven.

Take the potatoes out. I used a slotted spoon. Then prepare in the broccoli in the manner that King Henry VIII did to his poor wives. Brutally.

Chuck these in the boiling water for a minute or two. Drain.

Now dig around and find a pan that can go from straight the stovetop and into the oven. Heat a little olive oil and add the potatoes, flipping them over after 2 minutes. Add all the other veggies (except the Spring Onions!) and give the lot a good stir.

Cook it off for a while…. Bit of salt and pepper here…

As usual, Chuy will wander in while I am oven-slaving to see if there is anything to eat. Sense a theme in our family?

evil eyes.... not a vegetarian.

I offered him a mushroom and he game me the feline equivalent of the one finger salute. Which is a tail switch and a storm out.

But back to the frittata.

While your veggies are finished off, channel Michael Jackson and BEAT IT!

Season your eggs with salt and pepper and a splash of Tabasco.

Pour your mix over your veggies. Use a spoon and make sure all the veggies are not sticking out. Sprinkle with spring onion and grated smoked cheddar. The grated smoked cheddar needs to get a knighthood. It is the hero here!

Unknowingly outing myself as a BBQ Shape fan here..

Let it sit there on the heat for a bit while you congratulate yourself on this dish. Place her in the oven for 15 minutes and then…….


A professional would have wiped that plate. Am not a professional, clearly.

Now it is here that I confess. I really do not like eggs but I did partake in the demolishment of this particular frittata. I am blaming the SMOKED CHEDDAR and CRISPY SPRING ONIONS.

The next day, the remainder of the frittata was gone, stolen away in a plastic container for Mr. Woog’s Lunch.

In conclusion I Heart-a Frittata was;

Let me know if you have a crack at it!
Would you use any other ingredients?
Can we talk about smoked cheddar for a moment?

This post was sponsored by the Coles Feed Your Family campaign.
For more cheap, quick, easy and gone recipes please click Curtis Stone.
He came up with them!

"yeah I did..."

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