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…….
HELLO
SAILOR!
 |
| 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;
Cheap
Quick
Easy
Gone
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..."
