WASTE NOT....

                         

Have you ever had one of those days when you're already two hours behind before you even get up, and spend the rest of the day playing catch up? I didn't intend posting this recipe today because there have been a few frittata recipes floating about in the ether recently, my favourite being Ari at Baking and Books contribution to A Taste of Yellow. I don't  know what the blog etiquette is on posting similar recipes, but with so many wonderful blogs out there I guess it's sometimes inevitable. As my day of tearing around like a lunatic, and spilling just about every liquid I set my hand to, culminated in me sending the pot of rice, to go with my little one's favourite curry, crashing to the floor, I sat whimpering pathetically in my naan bread. Murphy's law had at least allowed me to give the little one her plate first so she was unfazed by my hunger and lack of recipe to post. Frittata it is then.

This is barely a recipe as I don't usually take note of what quantities I use, but it does fit in nicely with the thrifty phase I'm going through. Not that it should be a phase of course, the amount of food that gets left to spoil in the back of the cupboard or fridge is criminal. I read a survey recently that said that 3.3 million tonnes of edible waste gets thrown in the bin in the UK every year. I don't know if a similar survey has been carried out here in Ireland but I imagine that, per head, we're not that far behind.

Being able to make two simple meals, two days in a row, from the same basic ingredients without boring a six year old is a mini-achievement, so I make this the day after cooking Pasta with Feta and Rocket to use up the more perishable ingredients, that she likes to eat them is an added bonus. I add peas and a few baby potatoes to the frittata and serve it with some shredded Little Gem lettuce dressed simply with olive oil and balsamic vinegar. If I secretly stash a wedge of it away for a quiet lunch for myself the next day thats okay, it would be a shame to let it go to waste.

FETA, ROCKET AND PEA FRITTATA

• 8 eggs
• 100g feta cheese
• 1 small onion, or a few spring onions
• 1 medium potato or about 6 baby ones, cooked and cubed
• couple of handfuls of rocket (also known as arugula or rucola), chopped
• 100g fresh or frozen peas, I usually use frozen and toss them on undefrosted
• salt & pepper
• butter or olive oil for frying
• splash of cream, optional

1. If you have not already cooked the potatoes do so now. Preheat the grill to medium. Fry the onion gently in butter or oil in a 10-12 inch frying pan until softened and translucent. Whisk the eggs in a large bowl with a little cream, if using, and season. Be a little mean with your seasoning as the feta is salty and the rocket is peppery. Add the cooked potato, chopped rocket and the cooked onion, mix together briefly and pour back into the (unwashed) pan. Crumble over the feta and cook over a medium heat until beginning to set and colour on the bottom. While still uncooked on top sprinkle over the peas and leave to cook for another few minutes.
2. Place under the pre-heated grill until the edges are puffed up and the frittata is golden on top. I like mine to be softly set in the middle so I keep a close eye on it under the grill. Leave to cool down for about 10 minutes before serving with a simply dressed green salad and some crusty bread if you like.

Serves 4, but you might not have any leftovers for yourself!

Comments

[peabody]

What is rocket?

[Laura]

Hi Peabody, I think you would call it arugula. Other names are roquette (the French spelling) and rucola (Italian). Hope that helps. I've added these names into the recipe. Sometimes I forget that some foods in the US have different names. When I get Gourmet magazine I wish I had some kind of foodie dictionary!

[gilly]

Oh, sounds lovely, Laura! I know just what you mean about trying to play catch up all day long... somedays it works, and some days... not so much... :)

[Elle]

A lovely addition to the event. The sweetness of the peas, with the saltiness of the feta, plus spring onions for zest, potatoes for substance and eggs for yellow. Perfect.