lakes-brand-eggsIt’s that Friday feeling – and chance to take a taste test at Cranston’s

Easy peasy cheesy frittata is a recipe adapted for us from BBC Good Food by Judith Wilson, a local Mum who has taught Food Technoligy for many years and is now involved in after school cookery classes at Hunter Hall. Friday 7th saw Judith making up a lot of samples so customers in Cranston’s Penrith Food Hall could try frittata made with The Lakes Free Range Eggs. If you’d like a go at making it, here’s the recipe: Sampling the Frittata

 

Ingredients

  • 2 spring onions, ends trimmed off
  • 4 tablespoons of frozen peas, defrosted
  • 1 courgette, halved with the ends cut off
  • 2 slices of ham or 50g cooked bacon pieces
  • 100g feta cheese, crumbled or 100g cheddar cheese, grated
  • 4 Lakes Free Range Eggs
  • Season with salt and pepper
  • Judith Wilson delivers frittataOil for greasing

 

Method

  1. Pre-heat the oven to 180C / Gas No 4.
  2. Lightly grease a 21cm foil dish with oil.
  3. Snip or cut up the spring onions and put them in a bowl with the peas.
  4. Coarsely grate the courgettes, one half at a time, then add it to the bowl.
  5. Cut the ham or bacon into pieces with scissors and add to the vegetables.
  6. Crack the eggs into a separate bowl and whisk the eggs until the yolks are mixed with the white. Season with salt and pepper.
  7. Spread the vegetables and ham evenly over the base of the dish and sprinkle over the cheese.
  8. Finally pour over the eggs carefully, place on a baking tray and bake for approximately 20 -25 minutes or until golden brown and the egg is set.
  9. Serve hot or cold with salad and crusty bread.