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:
- 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
- Oil for greasing
- Pre-heat the oven to 180C / Gas No 4.
- Lightly grease a 21cm foil dish with oil.
- Snip or cut up the spring onions and put them in a bowl with the peas.
- Coarsely grate the courgettes, one half at a time, then add it to the bowl.
- Cut the ham or bacon into pieces with scissors and add to the vegetables.
- Crack the eggs into a separate bowl and whisk the eggs until the yolks are mixed with the white. Season with salt and pepper.
- Spread the vegetables and ham evenly over the base of the dish and sprinkle over the cheese.
- 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.
- Serve hot or cold with salad and crusty bread.