We had a really lovely day today, which is now threatening to turn to rain. One always takes advantage of sunshine here in the UK. We get so much rain that when the sun shines, everyone is out and about enjoying it.
We took advantage of it by having a cosy dinner a deux on the terrace (aka the paved part of the back garden la-de-dah!). Just a simple supper of a tasty frittata, some salad and hot buttered toast.
I love having a kind of breakfasty supper sometimes. Eggs fit the bill perfectly if you are wanting something quick and easy, that isn't going to heat up the kitchen or be a lot of faff to prepare.
Frittatas are kind of like crustless quiches . . . You just beat together your eggs, with some cream or milk. Add some cheese or other ingredients, and then cook them briefly in a hot skillet until they are golden brown on the bottom and almost set . . . then a brief burst under a hot grill . . . til they are golden brown on top, and "Bob's Your Uncle!!" Dinner is served.
You can just about put anything you want in them, as long as the flavours are ones that go together well. Today I chose to use fresh baby spinach (for colour) sauteed chorizo sausage (heat, flavour and colour) and fresh and milky ricotta cheese (perfect against the heat of the chorizo). You can add herbs, such as the sage I added in mine today . . . they also give a flavour boost and some added colour.
Season them well, according to taste and your ingredients and you are done. I happen to love using leftover roasted veg in my frittata's from time to time. Roasted root veg are excellent, expecially with a bit of strong cheddar, red onions and some summer savoury.
Another favourite is oven roasted Courgettes, peppers, cherry tomatoes and onions . . . with a bit of feta cheese . . . and some garlic and fresh oregano of course. Kind of like a Mediterranean frittata. The leftovers are really tasty too . . . in lunches, on picnics . . . or just as a savoury snack when you are feeling a bit peckish . . .
Something for the weekend??? Perhaps!
*Spinach, Chorizo and Ricotta Frittata*
The perfect supper for two on a hot summer's evening. Quick and delicious. Salad on the side, buttered toast. Heaven.
2 chorizo, sliced
1 TBS sage leaves, chopped
80g of baby spinach leaves, washed and dried (about 2 cups loose)
4 large free range eggs, lightly beaten
250ml of single pouring cream (1 cup)
fine sea salt and freshly ground black pepper
150g of fresh ricotta cheese (about 2/3 cup)
Heat a 9 inch nonstick skillet over medium high heat. Add the chorizo and sage and cook for several minutes, until the chorizo is golden and crisp. Add the spinach. Cook and toss it in the pan drippings until it is wilted. Whisk together the cream, eggs, salt and pepper. Pour into the pan. Place spoonfuls of ricotta around the pan. Reduce the heat to low and cook for about 3 minutes. While this is cooking heat the grill to high. Place the frittata beneath the grill and cook for several minutes, just until the frittata is set and golden. Serve with thick slices of hot buttered toast and a tossed salad if desired. Delicious!