Autumn is here and I'm ready for some home cookin'.
I'm ready for warm and rustic meals.
I'm ready to make a frittata.
There is something so yummy about a frittata. Its morish smell, its ever changing versatility, its appealing appearance and most importantly its undeniable ability to please every time!
Skulking around the kitchen I found a basket of fresh eggs, left over baked salmon and with a garden full of fresh herbs my first thought was "We're having frittata for dinner!".
Ingredients:
12 Large Eggs
50ml Milk
2 Peppers-red/green/yellow/orange
1 Large Tin of Corn
1 Red Onion
1 Large Spanish Onion
Large Handful Fresh Chives
Large Handful Fresh Parley
1 Medium Tomato, sliced
2 Baked Salmon Fillets
50g Grated Cheddar Cheese
Plenty of Salt and Pepper
Method:
Preheat oven to 200 degrees celcius.
1. Slice the onion and peppers and place in a large bowl.
2. Drain the corn and add to the bowl.
3. Drizzle with a little olive oil,season generously and with your hands mix thoroughly.
4. Roughly chop the herbs and set aside.
5.Crack all 12 eggs into another bowl, add the milk, chopped herbs, cheese and season.
6. Line a 30cm x 12cm dish with greaseproof paper.
7. Transfer onions, pepper and corn to the dish.
8. Crumble over the salmon.
9. Whisk the eggs and pour over the salmon.
10. Top with the sliced tomato and cover with a layer of tin foil.
11. Bake for 30 minutes covered. After 30 minutes remove foil and bake for a further 20 minutes or until the centre is set.
12. Serve with a simple green salad and brown bread.
