I make this veggie frittata all the time, in one variation or another.
This one has a layer of sliced potato on the bottom, so it’s more filling. 🙂
Ingredients below are for a one person serving in a ceramic oven dish ( I got mine from Poundland). You can double up this recipe for 2 or quadruple it for 4 if you like. 🙂
dash of milk
salt & pepper to taste
1 medium mushroom
half a potato thinly sliced
Half a red bell pepper
half a medium red onion
sprinkle of mild grated cheese
half a tomato sliced
smoked paprika (literally my favourite spice after garlic)
Preheat the oven to 180 degrees ( fan assisted).
Add the thinly sliced potato to an ovenproof dish and put in the oven for 10 minutes.
Fry off the onion,mushrooms & bell pepper until soft
Take the potato out and transfer the veg to the dish.
Whisk the egg, milk, salt & pepper, paprika and grated cheese and pour over the veg
Lay the sliced tomato on top
sprinkle some more paprika and a little cheese on top
Put in the oven and cook for 25 minutes
TIP: I find that cooking the frittata covered with foil for about 15 minutes stops it from burning on top while the middle cooks, then take the foil off for the last 10 minutes.
Also, deep filled frittatas can sometimes be softer in the middle, so make sure you test it by putting a knife into the middle and seeing if it comes out clear (just like a cake). Just cook it a little longer if it’s not ready.
You can add meat to these too like cooked chicken or bacon, and you can have them at any time of day. I think they’d be lovely on a morning if you have the time. You could always make it the night before and reheat it too!
I’d love to know what variations you make with your frittata because I like to change my recipes up all the time. 🙂
Ooooooo I wish I could take myself back to when I made this and eat it all over again! 🙂
This is the Hairy Dieters Fish Curry from their Fast Food book and I have to say it was mouthwatering!
The ingredients and recipe is below:
The only thing I did differently is I used veg stock instead of fish (personal preference, plus I didn’t have any fish stock).
The way I like to make recipes is to try to make them as near as possible, even if I don’t have all the ingredients. Most of the time I won’t go out with a new recipe in mind and spend a load of money on things when I have a cupboard full of ingredients I can substitute in.
Guaranteed this doesn’t always work BUT mostly it does. 😀
Let me know if you try this recipe and how it goes!
TIP: When you add the fish, DO NOT STIR THE CURRY, as the fish will just break up and turn to mush, you want big meaty fish pieces so lightly place the fish in and try to spoon the sauce around & over it.
Also Tamarind paste is really easy to find; I got mine from Asda. think it was only £1. BARGAIN! 🙂
One thing I disagree with though is, the recipe says it serves 4, but I would say it’s more like 6 because the portions really are massive,especially if you’re serving the lasagne with something else, rather than just in a bowl on its own.
But I’d definitely make this again because it’s just so easy, and I love EASY recipes.
NB: Before you delve in and start making, I will say that the burgers always taste better if you prepare the burger mince a few hours/the night before. It also helps them hold together better.
500g lean beef mince 5 % or 12% if you want juicier burgers (sometimes ya just need a bit of fat!)
half an onion chopped finely
either 2 garlic cloves or a teaspoon of garlic paste
salt and lots of pepper to taste
1 egg to bind
1 teaspoon smoked paprika
just less than half teaspoon chilli powder
sesame seed topped burger buns
lettuce, sliced onion, sliced tomato
Mayo/Tomato Ketchup/your choice of sauce
Put your beef mince into a mixing bowl and add the chopped onion and all the spices.
Mix together with the back of a wooden spoon (or if you’re fancy, with a blender…my shitty blender doesn’t mix it properly)
Add the egg and mix in more.
Cut out 6 sheets of greaseproof paper into squares about 14cm in diameter.
Portion out the mince into 6 balls and lay each one flat on a piece of the cut out greaseproof paper, slowly pat it out to flatten the burger out.
Put the burgers into the bowl to store for when you’re ready to use (I promise it makes such a difference making these ahead, because now you can prep your salad and even make some healthy wedges to go with your burgers!)
Get your burger buns and add light spread, then lettuce.
Pre-heat a frying pan on a medium heat with a few sprays of Frylight. Add your burgers (however many you can fit in) and pat them down more in the pan to flatten them even more. After 3/4 few minutes, flip the burgers the other way and cook for a few more minutes.
Add your cheese slices to the burgers and leave for a minute or so (If you have a pan lid big enough, cover your burgers with this, It helps the cheese to melt faster and it goes all bubbly and lovely).
Take the burgers off the heat and lay on top of the lettuce.
Add a thin slice of onion and a slice of tomato, squirt your sauce of choice (mine is always garlic mayo and a bit of chilli), then pop your bun lid on and you’re done!
It might seem like a lot of steps but most of it is putting the burger together and making the mince.
My husband absolutely loves these burgers because they taste amazing and you don’t get the guilt of a takeaway, or even a frozen burger, because there’s not half as much fat or salt in them.
Plus when you’ve made these enough times,it’l be like autopilot as they’re pretty simple to make. I like to have mine with either home made wedges, or a bit of side salad. 🙂