Frittata with Herbs: Easy Mid-week Recipe
Having a decent frittata recipe in your repertoire makes using up leftovers and cooking quick easy mid-week meals all the better. Frittatas require virtually no cooking skills and are the perfect vehicle for leftover meats, vegetables and cheese.
This deliciously fragrant recipe uses up the Thai basil and coriander from the sticky pork meal earlier in the week without feeling like you are eating a leftover dish. A while back I shared an article about food waste being exacerbated by people using ‘exotic’ ingredients that are thrown away because they only have a single use in a single recipe. Careful meal planning avoids this, using everything on your shopping list down to the very last.
The Thai basil works beautifully in this dish and makes a lovely light evening meal. Even better, it will keep for a further 3-4 days in the fridge so you can have it for lunch later in the week.
Prep time: 25 minutes
Serves: 4 or 2 with leftovers for lunch
CLICK HERE to see this recipe as part of a meal plan.
1/2 cup milk
2 small cloves garlic
4 stems broccolini – stalks and florets
Large handful Thai basil
5-10 coriander stalks
salt and pepper
olive oil for frying
Pre-heat oven to 180 degrees C.
In a saucepan full blanch spinach leaves and broccolini florets for 3 minutes. Drain and set aside.
Whisk together the milk and eggs until frothy and light. Season with salt and pepper.
In a heavy base frying pan heat a little olive oil over a low-medium heat. Lightly fry the finely chopped garlic and chopped broccolini stalks until fragrant. Add in the cooked spinach and broccolini florets alongside the finely chopped coriander stalks and roughly chopped Thai basil. Mix together with a little more olive oil before pouring over the seasoned eggs and milk.
Place in the oven and cook for 10-15 minutes or until the frittata has risen and has a gentle wobble in the middle.
Any leftover green vegetables.
A dark leaf salad with lemon vinaigrette.