Friday, 5 June 2015

Strawberry Omelette and vegetable frittata

One of the grandchildren's favourite meal is a pile of oven cooked vegetables with bacon and smoked pork sausage. Bob loves it because he helps me prepare the vegetables, I love it because it creates little mess, and Fifi loves it because she is toying with becoming a vegetarian, but still likes the flavour that the meat gives.

So yesterday Bob and I washed and chopped carrots and potatoes. No quantities specified as it depends how many you are feeding and what proportion of each veg you want.No hard and fast rules about what you can or cannot use either. A few soft tomatoes, an aubergine or courgettes, we just add what we have.  We then chopped peppers a red and a white onion.

Heat the oven to 180 oC, spread the chopped vegetable onto an oven tray and then we put in some cauliflower, green beans and broccoli from the freezer. Season to taste, sprinkle with oil and put in the oven for approx half an hour. Remove and add chopped bacon and a chopped smoke pork sausage. Return to oven for approx 20 mins until cooked. Stir through a tin of sweetcorn and serve.





Now when ever I am making this I make twice as much as I need, then on day two I can turn it into a frittata. Simply whisk two eggs per person with a little salt and pepper to season and pour over the cooked vegetable. Place in oven at 160 oC until vegetables are heated and egg is cooked through. Five minutes before the end of cooking top with some grated cheese and allow this time to melt.



Again you can be frugal here as this is very nice cold the next day for a packed lunch or to take on a picnic.This means you are only using one lot of electricity for the cooking.  We have the main advantage of keeping chickens therefore we have eggs available at any time we need them.





Eggs are very very versatile and you can also use them in an omelette, most people when they think of an omelette recipe you usually think plain or savoury, but we quite like a fruit omelette. This makes for a nice high protein breakfast, or again packs nicely for a lunch box or picnic if you omit the fruit and add that in time for serving.






When I make it for me I caramelise slices of banana and strawberries in some brown sugar and then pour two whisked eggs across the top as I cannot eat raw fruit.  But it does not make for a very photogenic picture. So if I am making it for DH or photographs I make a normal omelette, with added sugar and then when it is cooked place strawberry and banana slices on one half and then fold in half and serve.



This is a collaborative post but all ideas are my own.

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