…and I make a frittata.
Seriously, the weather is getting beyond a joke. We might have had the driest two winters on record, and we might be in the middle of a drought with hosepipe bans and all the rest of it, but you wouldn’t have thought it judging by this week’s weather! I couldn’t believe the sky on my way home this evening…
The photo doesn’t even do it justice…the bit of sky below the clouds was green. Just after I got to the station, there was a massive hail-and-thunder storm!
There’s only one thing to do on a day like this, and that’s to get home as quickly as possible, pour yourself a glass of wine, and make something nice to eat. I’ve been rather busy this week so I’ve still got quite a lot of veg box veg in the fridge that needs using before Tuesday, so I decided to make a frittata, which I baked in the oven. I totally made the recipe up, but it went something like this…
Baked vegetable frittata
1 small onion, sliced
1 small potato, cut into dice
Six or so cherry tomatoes, halved
1 small chunk of frozen leaf spinach (you know, if you buy the bags it comes in those chunks…), thawed and patted dry
150ml almond milk (or regular milk)
Salt and pepper to taste
1. Preheat the oven to 200C and spray a small baking dish with oil.
2. Microwave the potato chunks with a little water for about a minute and a half, until softening. Add to the baking dish along with the onion, and roast in the oven for about 15 minutes until just starting to brown.
3. Add the cherry tomatoes to the dish and roast for another 10 minutes.
4. Beat the eggs and milk together in a bowl, then stir in the spinach and season.
5. Once the tomatoes have started to bubble, pour the egg mixture into the baking dish, return to the oven and bake for 20-25 minutes until just firm in the centre.
6. Allow to cool for 5 minutes before serving with salad (and I added a blob of mango chutney!)