Tag Archives: eggs

Smoked Salmon & Pea Frittata

Smoked Salmon & Pea Frittata

As I have said before frittatas are one of my go-to dishes, but this is one that I find a reason to make rather than something that I make at short notice – it has got a wonderful chunkiness from the salmon and peas that makes it substantial and filling. Simply serve with a
salad of tossed leaves and crusty bread for a complete meal.

The pan I use for making frittatas is cast iron with a 17 cm base and sides which slop out to 25 cm – some cooks recommend using a non-stick pan, however, I find that as long as my cast iron pan is well
seasoned I have no problems with sticking.

Frying Pan 004c

For how to season a cast iron pan refer to my post for making a
Simple Folded or French Omelette.

As the pan is going under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle cover with several layers of aluminium foil to protect.

Smoked Salmon & Pea Frittata

Serves 4

4 free-range eggs
300g hot smoked salmon trimmings, skin and bones removed, flesh flaked
1 cup frozen peas, defrosted
a handful fresh dill or green fennel, chopped
1 lemon, zest only
sea salt and freshly ground black pepper
olive oil
4 green onions, chopped
½ cup grated hard cheese of your choice – I used a local sheep cheese, but you could use Parmesan or pecorino

1              Break eggs into a bowl and whisk with a fork until evenly blended. Add salmon, peas, dill, lemon zest and a grind of salt and black pepper and mix gently to combine.

2              Preheat oven grill.

3              Place a splash of oil and green onions in frying pan over a
medium heat and cook, stirring, for a few minutes or until onions soften. Pour in egg mixture and spread out evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place
under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, do you have a particular pan you use for making frittatas?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Green onions:
Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Cheese: Origin Earth – Havelock North; Dill: The Chef’s Garden@Epicurean– Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon: Store Cupboard Ingredients: salt, black pepper

Other frittata recipes you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

 

Eggs with Spinach & Bacon

Eggs with Spinach & BaconThis is a great home alone dish – quick, easy and tasty – but, it can easily be scaled up to feed two or a crowd. For those who want to skip the meat, just omit the bacon or replace it with chopped sun-dried or semi-dried tomatoes and you have a satisfying meatless dish

Eggs with Spinach & Bacon

Serves 1

1 small onion, diced
1 rasher bacon, cut into strips
olive oil
1 small clove garlic, finely chopped
a couple handfuls of shredded spinach
1-2 free-range eggs
Smoked Chipotle Flake or freshly ground black pepper
bread of your choice, toasted (optional)

1              Place onion, bacon and a splash of oil in a frying over a
medium heat, cover and cook for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 20 seconds or until fragrant.

2              Add spinach, cover and cook for 4-5 minutes or until spinach wilts. Make 1 or 2 wells in the spinach mixture and break an egg into each well. Cover and cook for 3-5 minutes or until eggs are cooked to your liking. Sprinkle with chipotle flake or black pepper and serve immediately with toast, if desired.

So tell me, what do you cook when you are home alone?

Where did the ingredients for this dish come from:
Onion, garlic, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil, ginger, stock, canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Brussels Sprouts & Bacon Hash with Eggs

Brussels Sprouts & Bacon Hash with Eggs

Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.

Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.

In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.

Brussels Sprouts & Bacon Hash with Eggs

I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.

Serves 2-4 as a light meal

2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
olive oil
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper

1              Place leeks, bacon and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften and bacon starts to cook.

2              Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.

3              Meanwhile, poach or fry eggs to your liking.

4              To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.

Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Spicy Harissa Eggs

Spicy Harissa Eggs

Scrambled eggs are probably my favourite way to serve eggs, they are also very easy to dress up by adding different ingredients – see other ideas at the end of the post.

Spicy Harissa Eggs

A great breakfast, brunch or light meal – I think if serving for breakfast or brunch this is enough for two, but if serving as a lunch or evening meal then you will probably want to eat the lot yourself!

Serves 1-2

butter
1 small onion, diced
¼ cup canned diced tomatoes
½ tsp harissa paste or to taste
2 eggs, lightly beaten
¼ cup crumbled feta
1 tbsp chopped fresh coriander

1              Place a knob of butter and onion in a small frying pan over a medium heat and cook, stirring occasionally, for 4-5 minutes or until soft and translucent.

2              Add tomatoes and harissa paste and cook, stirring, for 3-4 minutes or until mixture reduces and thickens.

3              Reduce heat, pour in eggs and cook, stirring gently, to
scramble. When eggs are about half cooked, add feta and coriander and cook, until scrambled to your liking.

Serving suggestion: Serve on toasted sourdough or flat bread.

So tell me, what is your favourite way of cooking eggs?

Where did the ingredients for this dish come from:
Eggs: Verry Eggs – Napier; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Harissa: Orcona Chilis ‘n’ Peppers – Hastings; Onion: Krismaw Gardens – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter; canned tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other scrambled egg recipes you might like to try:

Greek-style Scrambled Eggs

Greek-style Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Chorizo Scramble

Chorizo Scramble

 

Harissa Aioli

Harissa Aioli

I love homemade mayonnaise – the base to aioli – but even the food
processor method is sometimes just a little bit too much work. So, when I saw this method on Serious Eats using the immersion or hand blender, I thought if this works it is going to become a new favourite (and it is). I tried it and loved it. I can’t believe that I haven’t come across it before – oh well, that is one of things that I love about
cooking and blogging, there’s always something new to learn, whether it’s a new flavour combination or technique as here.

Serious Eats tells us that the reason this recipe works is ‘The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.’

Harissa Aioli

This creamy and spicy aioli is a delicious dip for wedges, grilled vegetables or crumbed or fried fish or mix it with canned tuna or cooked chicken for an interesting sandwich filling.

Obviously, other flavours can be added to the base or for a wonderful homemade mayo just use egg, lemon juice, oil and salt and pepper.

Makes about 1 cup

1 whole free-range egg
4 medium cloves garlic, minced
2 tsp fresh lemon juice
½ cup light flavoured vegetable oil – I use rice bran oil
½ cup extra-virgin olive oil
sea salt and black pepper
harissa paste

1              Place egg, garlic and lemon juice in an immersion (hand) blender jug. Pour in vegetable oil and let settle for at least 15
seconds. Place blender head in the bottom of the jug and switch it on – as aioli forms, slowly tilt and lift the head of the blender until all oil is emulsified.

2              With blender still running slowly drizzle in olive oil and
continue blending until a thick mayonnaise has formed. Season to taste with a good grind of salt and black pepper. Stir in harissa to taste.

So tell me, do you make mayonnaise?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Harissa: Orcona Chilis ‘n’
Peppers
– Hastings; Egg: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

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Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & FishBread soups and salads have long been popular dishes in peasant cultures as they are a great way to make use of day-old or older bread and turn it into a delicious nourishing meals.

Italian Pappa al Pomodoro (Tomato and Bread Soup), Tuscan Ribollita (a soup of cavolo nero, beans, bread and other vegetables) and
Spanish Sopa de Ajo (Bread and Garlic Soup) are just some examples of well-known bread soups.

A few days ago over on Kevin is Cooking I saw his recipe for
Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp and just loved the look and the flavours in this dish. Now, where I live all the shrimp or prawns are frozen and reasonably
uninteresting in terms of flavour and taste, so I knew I wasn’t going to use them, but thought fish would make a good alternative.

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Kevin said about this dish “Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?” And he is so right – I actually almost court myself out with how quick this was to make!

What I love about Kevin’s recipe is the crispy bread with retains some crunch when add just before serving.

Serves 4-6

1 large bunch roughly chopped cilantro leaves and stems
6 cloves garlic
1 serrano chilli, seeded, and chopped (optional), or to taste
sea salt and freshly ground black pepper
½ cup olive oil
6 slices day old sourdough bread
6 cups chicken stock
4 eggs
500g firm white fish fillets, cut into largish pieces

1              Preheat oven to 180°C. Place coriander, garlic and chilli with a good grind of salt and black pepper in a food processor with a good splash of oil. Pulse to roughly chop. Add remaining oil and purée to a smooth paste. Place ½ cup of paste in a bowl and set aside.

2              Cut bread into cubes, place on a baking tray and toast in oven until golden brown. Add to the bowl with the coriander paste and toss to coat. Set aside.

3              Place remaining paste in a large saucepan over medium heat and cook, stirring, for 3-5 minutes or until fragrant. Add stock and bring to a boil.

4              Place eggs in a bowl and whisk to combine. Reduce heat and slowly whisk eggs into stock. Add fish and cook until it flakes when tested with a fork. Remove pan from the heat, add toasted bread
cubes and mix to combine. Ladle into bowls and serve immediately.

So tell me, do you stale bread and if so how?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Bread: The Love ‘n Oven; Napier; Coriander: The Chef’s
Garden @ Epicurean
– Hastings; Chilli: Orcona Chilis ‘n’ Peppers – Hastings; Eggs: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Herbed Baked Ricotta

Herbed Baked RicottaI haven’t made baked ricotta for years, mainly because we don’t see smooth ricotta very often here in New Zealand – it is more usual to see the curd type. But when the boutique dairy company I work for produced a smooth ricotta I decided it was time to once again make this delectable dish and now I have been reminded just how good it is, I know it won’t be long before I am making it again.

Herbed Baked Ricotta

This works best when made with smooth ricotta and please make sure to use full-cream milk ricotta not the low-fat version. The full-fat ricotta I used was only 6% fat.

You could make this in one larger ramekin.

Makes two 1-cup ramekins

butter, for greasing
4 green onions, finely chopped
1 tbsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1 lemon, zest grated
2 free-range eggs
400 g smooth ricotta
1 cup grated hard cheese
salt and ground black pepper

1              Preheat the oven to 200°C. Grease two 1-cup ramekins
generously with butter

2              Place green onions, rosemary, thyme, lemon zest and eggs in a bowl and lightly whisk to combine. Transfer to a food processor, add ricotta, hard cheese and a good grind of salt and black pepper and pulse to combine. Spoon into prepared ramekins and bake for 25 minutes or until puffed and golden.

Serving suggestion: This baked ricotta can be eaten hot, warm or cold and is a delicious addition to an antipasto platter. It also makes a fabulous vegetarian first course – make in a larger ramekin and serve spoonfuls with a few mixed leaves on the side, alternatively cook in ½ cup ramekins. If using different sized dishes the cooking may need to be adjusted.

Where did the ingredients for this dish come from:
Cheeses: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Parsley, rosemary, thyme: The Chef’s Garden @ Epicurean – Hastings; Lemon, green onions: Krismaw Gardens – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Baked Eggplant & Capsicum Frittata

Baked Eggplant and Capsicum Frittata

Today marks 100 years since those courageous New Zealander’s and Australia’s landed at, what is now known as, Anzac Cove,
Gallipoli and we take time to remember those who have fought in various conflicts around the world. Wherever you are today if you have been part of our armed forces at some time or are currently one of these brave men or women our thoughts are with you and we thank you.

This recipe is very slightly adapted from a Martha Rose Shulman recipe which I found on the New York Times website, for which she writes.

She says it is a Tunisian recipe and I love the ingredients and
flavours and the fact that you can put in the oven and forget about for half an hour, then serve hot for dinner or let cool and take on a picnic or serve on a buffet table. Leftovers are, of course, fabulous for lunch

Baked Eggplant & Capsicum Frittata

Serves 4

1 large eggplant
olive oil
1 medium onion, finely chopped
1 medium red capsicum, diced
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
6 free-range eggs
½ cup grated hard cheese
¼ cup finely chopped flat-leaf parsley
1 tsp harissa paste, or to taste
sea salt and freshly ground black pepper

1              Preheat oven to 220°C. Line a baking tray with foil and brush with olive oil. Cut eggplant in half lengthwise. Score flesh in a cross-hatch being careful not cut through the skin. Place eggplant, cut side down on prepared tray and bake for 20-30 minutes or until tender. Transfer eggplant to a colander and allow to cool and drain for 10 minutes. Dice eggplant.

2              Reduce oven temperature to 180°C.

3              Meanwhile, place onion and capsicum and a splash of oil in a frying pan, cover and cook over a medium heat, stirring frequently, for 8-10 minutes or until vegetables soften. Add eggplant, tomatoes and garlic and cook, stirring, for 1 minute longer.

4              Place eggs in a bowl and whisk lightly to combine. Add
cheese, parsley and harissa and mix to combine. Add eggplant mixture and mix gently to combine. Season with a good grind of salt and black pepper. Grease a 20cm ovenproof frying pan with a little oil. Pour egg mixture into frying pan and bake for 30 minutes. Serve hot, warm or at room temperature with a salad of mixed leaves on the side.

Where did the ingredients for this dish come from:
Eggplant, capsicum, parsley: Epicurean Supplies – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Harissa: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese FrittataThis isn’t a big thick frittata, but as it is quite rich and I prefer it to be thinner, however, you can easily double the number of eggs to make a thicker frittata which would be more suited to hungry teenagers or men.

I love the combination of flavours in this dish – salty bacon, wilted spinach, the pop of the mustard seeds, just a touch of heat from the chilli and, of course, good cheese to bring it altogether.

Spinach, Bacon & Cheese Frittata_a

Spinach, Bacon & Cheese Frittata

This make ahead dish, is delicious eaten hot, warm or cold and is the
ultimate picnic food – transport it in the pan you have cooked it in, simply wrap in a clean tea towel.

If using more mature spinach, trim stems and roughly chop.

Serve with a side salad of mixed leaves and crusty bread.

Serves 2-4

olive oil
4 rashers bacon, cut into strips
1 small red onion, diced
1 Bird’s eye chilli, or to taste, seeded and finely chopped (optional)
2 tsp yellow mustard seeds
1 bunch baby spinach, leaves separated and trimmed`
4 free-range eggs, lightly beaten with a grind of sea salt and freshly ground black pepper
½ cup grated hard cheese

1              Preheat oven grill.

2              Heat a good splash of oil in an ovenproof 20cm heavy-based frying pan over a medium-high heat. Add bacon and cook, tossing
frequently, for 4-5 minutes or until crisp.

3              Add onion, cover and cook, stirring frequently, for 4-5 minutes or until onion is tender. Add chilli and mustard seeds and cook, tossing, for 1-2 minutes. Add spinach and cook, tossing
occasionally, until spinach is wilted.

4              Pour in egg mixture and cook, uncovered, for 5-7 minutes or until eggs are just set. Scatter with cheese, transfer to oven and grill for 3-4 minutes or until cheese melts and top starts to brown.

Where did the ingredients for this dish come from:
Eggs: Verry Best Eggs – Napier; Bacon: Holly Bacon – Hastings;
Onion: Krismaw Gardens – Hastings; Spinach: JJ Organics – Napier; Chilli: Orcona Chilis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
mustard seeds, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other frittata recipes you might like to try

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Chorizo & Grilled Capsicum Frittata

Chorizo & Grilled Capsicum Frittata