Last week on my Instagram I posted a list of my pantry staples – you can see everything I posted on my IG highlights but as a recap, here are some of my go-to pantry staples:
Pasta & rice
Flour (in moderation)
Onions & garlic
I want to remind you all that we should avoid stock piling but, to ensure we are staying at home as much as possible, it would be good to do a proper weekly shop whilst keeping in consideration the elderly and vulnerable who cannot get to the shops easily, all the keyworkers and most importantly the NHS staff (special shoutout to my incredible friends working on the frontline – you’re all superstars!), who are working around the clock to save as many lives as possible. So again, buy what you need and don’t stock pile!
This week’s meat-free Monday has more of an optional meat addition which can obviously be removed. I made this frittata what feels like a lifetime ago when I was still in Italy. I essentially looked at what I had in the fridge and threw it all together with some eggs. This is what I want you guys to do. Not everyone will have all these ingredients to hand – Speck and Asiago will certainly be rare in the UK. But learn to switch things up! No Asiago cheese? Use grated parmesan, or cheddar or even some feta! No speck? Use pancetta, or bacon or leave it out completely! Got fresh spinach? Throw it in there! Only have a white onion? Sure use that instead! The beauty of this frittata is it’s so versatile! My favourite alternatives for a frittata as and when I can buy them:
Carrots (I love the crunch!)
The list goes on!
The key to making this frittata is to cook all the veggies first, a little slowly so they don’t burn, you want them to soften but still have some bite. With the eggs, you want to be using 2 per person and by keeping the lid on the pan, it allows the steam to help cook the top of the eggs. Not keen on flipping the frittata? Then if you’re using a cast-iron or an oven-proof pan, you can also stick the frittata under the grill for a few minutes to cook the top – just keep an eye on it!
I love having a frittata for lunch with a side salad, but you can also make these ahead of time for breakfast as they keep well in an airtight container in the fridge. You can enjoy the frittata cold or reheat it in the microwave. So go and take a look in your fridge right now and see what you can conjure up without going to the shops! Remember – stay home and keep those hands washed!
Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Ingredients 4 Large free-range eggs 1/2 Red pepper, sliced 1/2 Red onion, thinly sliced 1/2 Courgette, halved & sliced 1 Garlic clove, thinly chopped 80g Asiago cheese, cubed 3 Slices Speck, torn up (optional) Small handful fresh parsley, chopped 1 Tbsp Olive oil Salt Pepper
Heat olive oil in a medium saucepan on a medium-low heat. Add the red onion, garlic, red pepper and courgette and sauté for 5 minutes, stirring occasionally. Season with a little salt and pepper.
Meanwhile, crack the eggs into a bowl and beat until combined. Set aside.
Once the veggies have cooked down a little, add in the speck if using and some parsley and leave for another minute. Spread everything out so the pan is evenly covered, pour in the eggs and swirl the pan to make sure everything is coated.
Drop in the cubed Asiago evenly around the pan, then place the lid on and allow to cook slowly for around 5 minutes. Use a spatula to gently ease the frittata away from the edges.
Taking a plate the same size as the frittata, carefully flip the pan so the frittata falls into the plate. Then slide the frittata back into the frying pan allow to cook for another minute.
Slide the frittata back onto the plate, sprinkle parsley on the top and serve!