Feast on a fabulous frittata
FOOD until the leek and fennel are soft and silky. Whisk the eggs with the cheese and remaining cream and pour into the frying pan over the vegetables. Cook over a medium heat for 5 minutes until the egg is just setting around the edges, then transfer to the oven and cook a further 15-20 minutes until the frittata is puffy and golden.
Serve sliced in wedges with a small green salad and your favourite tomato chutney. cook over a medium heat for 25-30 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom. In between stirring, half cover with the pot lid – I rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely.
After half an hour, add balsamic vinegar and sugar, remove lid completely and cook a further 10 minutes, stirring occasionally. If you like a little heat, throw the chilli flakes in now too.
Once you add the sugar, the onions will brown up more and caramelise – if your heat is a little low, you might want to increase it a bit now.
If the onions seem a little dry add an extra tablespoon of olive oil and stir through then season with salt and black pepper. Leave to cool then spoon into a sealable jar or container.
Mushroom, chicken & camembert frittata with caramelised onions
Serves 6-8 Preparation: 25 minutes Cooking: 30-35 minutes 1 tablespoon butter 2 tablespoons olive oil 350g mixed mushrooms, large ones sliced, smaller ones halved
250g cooked chicken, shredded
cup caramelised onions (use store bought or see recipe above) 8 eggs cup cream cup grated colby, gruyere or edam cheese 100g camembert, sliced Sea salt and freshly ground black pepper
2 tablespoons parsley leaves to garnish
Tomato chutney to serve
Preheat the oven to 180C. Melt the butter with the oil in a deep 25cm heavy-based frying pan that is suitable to go in the oven.
Add the mushrooms, season well with salt and pepper, and cook over a medium-high heat for 10 minutes. Add the shredded chicken and caramelised onions to the pan, and stir gently to combine. Whisk the eggs with the grated cheese and cream, and pour into the frying pan over the mushrooms, chicken and onion.
Cook over a medium heat for five minutes until the egg is just setting around the outside edges, lay the camembert slices on top, then transfer to the oven and cook for a further 20 minutes until the frittata is puffy and golden.
Serve garnished with parsley, sliced in wedges with a small green salad and your favourite tomato chutney. Recipes, food styling and photography by Sarah Tuck