Another
frittata recipe for you! Since learning the untold secret of cooking frittatas
from none other than Gwyneth Paltrow’s cookbook ‘Notes from my Kitchen Table’,
I have been incited to cook them much more frequently than I usually would. The
frittata below consists of only a few simple ingredients, but it tasted superb. As I have often said and will continue to say, less is more. This frittata took
on the look and texture of a cheese soufflé and was gobbled up in mere minutes
(I am embarrassed to admit that there was only 2 of us eating and it should
really serve 4). I cannot stress enough how essential it is to only cook this
frittata/soufflé for 8 minutes in the oven. An extra few minutes will change
everything.
INGREDIENTS
- 7 eggs, preferably free range
- 3/4 skim milk
- 50g feta, crumbled
- 1 medium leek, white part only, finely chopped
- 1 large clove garlic, finely diced
- 1 tablespoon olive oil
- 3 tablespoons fresh chives, finely chopped
COOKING
1. Preheat the oven to 190 degrees celsius fan-forced.
2. Heat olive oil in a medium frying pan on low-medium heat and swirl to coat over surface. Add the leek and garlic and stir constantly for 3-4 minutes or until leek is soft and lightly browned.
3. Whisk the eggs and milk in a large jug or large bowl. Pour this mixture over the leek and garlic in the frying pan. Scatter the crumbled feta and chives on top. Cook for around 5 minutes or until the edges are just set (but the middle is still quite runny). Place the pan in the preheated oven for exactly 8 minutes; the frittata will be just set through and ready to eat.
Serves / 4
Preparation time / 10 minutes
Cooking time / 17-18 minutes
x E
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