I was going to post this caprese frittata yesterday, but I couldn’t be fucked on typing it all up after spending the day smacking my head against various walls at the result. We’re already looking at moving to Iceland, so I hope you’re ready for recipes of súrir hrútspungar (sour ram testicles) and delicious gellur (cod tongues). Anyway, busy day ahead, so let’s bang out a breakfast recipe. Due to our lack of hob we had to use a wee little camping hob which was an absolute comedy of errors, I can assure you.
Before I get to that though, remember: our Musclefood deal runs for another couple of days only – 10% off our already amazing value freezer box! It’s a delivered chilled box of wonder – with 24/26 big fat chicken breasts, 800g of extra lean beef chunks, 2kg of extra lean beef mince and lots and lots of bacon. It’s usually £50 – which is cheap when compared to what you’d pay in the shop – but we’ve knocked off 10% for ONE WEEK ONLY. This brings it down to £45 – the cheapest it has ever been. Remember you can choose the date of delivery and payment doesn’t come out until your chosen date, so you can order in advance. To order, just click this link, add to basket, add the code TCCFREEZER and choose standard delivery – £45! Easy! But this is for ONE WEEK ONLY.
I have to confess, I’m not a huge fan of anything omelette/frittata – I don’t like the way eggs squeak when they are cooked, but I saw this recipe online and thought it would be worth a go. It was delicious. Plus, my parents are now keeping chickens so every time I go over I’m gifted eighteen eggs, and well, our arms hurt from hurling them off our exes’ windows. I joke. We just shit in their flowerbeds. Right no time for words, recipe!
to make caprese frittata you will need:
- 8 eggs
- 250g cherry tomatoes, sliced
- 2 garlic cloves, minced (yes, using one of these...)
- handful of basil leaves
- 60ml skimmed milk (that equates to a tbsp of milk per person – syn it if you want to, but we didn’t!)
- 170g baby spinach
- 90g ball of reduced fat mozarella, sliced (HeA)
Remember, if you buy a basil plant from the supermarket, keep it in its pot and stand it in water, it’ll last all summer long. UNLIKE OUR ECONOMY AM I RIGHT OR AM I RIGHT.
to make caprese frittata you should:
- preheat the grill to medium-high
- heat a large oven-safe pan over a medium-high heat and add a little oil or Frylight – if you’ve got a decent pan, use it, if not, be a bit liberal with the spray oil
- add the garlic and cook until golden brown, texture like sun
- add the tomatoes and basil to the pan and continue cooking until the tomatoes become mushy and blistered
- meanwhile, whisk the eggs in a bowl with the milk and a pinch of salt and set aside
- when the tomatoes are ready, remove half from the pan and set aside on a plate
- pour the egg mixture into the pan and stir around the tomatoes to get it all mixed together
- reduce the heat to medium-low and add the spinach and lay on the mozzarella slices
- cook in the pan until the eggs are almost set – it’ll take about ten minutes, but don’t rush it
- remove the pan from the hob and place under the grill and cook until the top has browned and it has puffed up
- remove from the grill and spread the reserved tomatoes and basil mixture on the top
You can add any old shite into this – peppers, mushrooms, bacon, car engines, I don’t care. It tastes good with the trio of basil, mozzarella and tomato, though. This will freeze well and can be eaten cold the next day. If you’re looking for more breakfast ideas, click on the icon below.
I’m off to look into growing a beard and becoming a lumberjack in Canada. Hell, I’ve certainly got years of experience dealing with cut wood.