Frittata! I love this dish! It is full of protein and lots of good stuff and can be eaten as a family meal or taken out in slices for lunch or picnics.
Although you can make it with usual hens eggs (free range are best), at the moment Goose Eggs are in season. If you have never tried a goose egg, I urge you to find a couple. They are not only huge, but they are packed full of fab nutrients and vitamins….. particularly vitamins A, D. E and the various Bs.
Goose egg season runs from about late February/March through to July in the UK. You might find them in farmers markets, farm shops selling local produce and I am told (although I have never seen them) that you might even occasionally spot one in Waitrose.
I am extra lucky though….. I may have mentioned before that Miss GF’s childminder has parents with a free range egg farm……. and that means not only do we get amazing hen eggs weekly, but we also have plenty of opportunity to get first dibs on the duck and goose eggs too.
This Frittata uses goose eggs…. two of them (and I added a couple of duck eggs for good measure, given the size of the pan). They are a bit of a pig to crack….. the shells are thick and tough (which interestingly means they stay fresh for longer) and it takes a bit of practice to get them open without the worktop looking like you have smashed a small plate….. but once in there, the first thing you notice is the massive yolk.
Goose eggs have a higher yolk to white ratio than hen eggs, which means they are perfect for a rich, yellow, nutritious Frittata.
You can stuff anything into a Frittata, which is effectively a bit of a cross between a baked omelette and a crustless quiche. Originating in Italy and cooked in a skillet, you can pep it up with anything from veg, meat and fish to pasta and potatoes. My favourite for contrast of flavours is to add a variety of vegetables, either lightly sautéed or roasted before adding the eggs.
With my recent acquisition of a spiralizer, I thought I would try adding some spiralized, roasted vegetables…… I was going to post these separately, but with everything that has been going on for me, I have decided to bundle the two recipes together for simplicity of posting. The roasted veg makes an amazing side dish in itself, especially with the addition of some home-roasted cashew nuts, which give extra crunch and interest. And if you have any left…… whip up a Frittata!
In a Frittata, they are amazing! The spiralizing and roasting processes seem to help enhance and enrich the flavours of the various veg used and make for little sweet taste explosions with every bite of the slightly cheesy egg-bake. Whether fresh and hot, or cold for lunch, this is a great filling meal all in one.
The size of the Frittata I made was enough to serve 6 good-sized portions, but you could make less if your pan isn’t as large.
It also tastes lovely with a drizzle of balsamic and oil based salad dressing.
I am sharing my Frittata with the following linkies :
Cook Once Eat Twice with Corina at Searching for Spice.
Simple & in Season with Feeding Boys.
The #FoodYearLinkup with Charlotte’s Lively Kitchen – celebrating National Vegetarian Week.
Meat Free Mondays with
Free From Fridays with the
Free From Farmhouse.
Recipe of the Week with A Mummy Too.
Goose Egg Frittata with Spiralized Roasted Veg (6 servings)
small sweet potato
2 medium fat carrots
2 large courgettes
good sprinkle of thyme (fresh or dried)
salt & pepper to season
large handful raw cashew nuts (roasted with a sprinkle of oil and seasoned with a little salt)
large handful of baby button mushrooms (cut in half and fried)
batch of spiralized roasted veg
2 goose eggs + 2 duck or hen eggs (or 7-8 large hens eggs) – beaten
salt and black pepper to season
couple of large handfuls of strong Cheddar cheese (optional)
a large handful freshly chopped parsley and/or basil.
- Roasted Vegetables : Heat the oven to 200 C/400 F/Gas 6.
- Spiralize the veg with a spiralizer to a medium thickness and transfer it all to a roasting dish.
- Drizzle the veg with a good splash of olive oil and season with the thyme and salt and pepper.
- Roast in the oven for about 50 minutes, stirring occasionally so that the veg is well-cooked and beginning to caramelise on the edges.
- Whilst the veg is cooking, take a large handful of raw cashew nuts and place them in a small oven-proof dish with a very small drizzle of olive oil and a little salt. Stir to coat thoroughly and place in the oven for about 10 minutes (stirring a couple of times during the roasting) until golden. Remove from the oven and place on kitchen towel to remove any excess oil. Set aside.
- When the veg is done, remove from the oven and transfer to a serving dish and sprinkle with some of the cashew nuts (reserve a few for the frittata). Eat as it is as a side vegetable dish or use the veg in Frittata.
- Frittata : Take a large skillet (completely oven proof – including handle), about 10 inches/26 cm in diameter. Spread a good layer of the spiralized roasted vegetables and cashew nuts in the bottom of the pan.
- Heat the oven to 200 C/400 F/Gas 6.
- Cut the mushrooms in half and in a separate small pan fry them lightly in a little olive oil until golden.
- Break all the eggs into a large bowl and season with salt and pepper.
- Beat to combine and until the eggs appear airy with bubbles. Set aside.
- Heat the the vegetables through in the skillet and once hot, scatter the mushrooms over the top evenly.
- Sprinkle over a couple of handfuls of cheese (more if you want it to be extra cheesy, less if not)
- Pour the egg over the skillet mixture, tilt the pan to spread evenly and then continue to heat the skillet on the hob (medium to high heat) for 3 to 4 minutes until you see the edges beginning to set.
- Transfer the whole skillet into the oven and bake for about 10 minutes until the Frittata is completely set.
- When cooked, remove from the oven with oven gloves (and please remember the handle is very hot for a while afterwards).
- Sprinkle with fresh parsley and/or basil, cut into pieces and serve hot, warm or cold.
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