Cooking (quite badly) time: Bhaji Frittata

I am on a bit of a health kick at the moment, with a mad amount of juicing and salads, and none of that Christmas chocolate I have waiting for me for an occasional treat. To be honest, I’m really enjoying it and isn’t that much of a change to how I ate before, although I have had to think about everything I eat a lot more. But now it is becoming second nature to grab the spinach rather than the biscuits and I am really trying to challenge myself to see how far I can go with this health kick. We even got almond milk.

Today, I bring you a recipe. I must reinstate I am really bad at cooking, and you probably shouldn’t follow anything I say, but this was a bit different and BY GOLLY I WANT TO SHOW IT OFF. So keep reading if you fancy a bhaji frittata…

Bhaji Frittata
It takes about 40 minutes and makes enough for about 5 – 6 people. Or tea and lunch for 3 like we did!

Ingredients:
– 2 onions, thinly sliced
– 1garlic clove, finely chopped
– 2 tsp mild curry powder
– 450g/1lb potatoes, coarsely grated and excess liquid squeezed out
– 6 medium eggs, beaten
– 100 g/4oz frozen pease

To serve:
– Mango chutney
– Mixed salad leaves
– Cherry tomatoes
– Brown rice

Method:
1. Heat oven to 200C/180C fan/gas 6.
2. Heat the oil in an ovenproof frying pan and fry the onion for about 10 minutes over a medium heat until golden.

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3. Whilst they are cooking, prepare your potatoes and garlic. Grating potatoes is a weird experience. Also start cooking your brown rice cause it takes agesss.

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4. Add the garlic and curry powder, and cook for 1-2 minutes.

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5. Next, add the grated potatoes and cook for 5-8 minutes, stirring occasionally. Make sure they soften and turn golden in patches.
6. Season your eggs, and prepare your salad. I am boring and just like mixed leaves with chopped up cherry tomatoes, but do whatever you fancy.

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7. Pour your eggs into the pan with the peas, and swirl it around to coat the potato mixture. Try not to get it everywhere (I did). Cook for 1 minute more.

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8. Transfer to the oven for 10 minutes until the eggs have set. Then get your mango chutney and brown rice ready, and set the table (I took a picture of it, so I just thought I would tell you to. You don’t have to. Eat it in the living room, or outside, or on the ceiling, but that might be a bit messy. Impressive though if you manage it).

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9. Get the frittata out, and EAT. Woo. We made it!

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So that is my little recipe. Okay, it was actually a recipe from a BBC goodfood cookbook, I can’t take credit. But the brown rice was totally my own idea. There is a future chef out of me yet.

Enjoy cooking!

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