Dinners, Lunches
Comments 4

Feta Frittata, Cucumber Cooler and Red Onion Relish

This skillfully alliterated recipe is my humble contribution to National Vegetarian Week. NVW is a prettyNVW-logo-350px exciting campaign from the Vegetarian Society, the deal is, you go vegetarian from the 19th-25th May and see if you can drag anyone along with you. Check out their What’s Happening page to see if there’s anything awesome happening near you (shout out to my fellow Brightonians, your non-vegetarian friends eat free at Food For Friends this week! – thank me later).  Anyway, click their logo if you want to jump over to their site.

This recipe is definitely a weekender. It’s chilled out, you can eat it lukewarm, and it looks great in the sunshine – let’s hope we have some of that. It’s also really easy to make it look like it was hard work, and if you’re a regular reader of Cate in the Kitchen, you will know that I’m all about the laziness, so trust in me when I say this is pretty easy to knock up. If you’re looking to entice your friends (or yourself) to even just a day of vegetarianism, this is what’ll swing it. The frittata has a delicious flavour in its own right, but get it on a fork with some minty cucumber and spicy red onions and you’ve got something special.

Serves 2

for the frittata
1 carrot, grated – please try and get organic, it makes a genuine difference to the taste, scout’s honour
6 spring onions, chopped finely
50g feta, cut in to cubes
100ml milk
2 eggs, beaten
handful chopped parsley

for the cucumber cooler
1 cucumber, diced or sliced
juice of half a lime
2 heaped tbsps 0% yoghurt
handful chopped mint

for the red onion relish
1 red onion, sliced
1 small chilli, chopped really finely
2 tsps dark brown sugar
2 tbsps water

  1. The first thing you want to do is get your frittata in the oven. Oil a baking dish that’s about as big as a box of Kleenex (sorry, I don’t have a tape measure) and preheat your oven to Gas 5 (conversions here).
  2. Put the carrot, feta and spring onions in the baking dish and roughly mix them up, just so they’re relatively evenly spaced, we’re not making soup don’t go overboard.
  3. Beat together the egg, milk and parsley and pour it in to the dish.
  4. Slide it on to the top shelf of the oven where it will need to stay for the next 35 to 40 minutes (check it after 25-30).
  5. Now get going with your sides. to make the cucumber cooler, just put all of the ingredients in to a bowl and stir until they become one. 

    cucumbersalad

  6. To make the relish, heat a drizzle of olive oil in a non-stick frying pan and cook the onion on a really low heat, you just want it to gently soften.
  7. After about 10 minutes, take the heat up slightly and add the chilli, cook for around 5 minutes.
  8. Take the heat back down again, dissolve the sugar in the water and add it to the pan, now just leave it cooking til it gets all thick and relish-like.
  9. Once your frittata is out of the oven, I’d recommend you give it 10 minutes to cool off and set, then take it out of its dish (use a fish slice or something if you have one) and plate everything up.

fritatta

 

Yum yum yum. If you have a go-to vegetarian recipe, I’d love to hear all about it so feel free to link it in the comments. My track recommendation for National Vegetarian Week is of course, Meat is Murder. Although its more glass of wine after dinner alone music than eating music so play with caution.

Thanks for reading x

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4 Comments

      • AgileWriter says

        Thanks a lot for liking it.
        Ya do try and please lemme know how it was 🙂

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