Full English vs Veggie Frittata

Full English vs Veggie Frittata

This week we celebrated Surrey Day! A day to promote what makes the county a great place to live and work in.

My friendly butchers Hand's of Rowledge, located in Farnham, has remained open with a cheery smile, selling its locally produced meats, cheeses and eggs to the community. Their Ancient Recipe Sausages are made on the premises using organic pork from Tilford and their Chapel Farm eggs are sourced from Normandy, Guildford. Together, they can be used to make the most wonderful frittata (which is really just a BIG Italian omelette) - a great dish that can be eaten any time of the day.

We wanted to promote a local business that has really helped us through lockdown. Harry and I went head to head, he made the Full English version and I made a veggie version, both were delicious!! We often make a frittata for a quick supper dish. It's great for using up what's left in the fridge.

Full English Frittata - Serves 4

What you need:

• 2 large or 4 chipolata sausages, sliced

• 3-4 rashers streaky or back bacon, sliced into small pieces

• 1 tbsp vegetable or olive oil

• 100g mushrooms (optional)

• 100g cherry tomatoes, halved or 2 large tomatoes sliced

• 2 spring onions, sliced

• 6 eggs, beaten

• 50g Cheddar grated (optional)

• sea salt

What you do:

1. ​Preheat the grill to a high setting.

2. Slice the sausage into 1cm slices. Slice the bacon.

3. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 2-3 minutes, until browned and cooked through. Add the bacon and mushrooms (potatoes if using) and fry for a few minutes, until golden. Add the tomatoes and spring onions and cook for a further minute. Remove the mixture and set aside. Discard any excess fat from the pan.

4. Whisk the eggs in a jug and season with freshly ground black pepper.

5. Return the pan to a medium heat add the remaining oil if needed to coat the bottom of the pan and pour in the eggs. Sprinkle over the cheese if using. Cook for 6-8 minutes until the eggs have set on the bottom stir to allow the egg to reach the bottom of the pan, season with sea salt.

6. Place under the grill for 2-3 minutes until set and golden.

7. Cut into wedges.

Vegetable Frittata - Serves 4

What you need:

• 1 tbsp vegetable or olive oil

• 1 small red or white onion, peeled and sliced

• 1 red pepper, de-seeded and sliced into thin strips

• 1 small courgette or half a large, halved lengthways and thinly sliced

• 100g cherry tomatoes, halved

• a handful of spinach

• a handful black olives (optional)

• 6 eggs

• 50g Parmesan (optional)

What to do:

1. ​Preheat the grill to a high setting.

2. Heat the oil in a 20cm ovenproof non stick frying pan. Add the onion and cook stirring for 2-3 minutes, until softened. Add the peppers and courgettes and cook for 3-5 mins until beginning to brown.

3. Stir in the tomatoes and spinach and cook for a further minute until the spinach starts to wilt. Remove the mixture and set aside.

4. Whisk the eggs in a jug and season with freshly ground black pepper.

5. Return the pan to a medium heat, pour in the eggs and sprinkle over the cheese if using. Cook for 6-8 minutes until the eggs have set on the bottom, stir to allow the egg to reach the bottom of the pan. Sprinkle over the olives and season with sea salt.

6. Place under the grill for 2-3 minutes until set and golden.

7. Cut into wedges

Steph's Top Tips

• Preheat the grill before you start.

• Always wash your hands after handling raw eggs.

• Use oven gloves when removing the frying pan from under the grill.

• Other ingredients that are delicious in a frittata are grated Cheddar or Parmesan, asparagus, sliced cooked potato, fresh herbs - oregano, basil, chives.

• Serve with baked beans, toast on the side and a dollop of ketchup or salad for a lighter brunch/lunch - Harry usually puts his wedge between 2 slices of toast!

STAR BAKES