“Spinach, Bacon and Gruyere Frittata” from “Rachel’s Everyday Kitchen”

CBAMFritataMaureen: Meat Free Monday!

Andrew (14): Well, not really. Isn’t there bacon in this?

Maureen: Yes, there is. If I was really faithful to Meat Free Monday I would have substituted red pepper for the bacon, but I didn’t. I just can’t turn down bacon.

Nicholas (10): I’m glad you put in the bacon, but why did you have to put in the spinach? You know how I feel about spinach?

Maureen: Yes, I do know that, which is why I showed you the recipe for approval before I made it. Spinach is in the title! It’s hard to miss!

Nicholas: But I missed it, and now I have to eat around it.

Maureen: Why eat around it? Why not just eat it? I love spinach.

Andrew: Come on, Nicholas, this is really good. Give it a try.

Maureen: Yes, I like it too. It was quick, we had most of the ingredients on hand, and, it’s delicious. As a bonus, you can have bacon sandwiches for breakfast tomorrow because I bought too much bacon.

Andrew: Bacon Sandwiches For The Win!

“Spinach, Bacon and Gruyere Frittata” from “Rachel’s Everyday Kitchen”

“Spinach, Leek and Courgette Frittata” from “Food”

Anna: This is a man-sized frittata. Proper portions, that’s what we like in the this household.

Peter: Definitely a proper lunch this.

Anna: That will be the 5 eggs and loads of veg. And lots of feta too! Yum yum. As Maureen would agree, anything with feta is delicious.

Peter: And you’re telling me that it’s healthy too, because of the vegetables?

Anna: Yes, the veg cancels out all the fat from the eggs and cheese. Win win!

Peter: Let’s have this again please.

Anna: You’re on.



“Spinach, Leek and Courgette Frittata” from “Food”

“Chorizo, Spinach and Ricotta Frittata” from “Fast, Fresh, Simple”

Sorry, I don’t have any dialogue for you today as I made this for my lunch and I tend to eat alone. Not for any Greta Garbo sort of way, but just because that’s where I found myself that day. In fact, she never said, “I want to be alone” and instead said, “I want to be left alone.” Garbo later said, “There is all the difference.” Indeed.

But I digress. I can tell you that I enjoyed this dish so much that I have now eaten it for lunch twice. It is a whole lot of good eating in one little skillet. For the record, I never added the sage leaves it called for– I had them, I just kept fogetting to add them– but I don’t think that oversight left the dish wanting. Also, I didn’t have any single cream to hand, so I used milk, which also worked. I imagine the cream would make it an even richer dish, but it seems pretty good as it is, so I don’t know if its use is entirely necessary.

I didn’t think it would work to cook the spinach with the chorizo, as I usually cook down spinach with water. It did work, though, and it worked a treat. I will remember this trick when I make other dishes with spinach in the future.

Again, because I was eating alone, I cut the quantities down to make it for one person. It could very easily be scaled up, in which case you’d need to share the whole skillet of goodness, which might be difficult for some people.

I would definitely make this again, especially for a weekend breakfast or brunch, though lunch on my own was equally nice. I’m pleased to say that all the timings worked for this recipe.

“Chorizo, Spinach and Ricotta Frittata” from “Fast, Fresh, Simple”

“Smoky Frittata” from “Plenty”

Anna: I’d had quite enough of Ottolenghi, after Friday’s cook-a-thon. So I wasn’t looking forward to choosing something for this week. But this looked quite easy. But then they all look quite easy!

Kirstin: And it needed scamorza affumicato, which is smoked mozzarella, and we weren’t sure where we would get it. But I went to Carluccio’s on Monday and phoned Anna and said “They have scamorza! How much do I need?”

Anna: So I ran home, checked the recipe and let her know.

Kirstin: I put it in a plastic bag while I took it around the V&A, because I didn’t want it to smell.

Anna: There are worse things you could smell of! There was paprika in it too, for added smokiness. Anyway, my theory was that this would be a bit like an eggy cauliflower cheese. I think Cristiana would like this.

Kirstin: She would, actually. I love cauliflower.

Anna: I thought you were being sarcastic when you said you liked it!

Kirstin: Nobody else in my family likes it. And we had some merguez sausages in the freezer.

Anna: Shhh! We’re supposed to be being vegetarian! Anyway, it smelled very smoky, and I like anything smoky. Well, I wouldn’t eat smoked tripe. But I’d be tempted, because it would be smoked.

Kirstin: Would you eat smoked brains?

Anna: I’ve had brains.

Kirstin: Were they smoked?

Anna: It was at El Bulli, and I had no choice. They were rabbit brains. I had only one hemisphere.

Kirstin: Rabbit! That’s like Percy! How could you do that?

Tom: We’ve eaten rabbit before.

Kirstin: But that was before we had Percy the rabbit!

Anna: Well, eggy cauliflower cheese. It was a heart attack in a pan.

Tom: It tasted like an omelette with cauliflower to me.

Anna: It was a smoky cauliflowery frittata. We should be drinking red wine to clear our arteries! We must not tell Peter how much fat there is in this!

Kirstin: We have some red wine, as it happens. (Opens bottle.)

Anna: Peter actually came second last week.

Kirstin: Well done Peter! (raises eyebrows) We had to serve it with a “peppery” salad. What does that mean?

Anna: Kirstin thought it meant a salad with green peppers; I thought it meant peppery leaves. We interpreted it as we wished. The recipe calls for you to cook the cauliflower in the frying pan until brown on one side. Do you then turn it over, so the brown side is exposed? It didn’t say. We had a debate about that. How would you know that it was brown on the other side if you didn’t turn it over?

Kirstin (drinking red wine): I’m going to get a hangover now. And I have to deal with small children tomorrow, and rabbits.

Miles: Mummy, if I throw my balloon, will it pop? What happens if I kick it with my shoe?

Kirstin: Try it!

Miles: It doesn’t pop! (Stomps out of room)

Anna: So what was our verdict? It was pretty easy to cook, but it’s quite hard to get hold of scamorza. We had it with sausages (shhh), so it was very much like breakfast for dinner. But it was good.

Tom: It was quite substantial. You could have that for lunch on its own. The smoky cheese was great.

Anna: And if you’re on Atkins, it’s great; there’s no carbs in it. But I liked having the salad to cut through the cholesterol.

Kirstin: Practically diet food! With a heart attack thrown in!

Anna: What do you think about aubergine croquettes for next week? I feel like a bit of a challenge. Now I’ve had my rest.

“Smoky Frittata” from “Plenty”