Posts Tagged ‘Parties’

It’s Christmas Eve tomorrow. If your festive season is anything like mine, you will have been invited here, there, and everywhere. Each time, people asked you to bring “a plate” (or food to share). Last weekend, I joined a group of my oldest friends for our usual Christmas get-together. Normally, we meet at restaurants for long, boozy dinners which are an absolute hoot.

But, this year, with the lockdowns and current restrictions on movement, we opted to meet for a late lunch at one of my girlfriend’s houses. She asked us to bring a plate. My go-to, and I mean nearly every time, is to make a frittata. It is adequate for lunch or dinner. Having a recipe you know like the back of your hand is mighty useful, especially in the festive season when there are so many extra jobs to do and quite frankly, the brain is fried (pardon the pun). A frittata is delicious, too.
My tip: Everything tastes better home-grown and homemade.

Whenever I make this dish, people ask me for the recipe. I thought I would share it here as well. It is an easy and tasty meal for eight to ten, although you could halve it for a family of five. Left-overs will freeze and can reheat perfectly well at a later date. If reheated, I like to add a little sprinkle of fresh cheese on the top before baking it again.

Ingredients List for Frittata:
1 large potato, a large carrot, and kumara or sweet potato
2 decent-sized slices of bacon
1 red onion
I zucchini
6 large fresh mushrooms, sliced
12 eggs
1 small block (250g) of mild cheese, grated
Black olives pitted
Small oblong tomatoes, whole
Capers or any other yummy things you like

Here’s how to make your Frittata:
There are a few things to do in advance. It’s possible to prepare the first elements the night before without spoiling. You boil or steam the chopped-up root vegetables. I used potatoes, carrots, and kumara. Alternatives that work just as well are pumpkin, parsnip, and swede.
When you need to make the frittata, you start by frying up some short strips of bacon. I used two big strips and cut them up to pinkie-size. Then put them aside to dry on paper towels. The paper towels soak up the extra oil. Fry the mushrooms, the zucchini, and the onion separately. Let them cool on separate plates with absorbent paper towels.

Grease an oven-proof dish. I used a rectangular oven tray with tall sides. I think it tastes better if you can make a deeper frittata with more layers.
Now’s the fun part – building your layers!
Spread out the root veggies on the bottom of the dish. Set the bacon strips in between.

At this stage, sprinkle a layer of cheese – and season with generous salt and pepper—it makes a big difference to the taste. Next, set out the mushroom and onion mixture over the top of that. Add another layer of root vegetables and bacon.
Beat together the eggs. Season with salt and pepper. Then pour the egg mixture over the vegetables until you have covered the filling.
Dot in big black olives and small oblong tomatoes (like the Sunburst variety) and sprinkle a few capers on the top. Season with salt and pepper and cover in the grated cheese.

Bake at 150 degrees – slowly. I left it in the oven for about an hour or more. You know it’s done when the cheese has pleasant colour, and the mixture stays solid when you wobble the tray.
Bon appétit!
If you try this recipe, let me know what you think.

I wish you good eating, celebrations with loved ones, and joy. Happy holidays, everyone!

Talk to you later.
Keep creating!
Yvette Carol
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When you get up in the morning, you have two choices–either to be happy or to be unhappy. Just choose to be happy. ~ Norman Vincent Peale


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