Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.   


Mediterranean Frittata

(Real Easy Supper)

Hello everyone.

The focus this week is for a recipe which can be enjoyed as an easy supper. A delicious ‘end of the day’ meal which is quick and easy to make, and of course nutritious and tasty to eat. The recipe I share with you all is Mediterranean Frittata.

Potatoes, eggs and greens, what a delicious combination and perfect for those who seek nutrition and flavour. This recipe makes an excellent breakfast or suppertime meal and even a protein powered snack. The only time consuming moment is cooking the waxy potatoes but after this, the recipe can be made and finished very quickly. Delightful when served with a crisp green salad but equally as good on its own with a spicy sauce for those of you who like a chilli touch.

 Enjoy!

JOTK - Signature-01


Serves 6 | Preparation time: 20 minutes | Stove top cooking time: 30 minutes + | Hot Grill: 5 minutes or so


Ingredients

Egg batter

6 eggs – lightly beaten
A touch of seasoning – sea salt and black pepper

Other

400g waxy potatoes – peeled, cut into large chunks
250ml stock – either vegetable or chicken
3 tbsp olive oil
1 good sized red onion – chopped
100g mix of baby spinach, rocket and watercress – cleaned, stalks removed

Topping
70g parmesan – grated


Instructions

Make egg batter

In a bowl, beat eggs with a touch of seasoning. Set aside.

Commence cooking potatoes

Place potatoes in the base of the cooking pan, cover with the stock. Raise the temperature to a high heat and cook until most of the stock has evaporated. Now reduce to a medium heat, add the chopped onion and olive oil. Carefully toss all the ingredients together and cook until the potatoes are soft and the other ingredients softened.

Main cook

Add the mix of spinach, rocket and watercress. When the greens have wilted pour into the pan ALL the egg mixture. Sprinkle with the grated parmesan and continue to cook 10 minutes or so until the egg is almost set.

Final cook

Remove from the heat and place under a hot grill until the cheese has melted and the frittata puffed and golden.

Serve

Take to the table hot and serve with a delicious green salad and slices of freshly baked bread.


JULES TIPS: If you cannot get a leaf mix of watercress, rocket and spinach just use what is available to the quantity required. This recipe is equally delicious when feta cheese is added..