Herby Italian Frittata with Rocket Pesto,
with Balsamic Dressed Salad and Toasted Ciabatta
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Courgette
(May contain Celery)
125
Baby Plum Tomatoes
½
Lemon
1
Garlic Clove
1
Scrambled Egg Mix
½
Dried Italian Herbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Wild Rocket
1
Chives
1
Ciabatta
12
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2
Olive Oil
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes. Halve the lemon. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins.
Heat a drizzle of oil in a medium frying pan on medium high heat (preferably a non stick pan). Once hot, add the chopped courgette and cook, turning occasionally, until golden brown and softened, 4-5 mins. Add half the tomatoes and cook, stirring, until slightly softened, 2-3 minutes more. Season with salt and pepper. Pour the scrambled egg mix into a bowl or a jug, season with salt and pepper and beat with a whisk or a fork. Add the Italian seasoning, half the cheese and mix.
Pour in the egg mixture, lower the heat to medium and cover with a lid or tin foil. Allow to cook for 15-20 mins until the frittata is set all the way through. Tip: Check occasionally and if the sides of the pan are starting to colour too quickly turn the heat down a bit.
Remove the garlic from the foil, leave to cool slightly and mash with the back of a fork. Finely chop half of the rocket and pop into a medium bowl. Finely snip the chives using scissors into to the bowl with the rocket. Add the roasted garlic, olive oil (see ingredients for amount), the remaining cheese, a squeeze of lemon juice and season with salt and pepper. Mix well and add a little more olive oil or lemon if you need to, it should have a pourable consistency.
Halve the ciabattas (as if you were making a sandwich). Pop onto a baking tray and drizzle with oil. Bake until warmed through and lightly toasted, 3-4 mins. Meanwhile, pop the balsamic vinegar and olive oil (see ingredients for amount) into a medium bowl and season with salt and pepper. Add the remaining tomatoes and rocket but don't mix together until you are ready to serve!
Once the frittata has cooked through, cut into slices and share between your plates. TIP: You can carefully flip it onto a chopping board or large plate first if you want to. Toss the salad together with its dressing and serve alongside the frittata with the toasted ciabatta. Drizzle the pesto over the frittata and enjoy!
