Today I have a scrumptious frittata recipe , named after a special hen, a preview of the Project Egg cookbook, which I am included in, and a freebie too.
A few month’s ago Janie of The Hedge Combers blog was inspired by one of her readers to put together an e-Cookbook dedicated to eggs. Like many of her readers Jane owns hens and often times is left with an abundance of eggs. From the need of using baskets full of eggs the Project Egg was born. Project egg is not only for those raising their own hens, but also for any of us who need to use up eggs fast.
The “Project Egg ~ 25 Cracking Recipes” e-cookbook is filled with sweet treats, savoury mains, and there is even a fantastic recipe included that you can use to condition your hair — how about that! The 25 recipes were submitted by food bloggers, myself, Janie and a few of Janie’s readers. I am thrilled to have been included in the project and have had one of my recipes published.
Janie has been kind enough to put the whole project together and giveaway the e-Cookbook to anyone who wants one — believe me you really want a copy for yourself. All you have to do is go here http://hedgecombers.com/project-egg-the-book/ and request your copy. It’s quite simple and best of all you can save your copy to your desktop, laptop, iPad, tablet, e-reader or even print a copy out to keep in the kitchen.
When I received my copy I was immediately craving many of the recipes, but eventually I decided to try “Cleo’s Frittata” first. The recipe was submitted by Tammy of Our Neck of the Woods blog and it is named after her Easter Egger (a hen that lays a blue/green egg) named Cleo. Sadly Cleo passed away earlier this year but Tammy likes to keep her memory alive with this frittata recipe. Isn’t that sweet?:)
I hope Tammy doesn’t mind but I had to switch one of the ingredients in her recipe. Tammy’s recipe calls for mushrooms but I didn’t have any so I added a red bell pepper instead. Let’s get cracking on Tammy’s delicious recipe!
- 1 tablespoon butter or margarine
- 1 tablespoon olive oil
- 1 small onion sliced
- 1 cup chopped white button mushrooms*
- 1 cup chopped spinach
- 4 eggs
- 4 tablespoons milk (Tammy uses unsweetened soya milk, I used whole milk)
- Salt & Pepper, to taste
- Place butter and olive oil into an oven-safe non-stick skillet (frying pan) over low heat. Add sliced onion and cook slowly on low heat stirring occasionally until caramelized, 45 minutes to 1 hour.
- When onions are a deep brown colour, add mushrooms (or bell pepper) and spinach to the same skillet and cook for 8-10 minutes, until mushrooms are browned and spinach is wilted.
- In a separate bowl, whisk eggs with the milk and salt & pepper until well scrambled. Pour the eggs into the skillet with the onion mixture and cook over low heat for about 5 minutes, or until the eggs are set on the bottom (eggs will still be jiggly on top). Preheat your oven broiler (grill) on low.
- Place the skillet into the oven under the broiler set on low until the top of the eggs is set and a lovely golden brown colour, about 2 minutes (be sure to watch very carefully while under the broiler – the eggs can burn easily).
- Grab a large plate and place on top of the skillet. Turn the skillet upside down so the bottom of the frittata is on top – it looks better that way! Cut into slices and enjoy.
This frittata is one of the best ones I have ever eaten! The addition of caramelized onions took the flavours to another level and were a brilliant addition. I served it for brunch alongside strawberries but it would also be great with a green salad for a light meal. I will definitely be making Cleo’s Frittata again, and next time I’ll make sure to have the mushrooms because they do taste great with eggs.
To get your free copy of “Project Egg: 25 Cracking Recipes” go here http://hedgecombers.com/project-egg-the-book/ and request your copy. Enjoy!