Spinachy, cheesy goodness wrapped up in golden brown filo pastry… mmm mmm! These moreish parcels are our brand new spanakopita and wow are they good. They’re great for lunch, and equally as great as a snack or starter! Head to…
Attention frittata lovers – boy do we have a treat for you! Say hello to our Capsicum and Basil Frittata a mouth-watering combination of basil, capsicum and cheese!
- 6 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 sml/med onion, peeled and thinly sliced
- 4 sml/med capsicum (combination of red and yellow), seeded and sliced
- 4 garlic cloves, minced
- 8 large eggs
- 1/3 cup mozzarella cheese, grated
- 1/3 cup parmesan cheese, freshly grated
- 1/2 cup fresh basil leaves, thinly sliced
- Salt and pepper
- Preheat oven to 180C.
- Add the balsamic vinegar to a small saucepan over medium to high heat, allow to boil and reduce by half. Set aside.
- Heat 1 tablespoon of olive oil in a cast iron fry pan (or other oven safe frypan). Add onion, 1/2 teaspoon of salt and a few pinches of pepper. Sauté the onion over medium heat until it begins to release its juices and becomes soft, about 4-5 minutes.
- Add capsicum and garlic, reduce the heat to low. Cover and cook slowly for about 15 minutes. Set vegetables aside.
- In a large bowl beat the eggs and add in the cheeses and basil. Season with some salt and pepper to taste.
- Pour the egg mixture into the fry pan with the onion and capsicum mixture, swirling oil around until it is evenly distributed.
- Cook the frittata for 1-2 minutes, until sides begin to set then transfer to the oven and bake, uncovered for 20-25 minutes or until frittata is golden and firm.
- Loosen frittata with a spatula. Place a plate over pan, flip over, and turn frittata out.
- Brush bottom and sides with reduced balsamic vinegar and cut into wedges.