Recipe - Caramelised Onion & Goats Cheese Frittata #Vegetarian #GlutenFree

Caramelised Onion & Goats Cheese Frittata

#Vegetarian #GlutenFree

Now this recipe is very versatile and you can basically add anything you want, as long as it is cooked in advance or will cook in the same time as the frittata. So for meat lovers, make sure to cook bacon or sausage before adding it in. This method is for the air fryer, but you can also make it in a skillet and pop it in the oven to finish off.

serves 2-3 people or 4 with sides

Equipment

• Air fryer or oven proof skillet/frying pan and oven
• baking tin that fits in the air fryer
• grease proof paper
• med bowl
• whisk

Ingredients

• 5 large eggs
• 160ml (2/3 cup) milk 
• ~4 tbsp caramelised onions (use your preferred method - I do something like this Instant Pot Caramelised Onions this is A Stove Top Method - they keep in the fridge well)
• 45g (~1/4 cup) soft goats cheese
• 30g smoked cheese (optional)
• handful of frozen peas
• sprinkling of grated cheese (I use a pre-grated four cheese mix, but mozzarella would do, it's mostly for the crust)
• salt & pepper to taste

Instructions

Air Fryer

• Line your baking tin with greaseproof paper on the bottom - as you can see from the image, I use a cake liner, but that's because my springform tin leaks - ask me how I know 😏. In the photos I hadn't cut down my liner, but now I cut off about a cm at the top, which prevents it folding inwards.
• Spread the caramelised onions over the base of the lined tin.
• Beat together the eggs, milk and seasoning (you can add other herbs here too if you like - rosemary would be good).

• Pour into the baking tin.
• Dot in the goats cheese and smoked cheese in little lumps and scatter in the peas.
• Sprinkle the grated cheese over the top.

• Pre-heat the air fryer to 150C /300F (my air fryer is an Instant Pot Pro Crisp)
• Pop the frittata in the air fryer and cook for ~20mins or until set in the middle (use a knife to test it). My baking tin is quite deep, so it takes longer, but start at 20 and keep checking.

As you can see my liner folded over, which is why I trim them now.

or

Oven/Hob

• Preheat the oven to 180C/350F
• Heat a little oil in the frying pan on the hob.
• Add the onions on the base of the frying pan and pour in the egg/milk mixture.
• Dot in the goats cheese and smoked cheese and peas.
• Cook until the bottom is just set.
• Sprinkle over the grated cheese and pop in the oven for 10-15 mins until set.

This comes out as a light and fluffy frittata which is delicious on its own or served with potatoes and veggies.

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Recipe: Korean Steamed Eggs - #InstantPot & #StoveTop # Vegetarian #GlutenFree

Korean Steamed Eggs 

#GlutenFree #Vegetarian

So I saw this recipe on Youtube in many different places and had to try it. I loved it, but my husband thinks it is the most horrible thing on the planet 😂. The texture is like a creme caramel, but it is hot and savoury instead of cold and sweet. It goes really, really nicely with a toasted bagel. Absolute heaven. And there are so many ways to change it up.

I forgot to take pictures, but I will try and remember next time. (I forgot the second time too - sorry - in my defence it was breakfast and I was hungry 😉).

The recipe below could easily feed 2 if having something with it, 1 if having it by itself. Nice and filling.

Ingredients

• 2 eggs
• 1/2 cup stock ( I used chicken, but a nice veggie stock would work brilliantly, or even just water)
• salt and pepper to taste

Yep, really, that's all - see how herbs and spices could be added to change it up. Some recipes I found online call for finely chopped spring onion (green onion/scallion), but others said that was an optional extra. Ratio of eggs to stock is 1 egg to 1/4cup stock and just go up or down depending on how many it is for.

Variation I tried this morning (yes I wrote the post one day and posted it the next 😉) that I came up with while trying to get to sleep last night. So good.

• 2 eggs
• 1/2 cup water
• 1 tsp low sodium soy sauce
• 1/2 tsp toasted sesame oil
• salt and pepper to taste

Instructions

1. Beat the egg and stock together with a fork or a small whisk.
2. Add the salt and pepper (or other spices of choice) and beat in.
3. Pour through a sieve into a heat proof container suitable for steaming - I used a ceramic Camembert baking pot I have (and a deep individual pie dish this morning). Two smaller ramekins would also work if dividing the recipe for 2 people.
4. Add the chopped onion if using at this point.

For the Instant Pot

1. Put 1 cup of water in the bottom of the pot.
2. Put in the pot of egg mixture on a trivet so it is not in the water.
3. Put on the lid and make sure the valve is set to sealing.
4. Use the steam option and put it on for 10 mins.
5. When the beeper goes off, do a quick pressure release, remove the lid and serve.

For the stove

1. Set up a deep pan with water in the bottom with a steam rack or something to keep the pot out of the water at the bottom.
2. Cover the pot in cling film and place the pot on the stand in the pan.
3. Put on a lid and bring to the boil.
4. Steam for 15-20 mins until set.

This is a silky smooth egg dish that is a delight to eat. I eat it with a spoon straight from the pot. Nommy.

[Edit - sorry, forgot this earlier Banner Background Photo by Jakub Kapusnak on Unsplash]