Becoming mindful teaches you that the nothing is the same twice. Each breath we take is different and though it might seem the same each cup of tea that we drink is subtly different in multitude of tiny of ways. Same for those regular meals that we cook week in, week out. So what has this got to do with leftovers and frittata I hear you ask? The same is true for portion sizes also. Cooking and eating mindfully includes deciding how much is enough today. Not the amount that’s usually enough or what worked last week but what seems enough today, at this particular one-off mealtime.
With these two lovely new chickens taking us up to five girls in total, we’re regular frittata eaters in our house. The recipe I’ve posted below is for the amount that I always make. It’s a variation on this ever adjusting Parsnip, Red Onion, Kale and Gouda frittata which in turn is from this basic frittata recipe. I am forever indebted to Kathryn Elliott for pointing out the simple beauty of a frittata for those days when you don’t have anything planned. So long as you have some eggs, an indiscriminate assortment of vegetables and a few scraps of cheese then you have dinner.
A 6 egg frittata isn’t the right portion for two people every time. Sometimes it’s just perfect, other times it’s a bit too much. Which leaves the happy accident of leftovers for breakfast or lunch. Sometimes enough for two people, sometimes enough for one and sometimes none at all.
Recipe for A Spring frittata of wet garlic, courgette, dill and caerphilly (Caerffili) cheese
Substitute other cheeses or veg as you please. We like this with a green salad.
1 tablespoon olive oil
1 small head of fresh garlic (or two cloves of regular garlic), finely chopped
2 medium courgettes, cut into cubes
1 tablespoon fresh dill, finely chopped
6 medium eggs, beaten
freshly ground black pepper
30g caerphilly cheese, cubed
Turn on your grill (broiler) to warm up first if you would like to brown the top of your frittata before serving.
Warm the olive oil in a deep-sided frying pan over a medium heat. Add the garlic and cook gently for a few minutes until softened, taking care not to colour the garlic.
Add the courgettes to the pan and cook gently for another 5 minutes, or until softened.
Season the eggs with black pepper.
Turn the heat up to medium/hot and add the seasoned eggs, the dill and then the cheese. Cook for 1 minute. Reduce the heat and cook for a further 5 minutes or until the eggs are set.
Optional: brown the top of your frittata under the grill until golden.
Eat as much as you need and save any leftovers in the fridge for breakfast or lunch tomorrow.