Egg Recipes - Taming Twins

Crustless Quiche {Easy Vegetarian Recipe}

Sarah Rossi — Thu, 12 Jul 2018 18:30:59 +0000

This vegetarian Crustless Quiche recipe is healthy, delicious and SO easy to make. It’s perfect for a light vegetarian family meal, sliced for a packed lunch or picnic, or even as a brunch dish.

This Crustless Quiche feels like a cheese topped mega treat, but served with salad (or new potatoes for dinner), it still makes a really light and fresh meal.

It’s packed with protein and veggies too, all of the good stuff in one place.

A no-pastry vegetarian quiche recipe is such a good basic go-to meal as you can vary the fillings to fit with any veggies you have in the fridge or freezer, as well as surplus eggs, so it’s a great way of avoiding wasting food.

I’ve used broccoli and peas in this dish because they go so well with the eggs and cheese, but you can really choose whatever you prefer (see below for some more filling ideas).

Why you’ll love this Crustless Quiche recipe

Cheap and simple ingredients

Tastes like it shouldn’t be this healthy!

Perfect for family mealtime or entertaining dish

How we came up with this recipe

I wanted to adapt my lunchbox Mini Crustless Quiches recipe so we could enjoy it as a full meal, albeit with sliceable leftovers for packed lunches if needed.

I realised just how easy, healthy and delicious a crustless quiche could be, and that it serves as so many different types of meal (brunch, lunch, dinner, picnic, buffet dish…)

Not only that, it’s also a fantastic way of using up surplus food, making it super budget friendly.

I tested this plenty of times to get the flavours and consistency just right and effort low, making sure we could simply add some cooked vegetables into the dish, pour the egg mixture over the top and leave on its own to bake.

I hope you love it!

Crustless Quiche Ingredients Notes

Broccoli – We’re going to chop this into bite-sized florets. Make sure you do the same with any other veggies to add
Onion – You can either chop a fresh onion up or use the equivalent quantity in frozen, pre-chopped onion for speed
Eggs – I always use medium, free range in my recipes so bear this in mind when thinking about quantities
Cheese – Try and use something that has plenty of flavour, like cheddar, but you can go with your favourite. This should be grated for even distribution

How to make Crustless Quiche

Soften the onions in oil in a frying pan, then add the broccoli for 4-5 minutes, followed by the peas for a further 3 minutes.
Once softened, add the veggies into a shallow dish.
Beat the eggs and pour over the vegetables. Sprinkle cheese over and season.
Bake for 25-30 minutes in a preheated oven at 180C. Leave to cool for 5 minutes before slicing.

Hint: The cooked quiche should be cooked through but still a little wobbly.

Other filling options

You can get really experimental here and avoid being too precious.

This recipe is a win for using up whatever you have left over, so just go for it! I love anything with onions.
Peas, mint and feta cheese go really well together, as does spinach and feta (which is more like a crustless Spanakopita quiche).
You can also add in meat if you like.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold.

In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.

Top tipS

Dish

You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.

Leave to cool

It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.

Make ahead of time

Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.

More Brunch recipe ideas…

Comfort Food

Creamy Salmon Bake {with Potatoes & Broccoli}

Breakfast

Shakshuka Recipe {with Chorizo}

Breakfast

Healthy Breakfast Muffins {Blueberry & Oat}

Slow Cooker

Simple Slow Cooker Salmon

FAQs

Is there a difference between a Crustless Quiche and a Frittata?

They can often have very similar ingredients, but traditionally a frittata would be cooked in a frying pan on the hob and finished under the grill, whereas a quiche is cooked in the oven.

Try my Smoked Salmon and Broccoli Frittata!

Is this a healthy quiche recipe?

Traditional quiches have a pastry base, which is packed with fats, and often the fillings are laden with heavy or double cream, which also adds to the calorie count.

Seeing as a Crustless Quiche omits the pastry and cream, plus has loads of vegetables, this is a lighter alternative.

Can I make a Crustless Quiche with meat?

Yes, you can add in meat if you don’t mind the quiche not being vegetarian. How about bacon and mushroom? Or pea and ham? You can also mix up the type of cheese you use too.

How about other easy vegetarian meals?

I have lots! Try my 15 minute Halloumi Burger recipe, my super simple Chickpea Curry or one pan Tomato Pasta.

Find more veggie recipes here.

Is this a gluten free recipe?

Yes, this is a gluten free quiche recipe.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Crustless Quiche {Easy Vegetarian Recipe}

This an easy and delicious Crustless Quiche recipe. Quick, simple and healthy, this vegetarian recipe is also gluten free and low carb (if that's your thing). This recipe makes a brilliant dinner, packed lunch or brunch dish.

Course Lunch

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 355kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
1 Onion Peeled and chopped
300 g Broccoli Cut into florets
150 g Peas
8 Eggs Beaten
150 g Cheese Grated
Sea salt and freshly ground black pepper
Fresh chives to garnish Optional

Metric – Imperial

Instructions

Preheat oven to 180C/350F.
Heat the oil in a frying pan over a medium heat. Add the onions and cook for 3 or 4 minutes until starting to soften.
Add the broccoli and cook for a further 4 or 5 minutes until that is starting to soften too.
Add the peas and cook for a further 3 minutes.
Put the vegetables into a shallow dish and pour over the beaten eggs.
Sprinkle over the cheese and plenty of salt and freshly ground black pepper.
Bake for 25-30 minutes until the quiche is cooked through but is still a little wobbly.
Leave to cool for 5 minutes before slicing.

Notes

Dish: You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.

Leave to cool: It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.

Make ahead of time: Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.

Other filling options: You can get really experimental here. Peas, mint and feta cheese go really well together, as does spinach and feta. You can also add in meat if you like.

Freezable and gluten free: This recipe can be frozen, well wrapped, for up to 3 months. It is a gluten free quiche recipe.

Nutrition

The post Crustless Quiche {Easy Vegetarian Recipe} appeared first on Taming Twins.

Quick Egg Fried Rice {15 Minutes}

Sarah Rossi — Thu, 25 Apr 2019 09:00:25 +0000

Want dinner to be ready in 15 minutes flat? Time to try this ridiculously easy, super speedy Vegetable Egg Fried Rice recipe! It can be served as a side dish or as a vegetarian family meal on its own.

This easy and healthy Egg Fried Rice recipe is one of my most favourite 15-minute throw-together dinners, and I’m going to let you into a secret…. We’re using microwave packet rice for this recipe! Shhh.

This is my secret weapon ingredient. I make sure I always have some in the cupboard so I can whip this homemade Egg Fried Rice up when the day calls for it.

Sometimes our meal plans don’t always go to – ahem – plan. Sometimes we just run out of time. But with leftover veggies in the fridge, some store cupboard flavourings and packet rice, we’re AWAY. No panic, no stress. Just a flavour-packed meal that everyone will love.

It’s also a one pan recipe, plus we can easily adapt it by mixing up ingredients each time, according to what we have in or fancy.

Why you’ll love this Egg Fried Rice recipe

Super quick recipe

Full of flavour and nutritious

Inexpensive, convenient store cupboard ingredients

Sarah’s notes

The origins of Egg Fried Rice go way back to China in 589-618 AD, and now it’s a dish eaten in many forms around the world.

My simplified take on this traditional meal involves speed and convenience over authenticity, but it’s still totally delicious.

I use microwavable wholegrain basmati rice for time-saving and simplicity (without having to compromise on quality or flavour), but if you prefer you can cook your own rice. I use wholegrain as it adds much-needed fibre to our diets and some extra bite to the final dish.

We can adapt this basic recipe to a bigger meal too by adding a variety of ingredients. You could try Chicken Fried Rice, Prawn Egg Fried Rice, Beef Fried Rice, or even Egg Fried Rice with Ham. The list is endless.

This recipe also makes a fantastic side dish for other Chinese-style meals, like:

Egg Fried Rice Ingredients

Olive oil
Garlic – You can use fresh or cheat/jar/frozen if you like
Ginger – Same as above
Onion – Fresh or frozen is fine
Chinese five spice
Peppers – Red and orange work well
Carrots
Peas – I use frozen
Dark soy sauce
Oyster sauce
Microwave packet rice – I use x2 for this recipe
Eggs – I use 4 but fewer is OK

To serve:

Spring onion
Red chilli

How to make Egg Fried Rice

1. Chop up all of your vegetables.

2. Heat your oil in a pan and add onions, garlic, ginger, five spice and vegetables for a few minutes.

3. Whisk your eggs, make a couple of wells in the mixture in the pan.

4. Add your eggs. Leave them to cook for a minute, then stir until cooked through. Sprinkle chopped spring onions and chillis over the top.

Substitutions

Sesame oil – For a more authentic taste, substitute olive oil for sesame, but don’t buy it especially as olive oil is fine!

Storing and reheating Egg Fried Rice

In the fridge You can keep this recipe in the fridge for 3 days. Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).

In the freezer You can freeze this, however sometimes rice dishes are not at their best afterwards. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.

Recipe Tip

Cooking the egg

If you like chunky pieces of egg in your stir fry, allow the eggs to cook in the wells for a while longer before stirring.

For smaller pieces of egg, and to get a more sticky rice mixture, stir the eggs more quickly. Say, after a minute or so.

FAQs

What is the best type of pan to use for cooking the best Egg Fried Rice?

A large wok or another large pan would be ideal. Make sure you have enough room for all of the ingredients and to give them a good stir. Read my review of one pot pans here to see what kind of large family pans are out there.

If you don’t have a pan big enough, I would suggest frying the eggs before you do everything else, then adding them back in later.

Can I use cooked rice?

Yes, you can cook your own rice beforehand instead of using microwave rice. Either let is cool completely and refrigerate until you’re ready to heat it again, or allow it to cool slightly before adding it into your stir fry pan.

Is Egg Fried Rice healthy?

Yes! It’s low in fat and high in vitamins and protein. Get as many colours in there as you can with your veggies for a bigger nutritional impact. The calories come in at less than 350.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Quick Egg Fried Rice Recipe {15 Minutes}

Dinner in 15 minutes? Don't mind if I do! This easy Egg Fried Rice recipe is healthy, packed with vegetables, vegetarian, delicious, and ready in a flash.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings People

Calories 327kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
2 Cloves garlic Crushed
1 tbsp Ginger Paste or fresh
1 Onion Finely chopped
1 tbsp Chinese five spice
1 Red pepper Sliced
1 Orange pepper Sliced
2 Carrots Chopped
150 g Peas Frozen
2 tbsp Dark soy sauce
2 tbsp Oyster sauce
500 g Microwave rice (2 x 250g packs)
4 Eggs

To serve (Optional):

Spring onions (Scallion) Sliced
Red chilli Finely chopped

Optional additional ingredients:

Cooked chicken
Ham
Prawns

Instructions

Heat your oil in a heavy bottomed frying pan.
Add onions, garlic, ginger, five spice, the vegetables and fry over a high heat for 4 minutes.
Pour in your rice, oyster sauce and soy sauce and fry for a further 3 minutes.
Whisk your eggs, make a couple of wells in the mixture and add the eggs. Leave them to cook in the wells for 1 minute, and then keep stirring until cooked, approx 4 minutes.
Sprinkle with chopped spring onions and chillies.
Enjoy!

Notes

Oil: For a more authentic taste, substitute olive oil for sesame oil. However, don’t go out and buy it, olive oil is just fine!

Garlic and ginger: I usually use a ginger paste, but fresh or frozen would also be fine, the same applies for garlic.

Rice: I have used wholemeal basmati rice, this gives extra bite and provides a heathy dose of fibre, however you can use which ever type of rice you prefer.

Egg: I have used 4 eggs (1 per person) but 2 or 3 would be fine. If you like your pieces of egg to be chunky leave them in the wells until they are almost cooked and stir to break up, if you prefer smaller sticky pieces stir them after about two minutes.

Nutrition

The post Quick Egg Fried Rice {15 Minutes} appeared first on Taming Twins.

Shakshuka Recipe {with Chorizo}

Sarah Rossi — Wed, 15 Jul 2020 09:30:38 +0000

This is a popular brunch recipe but it would also lend itself to a quick, comforting dinner too. We’re adding a little chorizo, melted cheese and runny eggs for dipping, which obviously means I am ALL IN for this easy Shakshuka recipe.

I am not exaggerating when I say this is one of my all time favourite meals to cook.

This Chorizo Shakshuka is perfect for serving up brunch to guests or just as a delicious healthy weekend breakfast.

I have been known to throw this together for dinner too when I’m out of meal inspiration, because it’s largely made up of store cupboard ingredients, so is great for cooking up at the last minute.

It’s nourishing, comforting and honestly so easy. Why is this the best Shakshuka recipe?

Because we’re taking the original Maghrebi/Middle Eastern inspiration and adding beans, chorizo and melted cheese, which give an indulgent, flavour-packed edge.

Plus, it’s ready in about 30 minutes!

Why you’ll love this Shakshuka recipe

Quick, easy and delicious

Budget-friendly store cupboard ingredients

Still feels impressive and indulgent

What is Shakshuka?

Shakshuka is a hearty North Africa stew-like dish made with tomatoes, spices and gently poached eggs in the rich sauce, with those mighty but delicate Arabic flavours that are simply divine.

A traditional Shakshuka recipe has similarities to a number of other dishes from around the world, including Huevos Rancheros from Mexico or Eggs in Purgatory, which is Italian.

While I have adapted this version as my own, I’m still calling it Shakshuka because of the sweet smoked paprika flavouring.

Sarah’s Notes

I love to serve it with some crusty bread to dip into the egg yolk and soak up all that delicious tomato sauce.

There are ways to make baked Shakshuka, but for this we’re cooking it all in one big pot and using the grill right at the end to finish off.

If you like making something special for brunch, this Shakshuka breakfast is perfect. So is my Creamy Salmon Bake, my Crustless Quiche, my Full English Omelette, my Slow Cooker Salmon or these Baked Oats.

If you’re cooking egg Shakshuka for dinner, you might like a side to go with it. A simple salad would work, as would my Slow Cooker Jacket Potatoes, Homemade Chips, Couscous or Flatbreads.

Shakshuka Ingredients Notes

Garlic cloves – You can also use garlic from a jar or frozen
Onion – Fresh or pre-prepared frozen is OK too. They might need frying a little longer
Pepper – You can use red pepper or any other colour you like
Spices – Ground cumin and sweet smoked paprika
Beans – Berlotti or chickpeas (or something similar)
Eggs – I use medium free-range
Cheese – I use cheddar but you can choose your favourite instead

To serve:

Chorizo – Small fried cubes
Spring onion
Chillis – To taste
Hot buttery toast or other bread

Substitutions

Peppers – You can swap these for any veggies you fancy. Aubergines, courgettes or sweet potatoes would work well. You will just need to allow for extra cooking time
Cheese – I like the way cheddar melts but you can use your favourite. Feta tastes AMAZING with this recipe
Vegetarian Shakshuka – Omit any meaty topping
Dairy-free Shakshuka – Use an alternative cheese or leave it out
Shakshuka with meat – Alternatives to Chorizo Shakshuka would be bacon lardons or pancetta instead

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

In the freezer If you’d like to store this in the freezer, it’s best to pre-empt your leftovers and only freeze the tomato-based sauce, without the eggs or toppings.

What to serve with Shakshuka

Sides, sprinkles and dips – Avocado, chopped chilli, mint, coriander or diced red onion would work

Recipe Tip

Fifteen minutes is the MINIMUM cooking time for the sauce. The longer you cook it over medium heat, the better it will taste! Make sure you keep an eye on it.

More delicious breakfast recipes…

Breakfast

American Pancakes {Easy Recipe!}

Slow Cooker

Slow Cooker Porridge

Breakfast

Meal Prep Breakfast Muffins

Breakfast

Full English Breakfast {Easy Recipe!}

FAQs

Is this a healthy recipe for Shakshuka?

This is so full of goodness and nutrition! Lots of immune system-boosting elements, including protein, folate, vitamins C, A and K, and potassium.

My eggs are taking ages to cook!

This might be because you’ve taken them straight out of the fridge, so they have cooled the sauce and are now struggling to get up to temperature to cook.

It can be tricky to poach eggs this way, so just carefully turn the heat up and wait until the egg whites start to turn.

Try and bring your eggs to room temperature before adding them into the sauce, but if not, just keep an eye on them and it will happen!

My method of using the grill also helps to finish the eggs off and get them to cook through.

Help! My Shakshuka is drying out.

The sauce will thicken over time, but don’t worry. Keep checking and if it seems as though it’s drying out, just add a little more water until you have the desired consistency and stir well.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Shakshuka Recipe {with Chorizo}

A popular brunch recipe but easily works for a quick family dinner too, this easy Shakshuka recipe is comforting and nutritious – not to mention totally delicious. With a rich sauce, melted cheese and dippy eggs, it's ready in 30 minutes and is made from simple store cupboard ingredients.

Course Lunch, Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 523kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
2 Garlic cloves See notes
1 Large onion See notes
1 Large pepper Diced. See notes
1 tsp Ground cumin
2 tsp Sweet smoked paprika
235 g Beans Berlotti or chickpeas or similar (Optional)
400 g Tinned tomatoes
Salt and freshly ground black pepper
4 Eggs
50 g Cheddar cheese Grated. See notes

To serve:

Fried chorizo cubes
Chopped spring onions
Chopped chillis
Hot buttery toast or flatbreads

Instructions

Heat your olive oil in a pan and add your garlic and onions. Fry for a couple of minutes and allow them to soften.
Add diced pepper, cumin, smoked paprika and give it all a good stir. Cook for a couple more minutes until you can smell the spices.
Add the drained beans, tinned tomatoes, half a can of water and salt and pepper. Stir well and put a lid on and cook for about 15 minutes. (Check it during this time as it may need a little more water if it's drying out.)
Preheat the grill to HOT.
When the sauce is this thick and delicious, remove the pan lid, make a well in the sauce and break an egg into the hole. Repeat for all of the eggs.
Allow them to cook on the hob for a couple of minutes until you can see the bottom of the eggs starting to set and turn white.
Sprinkle on the cheese and finish off under a hot grill until the eggs are cooked to your liking.
Serve straight away with whichever additions you fancy.

Notes

Onion & Garlic: I always try to use pre prepared frozen chopped onions and garlic. If you do use these they may take a little longer to fry (to get the liquid out)

Pepper: You can substitute this for any veggies you fancy. Aubergines, courgettes, or sweet potato would all work well. You’d just need to allow extra cooking time

Cheese: I like the way cheddar melts here, but feta also taste AMAZING as a substitute or to change things up a little

Cooking time: 15 minutes is the MINIMUM cooking time for the sauce. The longer you cook it the better it will taste!

Nutritional value: The counts on this recipe do not include the chorizo or other toppings

Nutrition

The post Shakshuka Recipe {with Chorizo} appeared first on Taming Twins.

Frittata Recipe {Smoked Salmon and Broccoli}

Sarah Rossi — Thu, 10 Nov 2016 20:30:09 +0000

This is a super tasty, quick and easy Frittata recipe, with Smoked Salmon and Broccoli, is packed with protein and makes a perfect breakfast, lunch or even a family dinner. It’s so filling and is ready in under 20 minutes too!

When it comes to a perfect Frittata recipe, this delicious Smoked Salmon and Broccoli variety has been a lifesaver over the years.

It’s just such an ideal salmon recipe for so many types of occasions, from brunch with guests to a quick, healthy dinner during the week (also when you have an abundance of eggs to use up!)

It’s great for adding a new way of eating fish for the family and it’s so versatile, as well as really easy and packed full of nutrients and veggies.

And only one pan to wash up afterwards? Always a little win in my book!

Why you’ll love this Easy Frittata recipe

Cooked up in 20 minutes

So healthy and nutritious

All made in one pan

Sarah’s Notes

Egg recipes offer so many possibilities – different meal styles, different occasions, different flavours and textures.

I wanted to create a frittata recipe that is a complete meal, is protein-packed so is really filling and hearty, and it also has the bonus of being very quick, healthy and delicious.

I also wanted to make sure we have plenty of options for what to do with salmon when it’s ready to go but we’re not totally sure what to do with it!

Salmon Frittata ingredients

Broccoli – I use tender stem for this recipe but normal broccoli is OK if you’d prefer
Frozen peas – I find petit pois preferable, but again, your choice
Smoked salmon – This is really affordable and lasts a good amount of time in the fridge, not to mention delicious. However, if you don’t like it, you can use fresh salmon
Eggs – I use free range medium eggs, so bear this in mind for quantities in the recipe

Substitutions

Fresh salmon – If you prefer, you could swap out the smoked salmon for fresh. Instead, just steam the fish, remove the skin and flake over the broccoli and pea mixture before adding the eggs
Vegetables – This is a really versatile recipe and you can mix and match whichever veggies are your favourites or that you have in the fridge

More Brunch ideas…

Breakfast

American Pancakes {Easy Recipe!}

Breakfast

Shakshuka Recipe {with Chorizo}

Breakfast

Easy Baked Oats {Healthy Breakfast}

Breakfast

Full English Breakfast {Easy Recipe!}

How to make a Frittata

Heat the oil in a frying pan and add the broccoli. Fry for 5 minutes until softened.
Add the peas and fry for a further 3 or 4 minutes until warmed through.
Add the strips of salmon, the beaten egg and salt and pepper. Cook through until the base is just set.
Pop under a hot grill to finish off.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. It’s perfect to eat cold for a packed lunch or leftovers. Allow to cool, slice, wrap up and refrigerate.

Frittata Recipe Tips

Spread the vegetables evenly

Make sure every bite is filled with flavour by making sure everything is evenly spaced in the pan before the eggs start to set.

Salmon

If you’re cooking this with fresh salmon, make sure you don’t overcook it beforehand. Just until it’s turned a solid pale pink throughout is ideal.

More salmon recipes…

Comfort Food

Creamy Salmon Bake {with Potatoes & Broccoli}

Under 30 minutes

Easy Salmon Tacos {30 Minute Meal}

Under 30 minutes

Fresh Salmon Burgers {with Tzatziki Dressing}

Slow Cooker

Simple Slow Cooker Salmon

FAQs

What should I serve with this Frittata?

It depends on what kind of meal you’re making this as. It’s fine on its own or with some crusty bread for breakfast, perfect with salad for lunch, and great with new potatoes for dinner.

What kind of pan should I use?

Read my one-pan pan review here to get an idea. You’ll need one that can safely go on the hob as well as under the grill for a frittata.

What’s the difference between a frittata and an omelette?

With a frittata, the ingredients are mixed together and cooked slowly and evenly on the stove top in a pan until set, then usually finished off under the grill or in the oven.

An omelette is also cooked on a stove but folded over, with the centre not quite as firmly set. There’s also a crustless quiche, which is cooked in the oven instead.

Is this a gluten free frittata recipe?

Yes, all of the ingredients in this recipe are gluten free.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Frittata Recipe {Smoked Salmon and Broccoli}

This Frittata recipe with Smoked Salmon and Broccoli offers a delicious and quick mid-week meal for all the family. It's packed full of flavour and goodness.

Course Breakfast, Lunch, Main Course

Cuisine Family Food

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 211kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
220 g Long-stemmed broccoli Trimmed and chopped into large chunks | See notes
150 g Petit pois Or frozen peas
125 g Smoked salmon Chopped into strips | See notes
6 Free-range eggs (medium) Beaten
Sea salt and freshly ground pepper

Instructions

Heat the oil in a frying pan.
Add the broccoli and fry for 5 minutes until softened.
Add the peas and fry for a further 3 or 4 minutes until warmed through.
Add the strips of salmon, the beaten egg and salt and pepper.
Cook through until the base is just set.
Pop under a hot grill to finish off.

Notes

Fresh salmon: If you prefer, you could swap out the smoked salmon for fresh. Instead, just steam the fish, remove the skin and flake over the broccoli and pea mixture before adding the eggs. Make sure you don’t overcook it beforehand. Just until it’s turned a solid pale pink throughout is ideal

Broccoli: You can use normal broccoli if you prefer

Vegetables: This is a really versatile recipe and you can mix and match whichever veggies are your favourites or that you have in the fridge

Leftovers: You can keep this recipe in the fridge for 3 days. It’s perfect to eat cold for a packed lunch or leftovers. Allow to cool, slice, wrap up and refrigerate

Spread the vegetables evenly: Make sure every bite is filled with flavour by making sure everything is evenly spaced in the pan before the eggs start to set

Serving suggestions: It’s fine on its own or with some crusty bread for breakfast, perfect with salad for lunch, and great with new potatoes for dinner

Type of pan: Read my one-pan pan review here to get an idea. You’ll need one that can safely go on the hob as well as under the grill for a frittata

Nutrition

The post Frittata Recipe {Smoked Salmon and Broccoli} appeared first on Taming Twins.