Have you ever had one of those day’s when you have just got in from a long day at work; you’re tired and hungry, the kids are tired and hungry, and you don’t have much food left in the cupboard? One of those days when the only food you can find in the fridge is a carton of eggs, a few potatoes, maybe a selection of odd vegetables and salad, maybe a small lump of cheese or salami?
I know I have had days like this many times and I’m sure you have too? Mix and match frittata served with jumble-tumble salad is a quick and easy to prepare wholesome meal, and one which all the family will adore – even the kids! It uses up all the every day ingredients in the fridge and cupboard and it can be made with, like the name suggests, a host of mix and match ingredients.
Here is my favorite recipe for mix and match frittata with jumble-tumble salad. I’m sure you will love this recipe just as much as my family and I do, but if there is an ingredient you don’t like, just substitute it for one you do like – it’s that simple!
Mix and Match Frittata with Jumble-Tumble Salad, Honey and Mustard
Prep Time:25 minutes
Cook time:10 minutes
Yields – Serves 4.
47 grams fat
Ingredients for Mix and Match Frittata
- 18 large free range or organic eggs
- 12 large potatoes
- 11 large onion
- 12 large peppers (any color)
- 18 slices of salami
- 11 clove of garlic
- 11/4lb of pre-grated strong cheddar cheese
- 11 teaspoon of dried mixed herbs
- 1Salt and pepper to taste
- 1½ cup of defrosted frozen peas
- 13 teaspoons of oil
- 1Chilli flakes (optional)
Ingredients for Jumble-Tumble Salad
- 11 sliced iceberg lettuce
- 11 carrot grated
- 1½ of a whole cucumber sliced
- 12 medium sized sliced tomatoes
- 11 tin, or 1/2 cup of fresh, or defrosted frozen sweet corn
- 12 tablespoons of pre-grated Parmesan cheese
Ingredients for Honey and Mustard Dressing
- 1½ cup of good quality jar mayonnaise
- 11 tablespoon of clear runny honey
- 12 teaspoons of Dijon mustard
- 12 – 4 tablespoons of water
- 1Salt and pepper to taste
A frittata is traditionally eggs poured over cooked potatoes, this recipe is slightly different with the potato wrapped inside the frittata.
I’d recommend placing all of the ingredients on the kitchen worktop before you start cooking, that way you have everything to hand when you need it. You will also need to use the following equipment and to do the following:
- 2 large non-stick flat pans
- Chopping board and paring knife
- Large salad bowl, 3 small microwave proof bowls, and a large mixing jug
- 2 Whisks
- Oven proof plate or shallow dish
- Preheat the oven onto a low heat
Start by finely chopping or mincing the garlic clove and then chop the onions, potatoes, and peppers into approximately 1cm dice. Place the pan on a medium heat and coat the pan with a teaspoon of oil and let it heat slightly. Then add all of the chopped vegetables and chilli flakes to the pan and cook, turning occasionally until golden brown and the potatoes are soft. Whilst the vegetables are cooking, prepare the salad ingredients and place in a large salad bowl. Remember at this point to keep an eye on the vegetables, season, and turn down the heat.
Place the ½ cup of frozen peas into a bowl and defrost in microwave for 1 minute, repeat process with sweet corn or prepare fresh or tinned. Slice the salami thinly into strips and grate the cheese and set all aside.
Tip the mayonnaise, honey, and Dijon mustard into a bowl and whisk. Slowly add in the water until the mixture is glossy – season to taste.
Crack 4 of the eggs into the mixing jug, season, add ½ teaspoon of the herbs and whisk.
Place pan on the hob and coat base with oil. When the pan is warm add the whisked eggs and let the mixture set. When the mixture is set, crease a small amount of the outer edges towards the center of the frittata and stroke the uncooked egg from the center to the outer side of the pan. Repeat this until the egg is all set, and the top of the frittata is dry. Place half of the vegetables, salami, peas, and the cheese (always make sure the cheese goes on last) on one side of the frittata, fold in half over newly added ingredients and cook for one more minute. Carefully transfer onto oven plate or dish and place in preheated oven to keep warm. Repeat this process with the remaining ingredients to make the second frittata.
Finally tip sweet corn, Parmesan, and dressing into salad and toss thoroughly. Divide each frittata in half and place each half on a plate with dressed salad – serve and enjoy!