Mixed Veg Oven Baked Frittata with Rooster Wedges

This is another of those quick and easy recipes that we all need a slew of! I’d spent most of the day slaving over a hot laptop and it was 6pm before I knew where I was. I’d picked up 1.5kg of gorgeous little roosters in Lidl the other day for €0.79 and there was some frozen veg in the freezer and eight eggs in the fridge. Plenty for dinner, so!

Fresh Red Chillies

Oven Roasted Frittata

600g of Frozen Vegetables

4 Fresh Red Chillies*

8 Medium Eggs

100g of Feta Cheese

Salt & Pepper to taste

Heat your oven to 180 a splash of oil in a frying pan and empty in the frozen vegetables.

Fry them up for about five minutes, until they are no longer frozen.

Pour the vegetables into an oven-proof dish.

Dry fry your chillies until they are slightly blackened – this makes them taste sweeter and less firey.

Tuck the chillies in among the vegetables in the dish.

Beat the eggs in a container with a fork.

Add the salt and pepper.

Crumble the cheese over the veggies.

Pour the eggs over the lot and pop it in the oven for 35-40 minutes.

Rooster Wedges

13 Small Rooster Potatoes (about 750g)

2 Tablespoons of olive oil

Salt & Pepper to taste

Put the potatoes in a pot with enough salted water to just cover them.

Bring to the boil.

Turn down the cooker and allow to simmer for ten minutes.

Drain the spuds and allow them to cool for a few minutes.

Once they are cool enough to touch, cut your potatoes in quarters lengthwise.

Toss in the oil, salt and pepper. (If you like, you can add some curry powder or sumac or whatever powder tickles your fancy).

Tip the spuds in to another oven-proof dish and roast them, in the oven with the frittata for about 35-40 minutes.

* Fresh chillies, in regular supermarkets are ferociously expensive – sometimes up to €1 for four of them! I bought nearly 50 of them yesterday in my local Asian supermarket for €1.27