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Portrait photography by Sarah Malcolm
Bestselling author, home cook and
friend of The White Company,
Melissa Hemsley, shares her top
tips and delicious recipes for
eating healthily and happily, while
reducing food waste.
[This weekend...]
[This weekend...]
Melissa HEMSLEY’s guide
to conscious cooking
Now more than ever, we are thinking about consumption and making produce
stretch further. From raiding the fridge and using leftovers to trying your hand
at baking, there’s never been a better time for making meals mindful.
[Portrait photography by Sarah Malcolm]
[Photography by Philippa Langley]
Photography by Philippa Langley
Fridge-Raid Frittata
Serves 4
INGREDIENTS:
1 large head of broccoli, florets evenly chopped and stem finely chopped
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp butter
10 eggs
Sea salt and black pepper
2 large handfuls of grated cheese
(I use mature Cheddar, or you could use crumbled feta or goat’s cheese)
Optional
A handful of chopped fresh basil,
parsley, chives, or celery leaves
Chilli flakes, to taste
2 handfuls of wild garlic, chopped (when in season)
METHOD:
1. Grab a medium-sized, deep-sided frying pan and steam the broccoli for three minutes in about four tablespoons of water, lid on, until almost tender and just turned bright green. Drain any excess liquid (though the broccoli will probably absorb it all) and set the broccoli aside.
2. Pop the pan back on the heat and gently fry the red onion rings and garlic in the butter for a few minutes.
3. Meanwhile, whisk the eggs together in a bowl, add salt, pepper and the cheese, plus any of the herbs, chilli flakes or wild garlic, if using.
4. Preheat the grill to high. Add the broccoli back to the pan to coat in the garlic butter, then pour in the egg mix, stirring so that the broccoli and onions are distributed evenly. Let the bottom and sides cook and start to set over a medium heat for about five minutes.
5. Pop the frittata under the grill for a further five minutes, until golden on top and just cooked through (give the pan a wobble to check), then slide it onto a chopping board, or plate. Cool for 10 minutes and slice up into quarters.
WASTE NOT: This is divine with cauliflower, too, and tastes a bit like cauliflower cheese.
Discover more of Melissa’s
delicious dishes, plus her The
White Company edit on our blog
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