Melissa Hemsley’s Fridge-raid frittata

We’re so happy that the chef and best-selling author Melissa Hemsley has given Share A Meal this recipe from her latest bestseller Eat Green, which focuses on ‘veg-centric’ meals for the whole family. Some of the recipes include meat or fish but those ingredients can be swapped so they can all be vegetarian and many can be vegan. The emphasis is on choosing local seasonal vegetables and eating up everything – thus the ‘fridge raid’ frittata. It’s an easy, delicious and flexible dish for any meal from breakfast to supper.

Melissa says: ‘I’m very happy to contribute this free-style frittata recipe to the Share A Meal community, as I’m a huge fan of what it stands for. This community effort is exactly what lots of us need to feel better connected and hopeful, and to do something meaningful day-to-day for our neighbours, whether we know them well or not. One positive of the past year has been the warmth I feel in my neighbourhood and the collective community spirit that is there for everyone.’ 

‘The beauty of a frittata is that anything goes – really! Here, broccoli is the star but it’s divine with cauliflower too. Let whatever is in your fridge take the lead.’ Melissa’s WASTE NOT tip makes us laugh: ‘The day I handed in this book, I made a celebratory, clear-out-the-fridge frittata with two big handfuls of chopped mushrooms, shredded cabbage, 1 tablespoon of leftover cream, ¼ onion and a big pinch of fresh thyme leaves. It was too good not to share with you here.’

Serves 4

Ingredients

1 large head of broccoli (or cauliflower), with florets evenly chopped and stem finely chopped (or leftover cooked broccoli/cauliflower)

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 extras

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 3 minutes in about 4 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. (If you’ve got cooked broccoli ready to go, then skip this step.)

2. Pop the pan back on the heat and gently fry the 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. (You will need this in step 6.)

5. Add the broccoli back to the pan and 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 for about 5 minutes over a medium heat.

6. Pop the frittata under the grill for a further 5 minutes until golden on top and just cooked through (give the pan a wobble to check), then slide it on to a chopping board or plate. Let it cool for 10 minutes and then slice it into quarters.

7. When you drop round the frittata to your neighbour, include a note saying it’s delicious reheated or served at room temperature. Extra cheese on top always goes down well too.

Tip You can also bake it in a 12-hole muffin tray at 190C/170C fan/gas 5 for 10-15 minutes for a grab-and-go breakfast or snack.

Taken from Eat Green by Melissa Hemsley, published by Ebury Press, £22

 Photographs: Philippa Langley