Wednesday, 12 September 2012

Capsicum Fritatta with Sharp Aged Gouda

You will need:
  • 4 eggs 
  • cup of gouda 
  • one onion 
  • one red pepper 
  • one yellow pepper 
  • two medium sized potatoes
  • 1/4 cup of milk 
  • 3 cubes Boursin 
  • Salt and pepper to taste 
  • 1 clove garlic
  • Olive oil
I used some very special aged Gouda from Amsterdam but if you would rather use another sharp cheese, it's up to you.

How to make:

1. Preheat your oven to 180 degrees Celsius
2. Wash your bell peppers (capsicum), I used one red and one yellow
3. Peel the potatoes and slice them
4. Crush the garlic
5. Slice the onion
6. In a pot, boil the potatoes until they are soft
7. While they are boiling, begin to fry your peppers, onions and garlic until they are soft
8. In a bowl, combine the milk, eggs, and grated gouda cheese (leaving some left over) and whisk them together with salt and pepper

9. Once the potatoes are boiled, drain them and add them to the frying pan until they begin to get more golden
10. Add the Boursin to the vegetables in the frying pan and mix well

11. Now you can either use an oven pan to bake the fritatta, or, you can do as I did and use the same frying pan. Mine had a metal handle so it was alright for the oven.
12. Pour your egg mixture into the frying pan (if you will use it in the oven), top it with the remaining grated cheese and sprinkle with dried basil. If you are using a baking pan, place your cooked vegetables in the baking pan and follow the same steps
13. Place your frying pan or baking pan in the oven and cook for about 20 minutes or until your fritatta is fully cooked and golden at the top

Healthy Alternatives:

Remove the Boursin, use less cheese (the flavour is so strong from the gouda you will taste it anyway)
Use low fat milk. In all honesty, you don't really even need milk.

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