As you can see from my recent posts, I’ve been trying to come up with ideas for quick lunches for one. I’ve said it before, that lunch to me is a really important meal, but I often struggle to feel inspired when it’s just me around and I don’t have long to spend on cooking.
As a regular reader of Sarah’s excellent blog, Maison Cupcake, I saw her latest Forever Nigella challenge and decided to take part. For more information, see here, Sarah’s Forever Nigella page. The theme this time is: Anything goes!
Looking at the rules, I see that you can use any Nigella recipe from any book, so I decided to turn my attention to Kitchen, her most recent book, published last year. I bought the book for half price shortly after it was published in Waterstones. I have to say, I have not been struck by many recipes in the book and this was, in fact the first time I decided to cook from it. First things first though, was to fish out the book. I have been so disorganised since I moved and my ever-growing cookery book collection from 2011 has not even been housed. I’m a bit embarrassed to show you this photo…but maybe I am not the only one. This is, ahem, only part of my overflow of cookery books from last year to be shelved. And Kitchen would have to be at the bottom, wouldn’t it. I tried to carefully to pull the book out from the bottom of the pile somewhat unsuccessfully, resulting in this avalanche….
When I think of Nigella’s recipes, I think of baking, so I decided to try something savoury. I came across her recipe for a Mozzarella and mortadella frittata and thought that would be great for a lunch for one.
I decided to adapt this recipe, making one thin frittata to last for two days. Not being a huge lover of mortadella, I substituted this with some excellent quality ham, and replaced the parsley due to a shortage of herbs at the moment, with some chopped spinach. It was an excellent quick lunch served with a green salad. Here’s how I made it:
Makes two servings
3 large free-range eggs
1/2 ball buffalo mozzarella, torn into small pieces
1 very large handful of spinach, chopped
1 slice ham, sliced into small strips
A little butter to melt in the pan
Sea salt and black pepper
1) I whisked the eggs and then added the ham, cheese, spin ash and seasoned
2) I melted some butter in a good quality pan, then poured in the mixture
3) I cooked it for around 5 minutes on a medium heat, then flipped using a large plate, and cooked for a further five minutes on the other side
4) Serve it immediately with a green salad