Monthly Archives: December 2011

Skinny New Years Fritatta

So, I don’t actually know if this is a frittata or an omelette with added yummy bits. I’ve been making these tasty omelettes for a few years and their big bonus is they only require 1-2 eggs per omelette. The added veggies fill out so much of the room in the pan that a single egg can bind it all together which makes it tasty and fitting with a New Year’s diet (like the one I will be partaking of after my yearly cheese and chocolate binge!), though that said using 2 eggs here makes this into more of a meal.

So you need:

A non-stick frying pan

Some olive oil

A little thinly diced:


Yellow pepper

Mushroom (here I’ve used portobello)


Halved cherry tomatos

Some frozen peas

(….or whatever veg you fancy, as long as it’s not too chunky, bung it in!)

1-2 beaten free-range eggs with a splash of low-fat milk (not too much!), seasoned with salt and pepper

A sprinkling of low-fat cheese if you fancy it.


1. Fry the leek and pepper in a non-stick frying pan coated with olive oil, the bottom of which is the size you want your frittata to be.

2. Once the leek/pepper starts to become soft, add the courgette and mushroom and fry for another few minutes.

3.Defrost the peas for 20-30 secs in the microwave then add them to the pan with the halved tomatoes.

4. Immediately, using your spoon or spatula move the veg pieces so they’re evenly spaced and not overlapping too much.

5. Add your beaten egg/milk mixture, wait for a few seconds then turn down the heat under your pan, add a sprinkle of low-fat cheese if that’s to your taste.

6. Lift the sides of the frittata to check when done, if the bottom is doing too quickly and the top is still runny, further turn down the heat.

7. When it is done to taste, give the pan a wiggle then slide the frittata out onto a plate.

8. Top with whatever you like, I like cholula hot sauce on mine, but topping with fresh herbs or eating just as it is is lovely.



Pics and recipes (c) Trowel to Table

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Easy Peasy Mushroom and Artichoke Lattice

I made this for dinner for my whole family on Christmas Eve and it went down a treat. It was really easy to whip together, cost a few quid,  made enough for eight (we were seven, but we were hungry and had leftovers) and went down well with 6 carnivores!


3x Jus-Roll of supermarket own-brand puff pastry sheets

About 12 white or chestnut mushrooms

3 cloves of garlic

A splash of white wine

200g of low-fat cream cheese

1 white onion

3 sticks of  celery

2 tins of artichoke hearts

100ml of vegetable stock (or thereabouts)

A sprinkle of rosemary and oregano

1. Get the pastry out of the fridge and pre-heat the oven to 200C (for fan, 210C for regular).

2. Dice the onion, celery and garlic and soften them in olive oil or butter in a saucepan without browning for a few minutes.

3. Slice the mushrooms and add them to the frying onion

4. When soft turn up the heat add the rosemary and oregano, season with a pinch of salt and lots of cracked black pepper and add a good splash of white wine

5. Add the stock and wait to reduce for a few minutes

6. Add the artichokes (sliced into quarters or smaller) and simmer for 30 seconds before adding the cream cheese.

7. Roll out the pastry sheets and place 2 sheets on 2 baking trays on baking paper. Score about an 1 and 1/2 inches from the edge of the pastry sheet , all the way around the sheet.

8. Take the filling off the heat, and then slice the third pastry sheet into ribbons about 1 cm thick diagonally across the whole sheet.

9. Place the filling on the 2 scored pastry sheets within the scored areas. Lay the ribbons of pastry from the other sheet criss-cross across them.

10. Pop the lattices into the oven for 15-20 minutes until golden brown.

I served this with balsamic and maple syrup glazed vegetables and leeks in bread sauce; but this would go well with french stick and salad, new potatoes and minted peas or mash and gravy!

A great winter warmer!

Potato Nests with Artichoke, Oyster Mushroom and Sundried Tomatoes

OK, so it’s not my recipe, but I’m very excited to try out this recipe from the Vegetarian Society. It’s part of their “Twelve Days of Christmas” downloadable recipe series. The society has provided 12 recipes, one for each day and they all look scrummy. Personally, I think this is a great idea as in the UK, Christmas is all about the Turkey and the Ham so if you’re a new veggie it can all feel a bit meaty and daunting. Perhaps not so much if you have a food stuff that combines all the yumminess of mushrooms, artichokes and sundried tomatoes into a nest shape!

Download a printable version of the recipe here and view it online here.

Thanks Veg Society!