Breakfast really is the only reason to go to sleep at night, for one you get to have coffee, and secondly it’s got to be the best meal of the day, apart from lunch and dinner that is. This is our first blog post, not so much for you, but for us to keep track of all the things we eat on a daily basis. We are blessed with really good food in this part of the world, which you will encounter as this blog starts to develop. So first up we bring you the frittata. We had to google frittata to make sure we were defining this meal correctly and for once we were spot on. As we are semi–employed (I use this term loosely) at the moment we have the ability to spend a bit of extra time in the kitchen and this is what we wax came up with.
At this time of year the harbour is filling up with snapper, we only know this because one of the boys keeps supplying us with his catch – we have been trying ourselves, with little no luck. This time he delivered us a bunch of huge smoked fillets, still warm from the smoker. We managed to polish off most of it with some crackers and avocado – what survived was used the following morning in this fritatta. Sweetcorn = summer and as the price drops at the local market you know it’s getting sweeter and sweeter, not only on your tastebuds but on your wallet also (see semi-employment above). The last key ingredient is feta, cheese making has become a little hobby in recent weeks and we still had some left over in the fridge, yew.
prep. 5 minutes // cooking time 10 minutes
what went in it
1 cob fresh corn
1 small red onion, diced
1 tsp whole cumin seeds
1/2 tsp chilli flakes
4 eggs
2 tbsp milk
1/2 cup smoked snapper (or any other smoked fish), flaked
10 basil leaves, torn up
1/4 cup feta, crumbled
fresh ground pepper + salt
what we did
Pre heat your grill on high. Slice corn from cob, fry on medium heat for 5 mins or until just starting to colour in a good splash of olive oil along with red onion, cumin and chilli. In a separate bowl, beat eggs and milk and season well. Gently mix in smoked fish and basil. Add to the corn and onions, mix evenly. When bubbles start to show through the egg mix, sprinkle over the crumbled feta. Place under the hot grill for 3-4 minutes or until just browned on top. Serve with fresh salad. Bon appetit.