Life is busy. Life is crazy busy. I’ve left my job and written a book (I am so excited to even type that!). It all happened in 6 months. In the middle of this my Dad has been seriously ill and I have been going home a lot. I have also been travelling elsewhere more than before. I have moved flat too.
I’ve chosen this life, and I love it, I wouldn’t change a thing. Working doing what you love means that work never stops, and being so busy does take a toll. I have been ill more than is normal and I am growing pretty tired of it. I hate being ill at all.
So today as I sat here coughing and wheezing with a scratchy throat, I felt depressed. I needed to eat something that would make me feel good and really wouldn’t take any time to cook or much effort to source the ingredients. I dragged my carcass to the local Waitrose and my face lit up when I spied there on the shelf Laverstoke Park Farm Buffalo Ricotta.
HOORAY! I adore this stuff and when I visited the farm last year I asked if they had any plans to make it, to be met only with an echoing NO. Disappointed. But now they are making it and joy of joy I can get it less than 10 minutes away. So into the basket it went and I skipped/coughed my way home.
I combined some eggs with the ricotta and whisked it with a pinch of salt until the ricotta was the size of breadcrumbs. I then sautéed some sweet small tomatoes and some fiddleheads (I still have a mini stash!) with a clove of finely chopped garlic. When soft I added the egg mixture and popped it into the oven to bake. 15 minutes later a puffy joyful frittata awaited me. It made me smile.
Now why haven’t I done this before? It was so lovely and light a perfect summer dish and very quick too. No fiddleheads? Increase the tomatoes or add some asparagus, whatever works for you. This is perfect quick lunch food for friends to be eaten in the sunshine with some salad.
Recipe: Ricotta Frittata with Tomatoes & Fiddleheads
6 large eggs (free range organic if possible)
200g good ricotta
150g good cherry tomatoes, halved
12 fiddleheads, trimmed and washed (or asparagus spears)
2 tbsp chopped fresh basil
1 clove garlic, peeled and finely chopped
Preheat your oven to 180 deg C.
Sauté the tomato and fiddleheads in some oil for about 5 minutes until softening. Add the garlic and after a further minute take it off the heat.
Combine the eggs and ricotta and beat or whisk until the ricotta is the size of breadcrumbs. Season with some sea salt.
Add the tomato mixture and the basil and stir through. Pour into an oiled frying pan with oven proof handle or large pie dish and bake for 15 minutes.
Check progress (it will depend on the size of your pan). When the frittata is set and golden and all puffed up it will be ready to devour.
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