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A Bit of Classy Comfort

We finally had our housewarming... kind of. A couple of weeks ago I had a very good friend visiting from Italy and we thought it would be nice to have people round, have some food and maybe a bit of a sing song as well.

Seeing as our new place isn't really big enough to have lots of people over for a sit-down meal, we did it buffet style. I made a variety of dishes and we got some paper plates and people just helped themselves. It was wonderful. So relaxing and incredibly stress free. Also, minimal washing up which is always good.

I did make chicken wings (obviously) but the star of the show seemed to be my vegetable frittata - not for the Mr though because he doesn't like egg so this was a real treat for me! Making frittata always takes me back to my time in Italy. For obvious reasons, it's a very popular secondo. Particularly in the summer and in places where fresh produce is readily available (most of the country). I've had lots of different types of frittata which just shows how versatile it is. If one of your guests or family doesn't like and ingredient, that's ok, you can change it. Unless they don't like eggs. Then you'll have to make something else.

Spring Veg Frittata

  • 2 courgettes, sliced

  • 1 red onion, sliced

  • Handful of cherry tomatoes, halved

  • 8 eggs, beaten

  • 2 tsp black pepper

  • 1 tsp salt

Put the courgettes and onion in an oven dish. Drizzle with olive oil and place in a preheated 180 degree oven for 20 minutes. Then add the tomatoes and mix everything around. Put it back in the oven for 10 minutes.

Mix the salt and pepper in with the eggs. Use the hot oil from the oven dish to grease it's sides and add the egg. Put it back in the oven for 20 minutes or until completely cooked. Still raw egg is never a good idea.

Serve with salad and bread.


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