I recently reinstated my veg box delivery but opting for Abel & Cole for a change, instead of Riverford. Not that I had any problems with Riverford; I thought they were great, but the fact that you can skip any fruit or veg you don’t want appealed to me, as I used to end up with hundreds of mud-covered carrots which, not owning a rabbit or a carrot-eating cat, usually ended up in the bin.
The problem with skipping something in your delivery is that you don’t know what it’ll be replaced with and when I skipped potatoes one week, I received beetroot instead. What the hell was I supposed to do with that? (Well, actually I grated it and had it in a salad and it was fine with the added bonus of turning the feta cheese a nice pink colour.)
But wanting to avoid any more ‘what the hell do I do with that?’ vegetables, although I’ve had a delivery of courgettes for two weeks running, I decide to keep the courgettes and find a nice recipe for them. Having eggs to use up in the fridge, a frittata seemed to be the obvious choice. Although, having an oven with a grill that doesn’t work, it had to be an oven-baked frittata and the last time I made a frittata and put it in the oven instead of under the grill, it turned out to be a soggy mess.
Still, Google came to my rescue and I found an oven-baked frittata recipe which I can’t link to, as I just scribbled down some notes into my notebook and can’t remember where I found it.
I also used the cherry tomatoes that came in the box and it turned out perfectly, which is more than can be said for the home-grown potatoes that I overcooked into near-disintegration.
- Fry the courgette for 5 minutes
- Blend a little milk with the flour, add eggs, cream and rest of the milk
- Season with salt and pepper
- Add the cheese
- Pour mixture into an oven-proof dish
- Add the courgettes and tomatoes
- Cook for 25-30 minutes on 200c