This is the last week of holidays so no doubt you will want to make the most of it! There are a few things happening this week that you won’t want to miss.
- ANZAC Day Service. The UCSA will host an ANZAC Day Service on campus in the quad between Matariki and Puaka-James Hight (main Library steps). This is a chance for students, staff and local residents to come together to honour the incredible sacrifice and contribution of all those who have served in warfare. Come along and remember them.
Who doesn’t love a frittata? Full of eggy goodness and the simplest thing to make in the world!
Here is a recipe I tried this week and they are delicious.
Mini pea frittatas
- 6 medium egg(s)
- 1/4 cup(s) light thickened cream
- 3/4 cup(s) frozen peas, boiled, thawed
- 2 individual green shallots, thinly sliced
- 50 g reduced-fat feta cheese, crumbled
- 1/4 cup(s) fresh mint, finely chopped
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray two 12-hole (1 tablespoon/20ml capacity) mini muffin tins with oil.
- Whisk eggs and cream in a large jug. Season with salt and freshly ground black pepper. Add peas, shallots, feta and mint and stir to combine. Pour mixture into prepared tin holes. Bake for 15–20 minutes or until golden and cooked through. Serve warm or cold.
Tip: I have put them in wee zip-lock bags and frozen individual portions so when I feel like something I bring out some mini frittatas.