Every week, our Pantry coordinator picks out a couple of ingredients from what’s come into West Somerset Food Cupboard and turns them into something simple and delicious.
Light, fluffy and comforting, this frittata gets its soft, custardy texture from soaking ciabatta in milk and cream. It’s a great way to turn a Pantry loaf and a couple of courgettes into a proper meal.
Prep: 15 minutes, plus 30 minutes soaking
Cook: 45-50 minutes
Serves: 6 (please check this suits your portions)
You will need: a 20 x 25cm baking dish
Ingredients
- 500g ciabatta, crusts removed, roughly torn (to give you 250g)
- 200ml whole milk
- 200ml double cream
- 2 large garlic cloves, crushed
- 6 large eggs, lightly beaten
- ¾ tsp ground cumin
- 200g extra mature Cheddar, grated (divided)
- 2 medium courgettes, coarsely grated (430g)
- 25g basil leaves, torn
- 2 tbsp olive oil
- Salt and black pepper
Method
- Preheat the oven to 180°C fan.
- Soak the bread. Put the ciabatta, milk and cream in a medium bowl and mix well. Cover and leave for 30 minutes, so the bread absorbs most of the liquid.
- Mix the base. In a separate large bowl, combine the garlic, eggs, cumin, 100g of the Cheddar, ¾ tsp salt and ¼ tsp pepper. Add the soaked bread and any remaining liquid, then the courgettes and basil. Stir gently.
- Heat the dish. Place the baking dish in the oven for 5 minutes until hot. Remove it, brush with the olive oil and pour in the courgette mixture. Level the top.
- Bake. Cook for 20 minutes, then sprinkle over the remaining Cheddar. Bake for another 20-25 minutes, until golden brown and cooked through. A knife inserted in the centre should come out clean.
- Rest for 5 minutes, then serve.
Serving suggestion
Serve with a mixed herb and leaf salad dressed with lemon juice and olive oil, and a few chunks of feta crumbled over.
Tips and storage
- Don’t waste the crusts. Blitz them into fresh breadcrumbs. They freeze well.
- Make ahead: Bake up to 4 hours in advance, then warm through for 5 minutes before serving.
- Leftovers: It’s best eaten on the day it’s baked, but it will keep in the fridge for 1 day. Warm through for 10 minutes before serving.
Made with ingredients from this week’s Pantry at West Somerset Food Cupboard. Follow us on Facebook for more Cupboard to Kitchen recipes.
