Breakfasts Without Bacon (or Dairy!); Frittata!

So, I'm a week into cutting out dairy, and not to get ahead of myself, but I'm not actually finding it too difficult.

So far people have been understanding and accommodating, and there are plenty of alternatives available to stop me feeling left out whilst I'm weaning myself off my milky addiction.

Had a lovely meal at River Cottage Canteen, Winchester for a family birthday and after emailing the staff in advance they sent me a menu highlighting what options I had -and I did have actual options! It was great and the best plate of carrots I've ever eaten, (I'm actually not being facetious, it really was.) Staff are very knowledgable, accommodating and friendly, they had dairy free alternatives available and even made me up my own special dessert which had apparently never been done before. I highly recommend checking them out. Might be worth letting them know in advance if you're a difficult diner, like me. Wear that badge with pride.

So, breakfast! Back to my old staple of FRITTATATATATATATATAAAA! And attempting to prove to myself that I can make one that isn't drenched in cheese. I was also trying to think of ways to use up the cashew/cauliflower cream I had made because apparently I'd made bloody loads of it. It works well as a good creamy accompaniment to a veggie frittata.

I also wanted to try out Cheezly's Blue Style melted in a dish, as it is truly vile cold and as a centre piece- weirdly how I imagine a foamy corpse to taste. Just no- but I suspected it could have boosted my frittata, and I think it did add a nice little tang, don't overdo it though; this is not a situation which calls for "all of the (not) cheese!"

Serves 4 (Actually does! I have half left and both Massive Munch and myself were full after our 1 serving.)

you will need:
9 eggs, from happy chickens living a nice, long life.
up to about 1/2 cup Koko milk (I don't really know, I did it by eye and probably put too much in, judge for yourselves on how wet you like it.)
1/4 head of broccoli, cut small
1 small red onion, finely sliced
1/2 yellow courgette, finely sliced
1 large tomato, chopped small
4 galic gloves, minced
2 mushrooms, chopped small
salt & pepper
1 tsp dried parsley
Up to 1/4 block Cheezly Blue style, finely grated (optional)
  1. Preheat oven to gas mark 6 or equivalent. Grease your oven proof frittatatatata dish with olive oil and your fingers.
  2. Crack your eggs straight into your greased dish, add the Koko milk and seasonings and whisk well with a fork.
  3. Throw in all of your veggies and remix with the same fork (saving you washing up, you're welcome), until well incorporated.
  4. Put it in your oven, somewhere in the middle and wait until it's cooked firmish. I'd say about 30 minutes, but you can tell how much wibble you want in your FRITTATATATATATATATATAAAAAA!!!!
  5. Cut yourself a wedge off, dollop some cashew/cauli cream on the side and eat it.
  6. Feel satisfied and smug at your lack of cheese frittatatatatatatatatata-ing.

P.S. Look how good my new camera is! I LOVE IT.


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