Sometimes I feel I should come back to the staple food reality, even though the exotic food world is ever so tempting and exciting!
The past days I have been working and testing a wild leave bhaji type, commonly cooked in Hindu houses in the rains in Goa.
However it will take some time till I am ready to share it with you all since I am looking for some exciting flavor innovation in this direction, so you will have to be patient and wait some more time.
In the meanwhile, today, I introduce you to my dear friend Charles from Five Euro Food!
Charles is one of the few male food bloggers out there, sharing with us tasty and gorgeous food recipes from his British and Swedish heritage and further even from his current home, France.
His blog is all about preparing delicious and extravagant recipes, all under 5 Euros.
Each recipe is very well explained and easy to recreate with the help of step by step pictures, and recently Charles has even started to post you tube clips with each recipe.
Charles is a very kind and friendly Person, so feel free to connect with him through Twitter, Facebook, Youtube, Stumbleupon or Pinterest.
I am really awful in cooking with spinach and I know it’s healthy and all, so I am very delighted about Charles’s Frittata recipe share!
The recipe is easy to recreate and perfect whenever you are in a rush or when your belly is growling.
But enough from my side, now I would like to pass the word to Charles!
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Hi there, today I have the honor of filling in for Helene as she takes a day off!
I was touched to be asked to write up a post for her – the thought of anyone thinking that your writing is sufficiently good and interesting enough to be featured on their own personal blog is always a high compliment, so I hope my offering today can inspire you a little, even if it’s a bit more “mundane” than the exotic and delicious things Helene has been posting before – various gourds, a great many berries that I’ve never even heard of… well, she had an advantage – she is living in a distant country of course, so I’m looking forward to seeing what wonderful things she can make with more familiar ingredients.
If you don’t know me, I’m a British guy living in Paris – I’ve always loved cooking, ever since the first “macaroni cheese” I made for my family when I was about 6 or 7.
On my blog I try to cook food to serve two or more people for €5 or less.
Sometimes I get a bit carried away and post a €50 salmon flank, but I’m being a bit more strict with myself on those posts!
Today’s recipe is quick and easy and can be easily customized to suit any taste.
The most important part is the whisking of the eggs.
The success of a good frittata lies behind the air beaten into the eggs and volume held there!
I hope you enjoy it and thanks to Helene again for letting me be here!
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Ingredients
For the Frittata
- 6 Eggs
- 200 ml Milk
- 2 Onions
- ~300g large cooked Shrimps heads and shells removed
- ~400g Fresh Spinach
- 1 tbsp Olive Oil
- Parmesan for sprinkling on top
- Salt and Pepper
You’ll also need:
- A large quiche dish – about 30cm diameter
Instructions
- Start off by preheating your oven to 160 degrees Celsius. Meanwhile, take a large pan and place it onto the stove with a few centimeters of water in the bottom. When the water is boiling, pack the spinach into the pan and cover. Cook like this for about a minute, just enough time to wilt it down and make it more manageable. After it’s cooked immediately remove from the heat, drain, run under cold water and squeeze out as much excess water as possible.
- Once this is done, peel and chop the onions into fine slices. Heat the olive oil in a pan and fry the onions lightly until starting to soften before removing from the heat and setting aside.
- Crack the eggs into a large bowl and whisk, preferably using an electric whisk for about 3 minutes until the eggs have greatly increased in volume. Add the milk and whisk again for another 2 minutes until the mixture is very frothy.
- Cut the shrimps in half and then roughly chop the wilted spinach. Arrange the cooked onion, spinach and shrimp halves inside your quiche dish before finally pouring on the egg and milk mixture.
- Grate parmesan liberally over the top of the mixture and top with a generous sprinkling of freshly ground pepper.
- Bake in the preheated oven for about 30 minutes, until turning a light golden brown before removing, sprinkling on a little freshly ground salt, and then serving. Enjoy with some simple boiled potatoes and a side-salad for a delicious meal!
Nutrition
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I’m here from Charles’ blog – he’s one of my favorites. This is a great recipe – simple and delicious. I LOVE the photo of the eggs being poured over the shrimp. It’s stunning. 🙂
Glad you invited Charles, have being following his wonderful blog for a while.
Love the simplicity of this frittata and the flavors.
Lovely to see Charles here! I love this frittata!
Charles, thanks for the recipe: your frittata is just simply great! 🙂
Helene, thanks for inviting Charles…
What a perfect dish for Sunday brunch! I can see this easy frittata being used with other meats like you said. I would love it with chorizo for sure! Gorgeous frittata! I’ve never been here at Helene’s so it’s nice to meet someone new. Headed to check out her blog!
Hello Helene! What a pleasure seeing Charles in your kitchen today :). I enjoy the simplicity of frittatas and marvel at all the goodness that can be worked into these tarts – the combination of spinach and shrimp sounds absolutely delicious, and I have to say the photos of the finished tart in all of its golden glory have me wishing I could teleport a piece over the internet and into my home… yum!
A wonderfully light meal to share with friends or a loved one. I have to admit though that I’m a bit of a labour saver so that I’d probably use a thawed block of frozen spinach instead of cooking fresh spinach for this dish.
My crisper (aka the place where veggies come to die) normally just holds a bag of milk, lemons, limes and deli items. 🙂
This is a gorgeous frittata, Charles — you had me at the title.
Thanks so much for having me here Helene! Can’t wait to see your new creation too – sounds really interesting 🙂
Love this recipe Charles, fantastic photos and instructions as usual and love your site as well Helene! Will be coming back for more of your great recipes!
Hello Helene,
I came here from Charles blog, it is a pleasure to discover your blog.
Charles I have to admit I don’t cook with spinach as much as I should. This sounds like a great way to put more spinach on the table
Nice to meet you, Helene! Charles, I love the combination of flavors in your frittata!
Hi Helene I’m over here from Charles’ blog. Charles, What a lovely recipe to guest post. I love the shrimp and spinach combo. I am a little surprised to see cooked shrimp used in the recipe, is it because you were concerned that they wouldn’t cook through in time? Looking forward to trying it out sometime.
Hi Eva – to be honest, it’s only because cooked shrimps are much easier to get a hold of. Raw shrimps are often large and expensive (like tiger shrimps)… we don’t have so many raw ones like the type I used in this recipe, but you’re right – using raw ones would be better. I guess I don’t often think about that because I rarely have raw ones in the house!
Charles and Helene, enjoyed this post very much and will come back tomorrow when I will have time to peruse Masala Herb.
Hi Helene,
So good to see charles guest posting today. This is one gorgeous frittata. Shrimp, spinach and cheese-what a perfect combination of ingredients!
Way to go Charles! Smashing dish. I like this version where you don’t have to worry about turning it over…
Charles, love your Frittata! I have to agree with the others the flavors are well combined and it is a tempting meal right now.
Thank you Charles for your rich recipe contribution here, you are outdoing yourself once more. 😉
Great guest you have here, Helene! And my tummy IS growling! 🙂
Oooh … that crunchy parmesan top!
That’s a beautiful looking frittata Charles. Beautiful flavours xx