Lettuce quiche frittata combo

A combination of crust-less quiche and a frittata - trust me, it's good!!!  And what a fabulous way to use limp lettuce.

 

+ 220 g fresh Iceberg lettuce, rinsed, chopped roughly (see left picture)

½ - 1 onion, chopped roughly  ½ cup milk

3 large eggs  2 tbsp cumin seeds

2 tsp crushed garlic  Salt, pepper

Butter   Crumbled/cubed feta cheese

Cheddar cheese, grated

 

Preheat oven to 180 oC.  Pat the lettuce dry (or dry it in your salad spinner).  Heat the butter in pan (that can be used in the oven) on the stove top, fry the cumin seeds, garlic and onions on medium heat till nicely golden brown.   

 

Remove the pan from the stove top.  Stir in the lettuce and feta cheese, season.  Beat the milk and eggs together and pour into the onion-lettuce mixture.  Mix well.  Sprinkle with Cheddar cheese and pop into oven on middle rack.  Bake for about 10 – 20 minutes, till top is golden and crispy and the centre of quiche/frittata is set.  Let it cool for a bit.  

 

If you don’t have a pan that is oven-resistant, follow the recipe up to where you add the milk-egg mixture.  Transfer the mixture then to an oven pan/quiche pan, sprinkle with cheddar cheese and bake. 

Recipe and photos:  Alma Pretorius