Lucy has donated a frittata recipe to a new New Zealand book “Cooking 4 Change” which was released on 26 August in New Zealand. The NZ Woman’s Weekly featured Lucy as part of the book promotion and included her “The I-hate-cooking frittata”
Kiwi stars' kitchen confessions
Kiwi stars Sam Neill, Hilary Barry and Lucy Lawless let Erin Simpson in on their kitchen secrets.
Going to Lucy’s home to shoot her for the book required a very quick change of plans, Erin explains.
“We were shooting with [women’s Black Sticks captain] Kayla Whitelock down in Palmerston North, and then Lucy calls us, ‘Yup, I can do it! See you tomorrow in Auckland at 11.30.’”
After Erin and the crew shared a brief moment of panic, they hatched a plan to get back up to Auckland in time. After all, it was Lucy Lawless, and Erin and Dick had been trying to find a time for her to cook her recipe for weeks and weeks.
“We were like, ‘Oh, okay! Well, if Lucy can do it then, then we’ll make it happen!’ So we ditched the rental car we were supposed to drive back up in, all booked flights and made it to her place on time the next day. And she was absolutely lovely! It was so worth it.”
The I-hate-cooking frittata
- 6 eggs
- Milk, for mixing
- Salt and freshly ground black pepper, to taste
- Oil or butter, for cooking
- 1 onion, finely chopped
- Small bunch silverbeet, stalks removed and leaves finely chopped
- 50g creamy goat’s cheese, crumbled
- Anything else you have to hand that you’d like to add, for example chopped leftover cooked potatoes, ham and/or capsicum etc (optional)
- 2 tomatoes, sliced or handful cherry tomatoes, halved
- Handful grated tasty cheese
- Green salad, to serve
1 Place the eggs in a bowl with a splash of milk and season with salt and pepper. Beat together and set aside.
2 Heat some oil or melt some butter in a large frypan over medium-high heat. Add the onion and cook for a couple of minutes, then add the silverbeet and cook, stirring, until soft.
3 Preheat the grill. Reduce heat to medium and add the egg mixture. Cook for about 3 minutes, then add the goat’s cheese and any other ingredients you want to add, if using.
4 Top with the tomatoes. Once the frittata is starting to gel on the sides and pulling away from the pan a little bit, you will know it’s time to add the tasty cheese and pop it under the preheated grill.
5 Watch it carefully! The frittata should start to puff up and the grated cheese will go golden brown.
6 When it’s perfectly done, take it out and leave to cool a little before cutting it – if you cut it too soon, it will deflate like a soufflé. Serve it with a green salad.
Cooking 4 Change was released on August 26. Available from pottonandburton.co.nz/c4c or selected bookstores. RRP $49.99.
For more about the book – check out the following links