Playtimes HK Magazine September 2017 Issue | Page 69

over a medium heat. Add the mush-
rooms and thyme and sauté until tender.
Remove the mushrooms from the pan
and set aside.
2. In the same saucepan, heat the
remaining oil over a low heat. Add the
onions and cook for ten minutes or
until softened and lightly golden, stirring
regularly. Stir in the sugar and vinegar
and cook for a further five minutes or until
caramelised.
3. Preheat the oven to 200C (400F/ Gas
6). In a bowl, whisk together the eggs
and milk, stir in the dill, mushrooms and
half the goat’s cheese, then season to
taste. Pour this into the saucepan with
the caramelised onions, making sure no
onions are stuck to the bottom of the
pan, stirring gently.
4. Cook the frittata mixture for two
minutes or until the edges start to set.
Sprinkle over the remaining goat’s cheese
and cook in the oven for 15 minutes or
until golden and set. Allow to cool.
5. Cut the frittata into portions, wrap in
cling film (plastic wrap), place in con-
tainers and freeze. When ready to eat,
defrost in the fridge overnight, and reheat
in the microwave until warm. Garnish with
fresh dill, to serve.
Bec Dickinson is a food photographer,
stylist, writer, cake baker & author. With
a strong ethos for humble food from the
heart, Bec aims to celebrate cooking food
from scratch, using seasonal produce and
packing it full of love. The best ingredient.
Bec’s book Love Your Lunches is available
through Book Depository.
September 2017
67