My friend, Glampacker, made an amazing Nigella Lawson creation: nutella hazelnut cheesecake. I estimated that it would’ve been over 500 calories per serve so I decided to make a pretty light dinner knowing that the cheesecake was going to be calorie-intensive.
Serves 6 (or 4 if you’re hungry)
Prep time 20 mins
Cook time 20 mins
Ingredients
For the frittata:
1 tbsp olive oil
1 onion (red or brown), finely sliced
1 garlic clove, crushed
6 yellow squashes, finely chopped
6 eggs
150g feta cheese (I used reduced fat)
Optional: tomatoes and herbs like basil or parsley (but I forgot)
For the salad:
250g rocket leaves or salad mix (mine was a salad mix with some beetroot as well)
1 large eggplant (or 2 small), diced
1 garlic clove, crushed
3 tbsp olive oil
60g flaked almonds (ideally roasted, but I couldn’t be bothered)
6 tbsp balsamic vinegar, Italian import preferred
6 ramekins
Preheat the oven to 200C.
Heat the oil in a pan and saute the onions until soft. Add the squash and cook for about 10 minutes or until cooked through. Stir in the garlic after this. I left it in for a bit longer until some got a little brown to add in more flavour. Grease 6 ramekins and fill with the squash mixture equally.
Meanwhile, coat the eggplant with the olive oil and garlic. Place in a baking tray and put in the oven and cook for 30 minutes.
Beat the eggs and the feta until it becomes a smooth mixture. I used an electric beater because the feta was a bit hard to crush. Fill up the ramekins with the egg mixture.
Place the ramekins in the oven and cook for 20 minutes or until they puff up and golden brown on the top. The eggplant should also be done by then. Take out the ramekins and let it cool for a few minutes while you prepare the eggplant salad.
Toss the eggplant and the salad mix. Drizzle with the balsamic vinegar and sprinkle with the flaked almonds. Serve with the frittata.