Sometimes, all you need for Kitchen Life’s balance to be restored, is a new blender and a Saturday morning at the Oranjezicht City Farm Market in the waterfront.
I was lucky enough for tick both those boxes recently 🙂
After months of struggling with my old blender falling apart at the seams, I decided it was time to upgrade. So I started the long journey of late night internet searches, comparative reviews and internal debates. That was, until, I stumbled across Omniblend! Praise be!! An actual commercial blender with a powerful motor and a reasonable price tag!
I got in touch with owner Lisa and hey presto, my new blender was delivered in a flash! The service was seamless, from order to delivery PLUS after sales service has been a dream. These guys just want you to take care of you and what a refreshing change that makes!
With new kitchen tools comes new eagerness to spend even more time in the kitchen, so off we went to the OZCF market for a flat white and some grocery shopping…ah, my happy place!
Be sure to get there early to avoid the rush and to ensure you get all the goodies you need!
We spotted these beautiful leeks & spring onions and couldn’t help but try our version of Love & Lemons Spring Onion Fritatta.
- 8 eggs
- ¼ cup milk
- olive oil, for the pan
- 3-4 thin spring onions, chopped, plus 2 sliced into thin strips
- 1 garlic clove minced
- ½ cup frozen peas, thawed
- 200g crumbled feta
- salt & pepper
- a few pinches of red pepper flakes
Preheat your oven to 180 degrees C.
In a medium cast iron or oven-proof pan, lightly sauté the spring onions in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes.
Blend the eggs, garlic, water, salt and pepper in a blender until combined and lightly foamy.
Pour in the eggs and add the peas and the feta. Put the pan in the oven, and bake for 15-20 minutes, or until the frittata are golden brown and the eggs are set.
Top with fresh spring onion and serve with a fresh side salad.
Recipe adapted from Love & Lemons.