Sometimes I feel I should come back to the staple food reality, even though the exotic food world is ever so tempting and exciting! The past days I have been working and testing a wild leave bhaji type, commonly cooked in Hindu houses in the rains in Goa. However it will take some time till I am ready to share it with you all since I am looking for some exciting flavor innovation in this direction, so you will have to be patient and wait some more time.
In the meanwhile, today, I introduce you to my dear friend Charles from Five Euro Food! Charles is one of the few male food bloggers out there, sharing with us tasty and gorgeous food recipes from his British and Swedish heritage and further even from his current home, France. His blog is all about preparing delicious and extravagant recipes, all under 5 Euros. Each recipe is very well explained and easy to recreate with the help of step by step pictures, and recently Charles has even started to post you tube clips with each recipe. Charles is a very kind and friendly Person, so feel free to connect with him through Twitter, Facebook, Youtube, Stumbleupon or Pinterest.
I am really awful in cooking with spinach and I know it’s healthy and all, so I am very delighted about Charles’s Frittata recipe share! The recipe is easy to recreate and perfect whenever you are in a rush or when your belly is growling. But enough from my side, now I would like to pass the word to Charles!
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Hi there, today I have the honor of filling in for Helene as she takes a day off! I was touched to be asked to write up a post for her – the thought of anyone thinking that your writing is sufficiently good and interesting enough to be featured on their own personal blog is always a high compliment, so I hope my offering today can inspire you a little, even if it’s a bit more “mundane” than the exotic and delicious things Helene has been posting before – various gourds, a great many berries that I’ve never even heard of… well, she had an advantage – she is living in a distant country of course, so I’m looking forward to seeing what wonderful things she can make with more familiar ingredients.
If you don’t know me, I’m a British guy living in Paris – I’ve always loved cooking, ever since the first “macaroni cheese” I made for my family when I was about 6 or 7. On my blog I try to cook food to serve two or more people for €5 or less. Sometimes I get a bit carried away and post a €50 salmon flank, but I’m being a bit more strict with myself on those posts! Today’s recipe is quick and easy and can be easily customized to suit any taste. The most important part is the whisking of the eggs. The success of a good frittata lies behind the air beaten into the eggs and volume held there!
I hope you enjoy it and thanks to Helene again for letting me be here!
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That’s a beautiful looking frittata Charles. Beautiful flavours xx
Great guest you have here, Helene! And my tummy IS growling!
Oooh … that crunchy parmesan top!
Charles, love your Frittata! I have to agree with the others the flavors are well combined and it is a tempting meal right now.
Thank you Charles for your rich recipe contribution here, you are outdoing yourself once more.
Way to go Charles! Smashing dish. I like this version where you don’t have to worry about turning it over…
Hi Helene,
So good to see charles guest posting today. This is one gorgeous frittata. Shrimp, spinach and cheese-what a perfect combination of ingredients!
Charles and Helene, enjoyed this post very much and will come back tomorrow when I will have time to peruse Masala Herb.
Hi Helene I’m over here from Charles’ blog. Charles, What a lovely recipe to guest post. I love the shrimp and spinach combo. I am a little surprised to see cooked shrimp used in the recipe, is it because you were concerned that they wouldn’t cook through in time? Looking forward to trying it out sometime.
Hi Eva – to be honest, it’s only because cooked shrimps are much easier to get a hold of. Raw shrimps are often large and expensive (like tiger shrimps)… we don’t have so many raw ones like the type I used in this recipe, but you’re right – using raw ones would be better. I guess I don’t often think about that because I rarely have raw ones in the house!
Nice to meet you, Helene! Charles, I love the combination of flavors in your frittata!
Love this recipe Charles, fantastic photos and instructions as usual and love your site as well Helene! Will be coming back for more of your great recipes!
Hello Helene,
I came here from Charles blog, it is a pleasure to discover your blog.
Charles I have to admit I don’t cook with spinach as much as I should. This sounds like a great way to put more spinach on the table
Thanks so much for having me here Helene! Can’t wait to see your new creation too – sounds really interesting
This is a gorgeous frittata, Charles — you had me at the title.
A wonderfully light meal to share with friends or a loved one. I have to admit though that I’m a bit of a labour saver so that I’d probably use a thawed block of frozen spinach instead of cooking fresh spinach for this dish.
My crisper (aka the place where veggies come to die) normally just holds a bag of milk, lemons, limes and deli items.
Hello Helene! What a pleasure seeing Charles in your kitchen today
. I enjoy the simplicity of frittatas and marvel at all the goodness that can be worked into these tarts – the combination of spinach and shrimp sounds absolutely delicious, and I have to say the photos of the finished tart in all of its golden glory have me wishing I could teleport a piece over the internet and into my home… yum!
What a perfect dish for Sunday brunch! I can see this easy frittata being used with other meats like you said. I would love it with chorizo for sure! Gorgeous frittata! I’ve never been here at Helene’s so it’s nice to meet someone new. Headed to check out her blog!
Charles, thanks for the recipe: your frittata is just simply great!
Helene, thanks for inviting Charles…
Lovely to see Charles here! I love this frittata!
Glad you invited Charles, have being following his wonderful blog for a while.
Love the simplicity of this frittata and the flavors.
I’m here from Charles’ blog – he’s one of my favorites. This is a great recipe – simple and delicious. I LOVE the photo of the eggs being poured over the shrimp. It’s stunning.
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