By Mrs Tombs (Catering Manager)
In the Greens Kitchen, we are focusing on our carbon footprint and how we can promote less impactful dishes to our students. It is all about education, and by placing small earth symbols next to dishes, students can identify ‘hero’ dishes that are kinder to the planet.
To understand how impactful a dish is, we consider whether the product is imported, the type of farm the ingredients come from, how it is packaged for delivery to us, how it is cooked, and the amount of water typically used in both producing and cooking the product.
Another major factor in the food industry’s carbon footprint is food waste. It is estimated that 10.7 million tonnes of food waste go to landfill every year in the UK alone. We have all been guilty of throwing leftovers away rather than reusing them. A great, simple dish that makes use of a wide variety of leftovers is a frittata.
Ingredients
- 6 large eggs
- 60ml milk
- 2 garlic cloves, minced
- ¼ teaspoon sea salt
- Black pepper
- Olive oil
- Chilli paste
- Any leftover vegetables and potatoes
Directions
- In an ovenproof pan, heat a tablespoon of oil over a medium heat.
- Add your leftover vegetables and potatoes, season generously, and heat through.
- Add the garlic and chilli paste and cook for a further few minutes.
- Crack the eggs into a jug, add the milk, and whisk until well combined. Pour the mixture into the pan, giving it a shake to distribute the egg evenly.
- Transfer the pan to a preheated oven at 180°C for about 20 minutes or until the eggs are set.
I like to add crumbled feta on top before popping it in the oven to bake.
