Frittata many ways
A frittata is one of the easiest and quickest complete meals in a single dish. It is good eaten warm from the pan or cold by hand at a picnic. It can be a meal for one or feed the hordes.
To get a good dose of the 13 vitamins and nutrients in an egg, try the following recipe.
Frittata many ways
A frittata is one of the easiest and quickest complete meals in a single dish. It is good eaten warm from the pan or cold by hand at a picnic. It can be a meal for one or feed the hordes.
Frittata is an Italian word loosely translated as fried. There are thousands of frittata recipes, some are cooked on the stove top in a frying pan then finished under the grill, some are baked.
I prefer the fried version as you don’t have to turn on your oven.
Ingredients
Use a base of beaten eggs, seasoned to your liking – rule of thumb is two eggs per person.
Find some veggies and herbs that you have in the fridge or in your garden.
Method
Put some olive oil in an appropriately sized pan and add your veggies – onions first, then mushrooms, silverbeet stems, fennel, zucchini and lastly your leafy greens and herbs. Fry till wilted. Add your seasoned beaten eggs and let them run through the fried veggies without stirring. Cook until the base is browned but the eggs still wobbly on the top, add slices of tomato and maybe grated cheddar. Pop under a heated grill until browned on the top and the cheese is melted. As an alternative to melted cheese add dollops of goat's cheese after grilling the top. Don’t overcook as the eggs will turn rubbery.
Mix it up with your favourite veggies, add cooked bacon or ham. No two frittatas need be the same. You can serve with a salad and potatoes for a full meal or just eat it on its own breakfast, lunch or dinner.
