The Big Frittata

Shy-frittatarer? Get amongst it.

Ingredients

** ingredients used here are only a guide!

1 onion, sliced or chopped
2 small leeks, sliced
2 cloves garlic, chopped
3 cooked potatoes, sliced
10-12 eggs
dash of milk
small knob of Parmesan cheese
couple stems of parsley, chopped
1/2 – 1 bunch spinach, roughly chopped
120g feta
1 ripe tomato, sliced

Method

The Art of the Big Frittata is a fairly loose and freeform art.  It’s also a very handy art.  Because sometimes what you have at hand – a few potatoes, a pumpkin wedge, leftover roast tomatoes, a bunch of spinach  – is simply awaiting the transformative powers of a big old pan, a little cheese and a handful of good eggs.  Add a fresh salad, maybe a crunchy loaf of bread, and that’s breakfast, lunch or dinner sorted.

Below I’ve attempted to describe my latest one in hopes it will help get any shy-frittatarers frittata-ready.  I’m certainly no expert, so feel free to comment below with your own tips and favourite combos.  And like most things shared here, this is not high tech – you just need cooked veggies, enough eggs to cover them, and ideally a spot of salty cheese.  Use an oven-proof pan on the stovetop, and finish it off under the grill or in the oven to set the top.  Oh and it’s yummy with a dollop of kasundi!

 

The Big Frittata (potato, leek, tomato and feta)

Heat an oven-proof pan with olive oil and sauté the onions, leeks, garlic (whatever you’re using) until soft and sweetened. Add your greens and any other veg to cook as well (perhaps you have a zucchini that needs using, for instance). Here I caramelised an onion and some baby leeks, before adding a clove of chopped garlic and some blanched warrigal greens. I also sliced 3 potatoes into small chunks and boiled them separately until cooked. When adding extra veggies, just be mindful they won’t make it too watery – keep your soggy marrows out of there.

Crack the eggs into a large bowl and whisk with a fork. Use 6 eggs for a smaller frittata to serve 2-4 people. A big one like this (this cast iron pan is the size of a big dinner plate, those tomato slices are huge) took 10 large eggs. Season the eggs well with salt and pepper, add a dash of milk for extra creaminess, and stir in some grated parmesan cheese and chopped parsley.

Warm up that pan again if it has cooled, add a knob of butter (why not) and assemble all your veggies in a flat-topped kind of way. Here I crumble the feta over everything but you could add it to the egg mix instead. Then pour over the eggs and if you want to add the tomato slices on top then do that too. Let it cook gently on a medium heat until it looks set around the edges but still wobbly in the middle (depending on size that’s probably about 20-30 mins). Then move it to the oven or under the grill for 5-10 minutes to set and brown the top. Frittata done!

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