Frittata
Italian flat omelette: eggs and whatever vegetables, herbs and cheese the fridge offers, started on the hob and finished under the grill. Eats hot, warm or cold. The oldest leftover-redemption dish in Italian cooking.
Overview
Vegetables (spinach, courgette, peas, anything) cook in an oven-proof pan with onion. Beaten eggs with parmesan, herbs and seasoning pour over; the bottom sets on the hob, the top finishes under a hot grill until just puffed.
Ingredients
- 2 tablespoons olive oil
- 1 onion (sliced)
- 1 courgette (small, cubed) or other vegetables (peas, asparagus, leftover potatoes, etc.)
- 200 g spinach
- 8 eggs (large)
- 50 g parmesan cheese (or pecorino, grated)
- 100 g feta (or goat cheese, crumbled, optional)
- A small bunch of fresh herbs (parsley, chives, basil, dill)
- salt
- pepper
- A grating of nutmeg
Method
Stage 1 - Vegetables
- Heat the grill on its highest setting.
- Heat the oil in a 25 cm oven-proof non-stick or cast-iron pan over medium heat.
- Cook the onion for 5 minutes.
- Add the courgette; cook 4-5 minutes.
- Add the spinach in handfuls; let it wilt down.
- Spread the vegetables evenly across the pan.
Stage 2 - Egg mixture
- Whisk the eggs in a bowl with the parmesan, half the herbs, salt, pepper and nutmeg.
Stage 3 - Cook
- Pour the egg mixture into the pan over the vegetables.
- Scatter feta on top.
- Cook on the hob over medium-low heat for 5-6 minutes until the bottom is set and the sides are firm but the centre is still wobbly.
- Slide the pan under the hot grill for 3-4 minutes until the top is golden and the centre is just set.
Stage 4 - Rest and serve
- Rest the pan on the hob for 2-3 minutes.
- Slide onto a board; cut into wedges.
- Scatter remaining herbs.
Notes
- Oven-proof pan: No plastic handles. Cast iron or all-metal non-stick.
- Don't overcook: A puffy, just-set centre stays moist; an over-baked frittata goes dry. Pull when slightly wobbly.
- Whatever vegetables: Asparagus, leftover roast potatoes, peas, broccoli, mushrooms - frittata is forgiving.
Storage
- Eats hot, warm or cold. Keeps 3 days refrigerated; great in a packed lunch.
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