Frittata Focus!

What’s fast to make, full of flavour, uses up leftover veggies and protein and is super economical?  The fabulous frittata! This dish, first originating in Italy, has become a firm favourite in our neck of the woods and for good reason.  Along with minestrone (another fabulous Italian invention), it was created as a way to use up leftovers of all sorts – from pasta to peas to pancetta, it all goes in and out comes a delicious meal!  It’s also found favour because of its versatility – it can be served hot or cold, and it can cater as lunch or dinner (and even breakfast if you are so inclined!).  It’s also a great dish to get little ones engaged and involved in cooking, because it’s so easy to put together – building kitchen confidence that will stand them in good stead the rest of their lives.

5 tips for a fabulous frittata:

Do cook your veggies before you add them in – veggies such as carrots, potatoes and onions won’t soften unless you cook them prior to adding them to your frittata. Mushrooms, zucchinis and tomatoes will go make your frittata go soggy if you don’t saute them off first. Of course if your ingredients are already cooked, then you’re already good to go.

Don’t over-whisk your eggs – you just want to break the eggs up, not beat them into oblivion!  

Do use a pan that can be heated on the stove top and also work in the oven (that means no plastic peoples!). Alternatively, bake the frittata in the oven for the whole she-bang, like in this recipe (hyperlink to the recipe which is on p70) from the No Excuses Cookbook (hyperlink to the book to buy – currently not on our website but we will get it linked there from Booktopia.

Don’t forget to season!  Use herbs along with salt and pepper to bring out the flavours of the foods you’re putting into your frittata.  Fresh herbs are best but if they’re not available go for dried, just make sure they’re not too old, as dried herbs do lose their flavour over time. Use good quality salt and you won’t need to use much – there are some fantastic Aussie salts such as Murray River Salt that will bring out the flavour of your ingredients.

Do watch the clock when cooking.  There’s nothing that will frustrate your frittata efforts more than overcooking it.  A good frittata should be only just set, not soggy but not stripped of all moisture either. A tip – rather than cooking your frittata til it’s baked brown on the top, sprinkle some grated cheese over the top just before you’re ready to take it out of the oven.  The cheese will brown up and get golden, while your frittata will not lose its fabulousness!

Recipe Below…