You know those days when you a) can’t be bothered to cook and b) the kids are running around screaming and c) you just want to sit down and have a glass of wine? I regularly have those, and that’s when this little one pan wonder works beautifully! It’s quick sticks to whip up and works with whatever you have in the fridge (provided whatever you have includes eggs and cheese!). A frittata is an eggy Italian crustless quiche-y type of dish, that can be made with a variety of ingredients. My recipe is not traditional in any way, but it’s delicious none the less.
How to whip up a frittata in 20 minutes!
You will need:
- 6 eggs
- 200ml cream (optional, but it gives the dish a bit of extra deliciousness!)
- 1 cup of grated cheese (I prefer cheddar)
- Dash of olive oil for frying
- Filling: this could be anything you have in the fridge, including leftovers, cut up into small pieces.
Ideas for a filling:
I like to have 1 or 2 veggies, 1 protein (meat or cheese) and a herb.
- Brocolli, feta, basil and small cubed potato (this is the one I made)
- Leftover cooked chicken, peas and thyme
- Ham with cherry tomato, mozzarella and origanum
- Butternut, feta and rocket
- Preheat the oven to 180°C
- Heat the oil in a large frying pan, and add garlic, raw veggies and meat pieces. Fry until cooked.
- Whip up the eggs and season with salt and pepper. Then add the cream. For a nice and fluffy frittata, make sure that you get a good frothy mixture going. Then pour the eggs over the cooked filling.
- Turn the heat down and let it cook until the edges are set.
- Sprinkle with cheese and place in the oven to set, usually around 20 mins.
Serve with a side salad and crusty bread. And a large glass of wine!