Frittata
A simple, flexible dish that makes the most of what you have. Eggs form the base, and almost anything can be added — vegetables, herbs, cheese or small amounts of leftover meat. This version is vegetarian
Ingredients
- 6 large eggs
- 1 tbsp olive oil or butter
- 1 small onion finely sliced
- 1 small potato cooked and sliced (optional)
- handful vegetables such as courgette, spinach or peppers
- 50 g cheese such as parmesan or cheddar, grated
- salt and black pepper
Instructions
- Heat the oil or butter in a frying pan and gently cook the onion until soft.
- Add any vegetables and cook until tender. If using cooked potato, add it at this stage and warm through.
- Beat the eggs in a bowl, season well, and stir in the cheese.
- Pour the egg mixture into the pan and cook gently over a low heat until the edges are set.
- Finish the frittata by placing it under a grill until the top is just set and lightly golden.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
This is ideal for using leftovers — almost anything can be added.
Keep the heat low to avoid overcooking the eggs.
Keep the heat low to avoid overcooking the eggs.
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