Aside from their significance as a major plot point in the Harrison Ford – Rachel McAdams film, Morning Glory, frittatas are one of those recipes that everyone seems to have their own little twist on. And why not? Their versatility means that even the newest of cooks can make a lovely frittata.
What you need:
At least 10 large free-range, organic eggs (the more eggs you use, the denser the frittata will be – no bad thing!)
Vegetables of your choice – I chose 1 cup of collard greens and 1 tomato for my version
Protein of your choice – I used 1 cup of diced chorizo in this recipe, but have also liberally used shredded pork, chicken and beef, as well as many varieties of cheese in the past
Chopped herbs of your choice – I used 1 sprig each of fresh thyme and rosemary
Salt and pepper
1 tbsp olive oil
How to make it:
1. Break all the eggs into a bowl and beat them together, until all the yolks and whites have combined.
2. Add your chopped veg, protein and herbs to the egg mixture and stir until everything is combined.
3. Turn on your oven to 175C.
4. Add the olive oil to your non-stick pan, making sure that there is a light coating of oil across the pan and turn on the stove to low-medium heat.
5. Pour the frittata mixture into the pan, stirring so that all the veg and protein ingredients are evenly distributed. Use the tomatoes to create a nice pattern on the top of the frittata.
6. Leave to cook for 5 minutes or until the edges of the frittata start to crisp up.
7. Remove the pan from the stove (not forgetting to turn it off!) and place it into the warm oven. Let it cook for 20 – 25 minutes, or until the frittata is firm to the touch and there are no runny areas around the top.
8. Remove from the oven. Using a pallet knife or something similar, lift around the edges of the frittata so that it is easy to slide out of the pan, on to a plate.
9. Let cool for 5 minutes and enjoy!