I have the lovely Laura (aka Yoooya) from Belgium staying with me for a few days and I couldn’t be more grateful! Not only has she been absolutely lovely and great company but also, my lab mouse. Last night I baked us my very first frittata and she said it was delicious! Providing Laura actually meant it and wasn’t just saying it for free accommodation, you too, can create this deliciousness.
This fool-proof recipe can be easily doubled and adapted:
6 free-range eggs
1/4 cup of full-fat dairy (milk, sour-cream, creme fraiche, coconut cream or yoghurt)
sprinkle of sea salt and ground black pepper
1/2 cup grated mozzarella (or cheddar)
1/2 white onion, diced small
2 cups potato, peeled and diced small (or sweet potato, or pumpkin)
1 cup of spinach, torn (or broccoli or any other vegetable like asparagus, edamame beans, mushroom, etc)
handful of fresh mint, torn (or basil, parsley and coriander)
1/4 cup blue cheese
1/4 cup pine nuts
The trick to a good frittata says the internet, is to fully cook the add-ins so…
Beat the first 4 ingredients together in a large bowl then set aside
Next brown the onion (usually on medium heat with a little oil in a frying pan).
Add potato, cook until tender (about 10 minutes).
Add spinach and mint, cook for a minute.
Combine vegetables with egg mixture.
Pour into an oven-proof dish.
Top with torn blue cheese, pine nuts and a sprinkle of salt and pepper.
Bake at 200C for 20-22 minutes (keep an eye on it!)
Serve hot or cold but always with salad!