One of the first days I was staying here in Quarantine, I decided to make myself a Frittata for my dinner. I was still suffering from jet lag and, although I was hungry, I was lacking in energy and inspiration!
My sister had left me some eggs in the refrigerator. I have always held to the premise that if you have eggs in the fridge, you always have a delicious meal in the making!
On this particular day I had some leftover cooked potatoes which I wanted to use up and some sliced deli-ham. You can use any kind of luncheon meat, or no meat at all. Bacon, sausage, all work very well.
I chopped the ham and popped it into a skillet along with the potatoes. I had Becel for the fat. But obviously if you have bacon you can cook the bacon first in the skillet and then use the bacon fat to cook anything else.
I also had a big package of baby greens my sister had left for me to use in salads and such. It was a lovely mix of kale, spinach, beet greens, etc. I thought they would work very well in a frittata.
I added them to the skillet along with a clove of minced garlic and a chopped spring onion. One thing about Greens is they wilt very quickly and give a lovely touch of colour.
You can really use any kind of vegetable that you want to use, and what you have to hand. Peppers are very good. Asparagus cuts, mushrooms, green beans, etc.
Pretty much any vegetable works well. Just make sure you use a combination of flavours and textures that will work with each other. You know what you like and what you don’t like
Once you have your vegetables cooked you will need to spread them out in the pan in an even layer. You will need enough beaten egg and milk to cover them.
I added some cheese to the egg/milk mixture and some chopped rosemary that my sister had left for me. You could use any soft herb, or even a dried herb if that is what you have! You will need enough milk and egg to cover the vegetables in the pan.
Its okay if it doesn’t cover them completely. I happen to think a few bits sticking up here and there add interest!
You pour the egg mixture over and let it cook over medium heat without disturbing it until it begins to set. I like it to be set all around the edges and on the bottom. Make sure you have used enough fat with you cooked your vegetables so that it doesn’t stick.
The whole thing ended up looking quite festive I thought with bits of red and green scattered throughout! I’ll be honest here, I could not finish it. I only had half of it and the other half I had for breakfast the next morning.
Don’t worry if you don’t have potatoes, you can use cooked pasta, or even bread or rice! I have used all before and they all work very well!
- 2 large free range eggs
- 2 TBS milk
- 1/2 TBS butter or becel
- 1/4 tsp of chopped fresh herb (I used rosemary)
- salt and black pepper to taste
- 1 slice of deli-ham, chopped
- 2 small cooked new potatoes, chopped
- 1 handful of baby greens
- 1 small clove of garlic, peeled and minced
- 1 spring onion, trimmed and chopped
- 1/3 cup (36g) grated strong cheddar cheese, divided
- 4 or 5 cherry tomatoes halved
- Preheat the oven to 200*C/400*F/ gas mark 6. Whisk the eggs, milk, 1/2 of the cheese, and some seasoning together along with the rosemary. Set aside. (If your skillet doesn’t have an oven-proof handle, cover it with aluminium foil.)
- Add the butter to a medium non-stick skillet and add the potatoes and chopped ham, seasoning them lightly. Cook, stirring occasion until the potatoes have begun to turn golden brown. Add the baby greens, onion and garlic. Cook, stirring until the greens begin to wilt.
- Spread everything out in the pan and then pour the eggs over top to cover. Cook without stirring until it begins to set on the bottom of the skillet and around the edges. Top with the remaining cheese and halved cherry tomatoes.
- Bang into the preheated oven and cook for 8 to 10 minutes until set through and the cheese has melted.
- Remove from the oven. Let sit for 5 minutes and then serve hot. I served this with a salad.
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