Serves 6 if you serve it with salad and bread. I also do it cubed on cocktail sticks with a tomato or chilli dip as an appetizer, where, depending on the size of the cubes, it will serve a multitude
Obviously this is not free unless you have chickens and grow your own vegetables, but I'm always especially smug when I can serve this up (with a salad from the garden too). My family then kindly ask whether I've grown the olives to make the oil and point out that we have to buy the chicken food and then there's the man-hours involved etc. But (casting the nitpickers aside), it's the closest I can get to a free lunch.
- 8 large eggs
- small bunch of spring onions or 2 med. onions
- some cooked, cubed potatoes (exact quantities dependent on the other vegetables involved)
- either: a red pepper/a courgette (or 2) / mushrooms / green beans (these will need pre-cooking) / peas, a handful of chopped parsley, oregano, or whatever you need to use up - enough that with the potato and onion they almost fill the pan
- olive oil for frying
- pinch of salt
- cubed pancetta - optional
- Use a heavy based, or non-stick, medium sized frying pan for this recipe. If you're splashing out and using pancetta, fry it gently until it starts to crisp and then soften the onions and uncooked vegetables in the bacon fat for 5 minutes or so (if not, just use a little olive oil) then add the cooked potato.
- Meanwhile crack the eggs into a bowl and beat together, then pour over the vegetable mixture and cook gently until the egg starts to set - no mixing, or you'll scramble the eggs - and keep the heat low, or the bottom will burn.
- When the mixture's been cooking for around 15 mins, place the pan under the grill to cook the top - or put it in the oven if your pan has a detachable handle - this is to make sure the frittata cooks all the way through.
- Serve warm or cold.
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- Words, pictures and recipes Jo Arnell