FRITTATA
Ingredients
Fillings
6 free range eggs, beaten Diced potato
Freshly grated parmesan or any hard cheese Sliced onions
Black pepper, freshly ground Finely sliced Brussels sprouts
¼ teaspoon salt Fresh asparagus
2 teaspoon olive oil Finely sliced zucchini
Fresh spinach or rocket etc
6 free range eggs, beaten Diced potato
Freshly grated parmesan or any hard cheese Sliced onions
Black pepper, freshly ground Finely sliced Brussels sprouts
¼ teaspoon salt Fresh asparagus
2 teaspoon olive oil Finely sliced zucchini
Fresh spinach or rocket etc
Method
In a medium size bowl, mix together the eggs, cheese, pepper and salt. Prepare your desired filling/s - keep it seasonal
Heat a heavy base 12 inch (preferably non stick) fry pan. Add 1 teaspoon of the oil and if cooking potatoes, onions etc. add now and sauté for 2-3 minutes depending on what you are cooking. Remove from pan and add to your egg mixture.
Heat the pan with the remainder of the oil until quite hot. Pour in your egg mixture and gently stir the mixture - from outside to inside.
Do that for 2-3 minutes, allowing the egg mixture to set on the bottom of the pan and beginning to set on top.
Place pan into preheated oven 190`C and cook until just set. Serve immediately - either in the pan or carefully flip it onto a plate
Heat a heavy base 12 inch (preferably non stick) fry pan. Add 1 teaspoon of the oil and if cooking potatoes, onions etc. add now and sauté for 2-3 minutes depending on what you are cooking. Remove from pan and add to your egg mixture.
Heat the pan with the remainder of the oil until quite hot. Pour in your egg mixture and gently stir the mixture - from outside to inside.
Do that for 2-3 minutes, allowing the egg mixture to set on the bottom of the pan and beginning to set on top.
Place pan into preheated oven 190`C and cook until just set. Serve immediately - either in the pan or carefully flip it onto a plate
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