Working from home these past few months has been somewhat of an adjustment for us. Our small flat and an excitable little puppy can be quite challenging to manage, when trying to cope with working in a new and changed world. This quick and tasty lunch was a real life-saver on this rainy Monday!
The word frittata derives from the Italian verb "friggere" which means " to fry" and it is generally cooked in a skillet and either flipped or finished in the oven. It is a great way to put together a quick & healthy meal and offers the perfect opportunity for a leftover and produce clear-out. I often "pimp up" my frittatas with some leftovers from a previous meal - as well as using a lot of herbs and spices to infuse extra flavour into the. eggs mixture. As I haven't mastered the ability to properly flipped a frittata yet, I have recently started to finish it off in the oven instead, using my grill option. I find this yield a nice golden texture at the top, without any need for messy flipping in my tiny kitchen. If you have added some cheese at the top, this will also ensure a lovely crispy finish. One extra tip from my ever-wise mother: add some soda water or fizzy water to the egg mixture and your frittata will be fluffy & soft!
Yields 1 large frittata
Ingredients:
- 5 large eggs
- 1 can of broad beans (approximately 190g drained)
- some goat's cheese (or any other cheese you prefer)
- some smoked paprika
- salt & pepper to taste
- a dash of milk (I used almond milk) * you can also use some soda water for an extra fluffy frittata
- a drop of olive oil
Method:
Crack the eggs into a large bowl. Add a pinch of salt, pepper and some smoked paprika to taste. Whisk the eggs together and add a dash of milk.
Drain the broad beans and add them to the egg mix. Cut the goat's cheese into round and set aside.
Eat some olive oil in a large frying pan. Once the oil is hot, add the egg mixture to the pan and using a spatula tuck the outside edges in, to make it easier to handle.
Place the goat's cheese on the frittata and cover the pan with a lid. Cook on a medium to high heat for 5-6 minutes (or until the bottom is lifting off and look cooked).
In the meantime, heat the oven grill.
Once the frittata is cooked at the bottom, remove the lip and place under the grill. Leave to cook at the top for 3-4 mins, depending on how powerful your grill is.
Serve with your favourite side salad. Buon appetito!
Some extra tips
Some of my favourite ingredients combo for my frittatas are:
- chorizo & spring onion
- plum tomato & manchego
- mushroom & thyme
If you end up giving this recipe a go, I would love to see a snap of it. Simply tag @giadasplate on Instagram or send me a DM.
Commenti