Frittata is an Italian omelette and my ‘go-to’ if I’ve just come home late from work and need to cook something quickly which was exactly what happened tonight. I also make an even speedier version without potatoes for breakfast and pop in any other quick cooking vegetables e.g. spinach. The high protein content of the eggs and peas makes it very filling as well as nutritious. In the picture you will see there is something that looks like big onion rings. They are actually slices of butternut squash which I have baked in coconut oil and sprinkled with paprika.
60g potatoes, diced
80g frozen peas, thawed, or 150g fresh peas, podded
3 tbsp coconut or olive oil
1 medium onion, finely diced
8 large eggs
Salt and freshly ground pepper
4 tbsp freshly grated Parmesan
Bring the potatoes to the boil in salted water. Boil briskly for 5 minutes, then drain. Put the peas in a bowl, pour over boiling water and leave until you’re ready to add them to the frittata. If you’re using fresh peas, cook them with the potatoes.
Preheat the grill. Heat the oil in a 25cm, non-stick, ovenproof frying pan and fry the onion until it begins to soften. Add the potatoes and cook for about 10 minutes – I like them to caramelise for a savour flavour. Add the drained peas for the last couple of minutes cooking. Transfer the mixture to a large bowl to cool slightly.
Break the eggs into the bowl and beat in. Season and add the Parmesan.
Put your frying pan back on the heat; it should still be nice and oily. Pour the egg mixture into the pan and cook over a medium heat for 8 minutes, or until the frittata is set. Take the pan off the hob and put it under the grill till the top of the frittata is golden, just set and beginning to puff. Ease around the edges with a knife to loosen the frittata but don’t dig at it too much or it won’t keep its smooth shape. Place a large flat plate on top of the pan, then up-end, so the plate’s underneath and the pan’s on top. Remove the pan and you’ve got a lovely, golden-flecked omelette. Leave to cool, then slice.