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Frittata is such a good dinner for so many reasons:

1. It tastes delicious!
2. It is really easy to make.
3. Eggs are the main ingredient so it is an inexpensive meal.
4. You can add lots of different fillings to make a different meal everytime.

I first tried frittata when my school friend Sarah Shear made it for me, then several years later I read a Delia Smith recipe and started cooking frittata myself. A few years ago I taught my Mum how to make frittata and now she often cooks it for dinner as she finds it so quick and easy, plus my Dad loves it! Now my 89 year old Grandfather said he would like to make it so here is the recipe.

Serves 4

Ingredients:

• some olive oil
• 1 large onion sliced into rings
• 1 large potato sliced and cooked
• 1 large handful cherry tomatoes halved
• 1 large handful of chopped fresh herbs (basil, thyme, parsley) or 2 tsp dried mixed herbs
• 100g peas
• 4 slices of ham (roughly chopped)
• 100g grated cheese
• 6 eggs

Method:

1. Pre-heat the grill to 180
2. Pour a little olive oil into a large non-stick frying pan and fry the onions.
3. Place the eggs and the cheese to one side and add all the other ingredients to the pan with the oinons, cook on a low heat for approx 5 mins.
4. Whisk the eggs in a jug, beat them well and pour into the frying pan. Increase the heat underneath and sprinkle the cheese evenly on the top.
5. Cook the mixture on the hob, on a low heat, for roughly 10 minutes. While the mixture is still wet on the top but showing signs of cooking at the edges remove to the grill (if you continue to cook on the hob it will burn underneath before you have been able to cook it on the top!).
6. Watch the frittata and when it is set slice and serve.

Serving suggestion:

Cous cous and salad.

You can add lots of different fillings to a frittata so experiment and enjoy!

Tags: Delia Smith, eggs, quick, Quick Easy Recipe, recipe

This entry was posted on Saturday, August 21st, 2010 at 8:59 am and is filed under Food Thoughts & Nutrition, Quick Easy Recipe, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.