frittata – you simply can’t go wrong, this is easy and wildly delicious, I promise…

Posted on February 15, 2013


Frittata with courgette (no pic available of the swede version, I ate it)

Ever made Frittata? Think it sounds hard. You’re crazy.

1/ It’s insanely easy.

2/ It’s delicious

3/ What are you waiting for??

4/ Oh go on then I’ll tell you how to do it:


You can make a frittata with just about anything, as long as you’ve got an egg in the house.

Leftovers make good frittata.  Leftover potatoes or any kind of veg are good, if you’ve no cooked leftovers, grated raw potato works great too, as does sliced raw courgette (as shown).

Yesterday I had some leftover mashed swede. (to make this: peel the sweed, chop into bits, boil for 20 mins or so, mash with butter (I used goats butter, blummin yum) and LOTS of fresh black pepper.

I also chopped up half a raw onion and gently fried/sauteed this in a little bit of leftover oil from a jar of sundried tomatoes, just to soften it up.(When you buy stuff like sun dried tomatoes or olives or artichokes, do save the oil and use it for salad dressings or to cook with).

Then I plopped the leftover swede mash on top of the onion in the frying pan, I used the spatula to kind of chop the onion into the swede and heat the whole lot through and mix it up together, for about a minute or three. You do all this on a medium to low heat

While that was all in the fryng pan together I beat the egg with a bit of (good quality) salt and fresh black pepper (herbs can be a nice addition at this point if you have some, use fresh  – freely, or dried  – sparingly)

By the way – don’t use shit salt – it’s rubbish. Get some nice stuff. Or don’t use any. I am currently using pink himalayan salt, it makes me feel special and tastes yummy in my tummy.

Turn up the heat to medium/high.

Then just pour the egg over the mixture in the frying pan which will kind of join it all up, use the spatula to push the edges of the egginess in towards the bulk of the mixture in the pan so it’s all together like a kind of….oh yes, you’re making a FRITTATA here!  It will start to look  like a Frittata.

Don’t mess with it after that, let the egginess set around the rest of the food. The middle will take longer to set.

When it’s looking quite cooked you might want to use the spatula to cut down the middle (which might still be a bit wet), let the new edge you’ve created cook a bit more, then, when the whole thing looks like it might be able to take it, turn it over. You should find you have a nice browned underside, let it cook a bit on the other side and then serve. it will be golden and delicious – it might break up a bit when you’re turning and/or serving it but that doesn’t matter.

The more vegetables you start off with in the pan the more solid your frittata will be but quantities are really not important. Use what you’ve got. You know it’s going to be delicious.

Seriously, you can’t go wrong with a Frittata.

Fantastic for breakfast, lunch, dinner or a snack.

Works on it’s own, with a side salad, or frankly, with just about anything.



Frittata with courgette (no pic available of the swede version, I ate it)

The Frittata in the picutre has been made with courgette