Frittata may sound intimidating or fancy but it really isn't. It is basically an Italian version of an omelette or fried eggs. I particularly like frittata because its a one pot dish so few dishes to wash, super easy to make and because it is also perfect for brunch.
Now, unlike a plain omelette which you just fry up over the stove, with a frittata you put it under a grill so that it browns nicely on the top.
The addition of dairy to your eggs will make your frittata fluffy and rich on the inside.
Serves 4
6 large eggs
1/2 cup of halved cherry tomato
1 cup coarsely chopped Italian spinach
1/2 cup sliced chorizo sausage ( or any cured meat)
1/2 cup grated cheddar cheese
1/2 cup of milk
Salt and pepper to taste
Break your eggs and beat them all in a bowl together with the milk and season with salt and pepper. Once well beaten, use a wooden spoon to stir in the rest of the ingredients and set aside.
NB: This recipe works wonderfully well with a cast iron skillet or oven proof frying pan.
Place your frying pan on a medium heat and add some oil, enough to lightly coat the bottom the pan. Once the oil starts to slightly smoke, add the egg mixture and immediately turn down the heat to low. This ensures the omelette cooks through. Cover with a lid and let it cook for about 5 to 10 minutes.
Use a spatula or fish slice to loosen the egg off the side of the pan and then place the pan under the grill to broil for about 2 minutes.
Your frittata will be slightly browned on the top and ready to serve. You can have this with home fries or on toast.