Frittata. Italian for ‘fancy schmancy scrambled eggs’…I think.
My mum always says that if you have an egg you have a meal, and I say that if you have a bunch of eggs and a fridge full of leftovers you don’t know what to do with, you have a frittata!
The recipe below is the one that I used this past Friday night, but the great thing about frittata is that you can’t really go wrong (unless your chorizo catches on fire – but that’s a story for another day!). You can pretty much use whatever leftovers you have on hand to make a quick and nutritious meal!
1 punnet cherry tomatoes (if you can get your hands on the vine ripened cherry tomatoes they will make the end product look a lot prettier)
1 tbsp olive oil
1 chorizo, cut into small chunks
1 brown onion, sliced
2 spring onions, sliced
3/4 cup of corn kernels
3/4 cup of mushrooms, sliced
1/2 cup milk
4-5 sprigs of fresh thyme
fresh basil leaves
75 grams feta cheese
salt and pepper to taste
crusty bread to serve
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4 people
Preheat oven to 200C.
Place cherry tomatoes on a baking tray. Drizzle with olive oil and season with salt and black pepper. Cook in oven for approximately 10-12 minutes until the skins blister and tomatoes start to collapse. Remove from oven and set aside. Keep oven on to grill frittata at the end.
Whisk egg, milk and thyme together in a bowl and season to taste. Set aside.
Note: Add less salt to your egg mixture than you normally would. The frittata will be topped with feta cheese and this will essentially become your seasoning.
Fry chorizo in a large, heavy based fry pan until fat renders and chorizo is golden. Transfer chorizo from pan onto paper towel to drain. Wipe out pan with paper towel.
Handy hint: Keep paper towel well away from cooktop to avoid small kitchen fire like I had while making this!!
Add a tablespoon of oil to the pan and fry onion and corn until onions have softened and the corn is starting to brown.
Return chorizo to the pan, and add sliced mushrooms and spring onion (leaving a small amount of spring onions aside for garnish). Cook until mushrooms and spring onion have softened.
Add egg mixture to the pan and stir gently to incorporate the ingredients into the egg.
Stir the egg mixture occasionally for approximately 4-5 minutes until it is mostly set with just a small amount of jiggle on top. Remove from heat.
Sprinkle the feta cheese over the top of the frittata and pop under the oven grill for the feta cheese to heat and the frittata to set completely.
Once set, remove frittata from the oven and top with roasted tomatoes, basil leaves and reserved spring onions. ENJOY!