Frittata is an egg-based dish similar to an omelette or crustless quiche. The word frittata is derived from Italian and roughly translates to “egg-cake”. Frittata is really easy to make and a great way to use up any left over vegetables (and meats and cheese). It is great served with salad for a summer lunch.
If I have friends coming over for lunch, I will often make a big dish of roasted vegetables the night before so that it makes lunch even easier the next day. I always roast my vegetables with lots of herbs or Tuscan or Moroccan seasoning so that they have lots of flavour and you don’t need to add anything else to the frittata. My Roasties with Spinach, Feta and Sundried Tomato dip make a wonderful flavoursome frittata.
Cooked vegetables (enough for the number of servings you want and to mostly fill the appropriate size frypan in a single layer)
Eggs (for a smaller frittata for 2 people I generally use 3 eggs but for a large frittata you may need 8 or more)
Heat the vegetables in a large non-stick frypan (preferably one with a heatproof handle that you can also put in the oven) on the stove top until warmed through. If you have an oven-proof frypan, turn on the grill to heat up.
Beat eggs together in a bowl and then pour over the vegetables – it should just cover them or with the tops just showing. Cook slowly over a low heat until the bottom has browned. Then put the pan under the grill to brown the top.
If you don’t have an oven-proof frypan you will need to flip the frittata (may be easiest to turn onto a plate and then slide back into the pan) to cook the other side.