Robin Ellis

Frittata

Frittata is an egg tart without the pastry—a handy dish for diabetics, that everyone can enjoy.

It’s an Italian omelette for four to share and, unlike the French version, is cooked slowly. We had it for lunch today, just the two of us– a Valentine’s Day offering.  It went down well with the Taster in Chief!

I was a little nervous because the filling was left-over Swiss chard and onions, based on an Indian recipe, and mildly spicy, not Italian; but then you can add whatever you like to the basic cheese frittata or just enjoy as it stands. Here’s it is.

Cheese Frittata

For 4

7 eggs

100gms/3.5 parmesan cheese—grated.  This could be a mix–parmesan and swiss gruyere, for a little richer taste.

2 tblsp olive oil

salt and pepper

1. beat the eggs in a bowl, add salt, pepper and the cheese.

2. heat the oil in a 30cm/12” sauté pan.

3. add the egg and cheese mix.

4. turn the heat down to the lowest level.

5. cook until only the surface of the frittata is liquid– about 15 minutes.

6. place the pan under a hot grill for a minute or so, or just slide it carefully onto a plate, place a second plate over the top and turn them over, then slide it back into the pan for a minute or so.

7. The surface should be golden not brown, and the frittata moist.

8. serve with some steamed broccoli –green with the yellow–and your best olive oil sprinkled over it.

I sometimes cut the frittata in strips and serve them over the salad