A frittata recipe is one that should be kept on hand for any occasion – a quick breaky, last minute dinner or at any high tea party. In the last short while I have been a little bit obsessed with frittatas. Which probably stemmed from my mum cooking a frittata for an afternoon lunch.
You would agree that frittatas are probably the least favourite dish for any baker. For reasons unknown, but we could probably infer that maybe its because we are scared that the frittata may not cook the whole way through or maybe we are worried about overcooking the frittata and it sticking to the pan?
I think I have mastered both of these problems. How you might ask, well, probably because I am a fantastic cook (ha!) but most importantly I think you need to start by using the very best utensils and ingredients:
1. A very good non-stick fry pan (I recommend Bessemer!).
2. Good produce (free range eggs, good quality cheese and fresh from the garden vegetables/herbs).
2 tablespoons of milk
2/3 tablespoons of parmesan cheese
3 slices of mozzarella
3 chive leaves
3 slices of prosciutto
1 pinch of salt (you don’t need much salt as most of the salt comes from the cheese and prosciutto)
1. Whisk egg and milk together until combined.
2. Chop mozzarella into cubes.
3. Combine all wet and dry ingredients to the egg mixture.
4. Pour egg mixture into fry pan. Lightly move the egg mixture around the pan until the frittata starts to come together.
5. Sprinkle parmesan over the frittata and place frittata still in the pan into the oven for about 15-20 minutes at 180C°. Nb Depending on whether you like your frittata slightly runny monitor the frittata between 10-15 minutes.
Serves 1, makes 1 frittata
Cooking time 30 mins