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Frittata is like a quiche, just without the pastry crust. Delicious hot or cold, it’s ideal for light lunches, breakfast or taking into work. Yet again, another versatile, low-carb and delicious way to eat eggs!
Frittata is typically made with eggs, onions and potato. Here we replace potato and onion, for some favourite low-carb food. Waste not, want not, frittata is a great way to use up any leftovers you have lying around in the fridge. Creamed spinach, wilted greens, steamed broccoli, mushrooms, roasted aubergine, chorizo, feta cheese, you name it, add it!
The principle for making a frittata is generally the same. Begin with a frying pan on medium heat, cook or reheat fillings; add eggs and cheese, cook low and slow till underneath is golden; then grill for a few moments to set and colour the top; remove from pan, slice and serve. Depending on the size of your pan or how many you want to feed, you can dial the recipe up and down, accordingly.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
