One of the first recipes I practiced back when I was a kid was frittata. Or rather eggs, first as scrambled (cause it was the easies, I was told) working my way up to poached – which by the way, still give me trouble at times. But frittatas to me are the absolute easiest. Not only do I love that they are the perfect vessel for leftovers, they are delicious and oh so simple and easy to make, even if you never cook.
All you need is a pan, some olive oil (or butter if you prefer), a dash of milk if you have it, eggs, salt and pepper, and your vegetables of choice. In my case I opted for mushrooms and tomatoes, cause that’s what I had available. I’m not even sure this needs a recipe, but here it goes:
Ingredients (4 person)
1 tbsp olive oil (or butter)
a dash of milk
salt & pepper
vegetables of choice – about 1 cup in total
herbs or chives to garnish
Start by cracking your eggs in a bowl and whisking them together well, add a bit of salt and pepper, a dash of milk, and the cheese if you’re adding any.
Heat up your pan, drizzle the olive oil, making sure to coat the whole surface. Keep the heat medium low, add the egg and swirl it around to cover the pan. Let it cook a little, then add your vegetables. You could add them as you whisk the eggs together, but I find that adding them after makes for a prettier end result, as you can arrange them as you like. Once it has set a little more flip the frittata with the help of a plate or a flat lid and cook a few minutes until it’s all done. Flip it again so the pretty side is facing up (this is totally not needed, it’s just what I like to do so it looks nice when served). Garnish if you want, and serve with fresh bread.
Hope you try this – and if you do please tag me on instagram! 🙂 You can find my page below: