A lovely simple frittata recipe from The Guardian’s Mary Ellen McTague, which is perfect either for lunch or a light dinner. It’s good party food too, as you can cut it into neat, easily-held squares and pack it full of potato to keep everyone on the straight and narrow. It also works well as the basis of a big brunch for friends, as it doesn’t involve the pressure of poaching or frying eggs with a hangover, with shaky hands and a headache and too many people in the kitchen.
What I love most about this recipe though is how customizable it is – you make up the egg mixture and then add ‘about 100g of meat’ (if you like, or you can keep it vegetarian), ‘250g of cheese’, ‘100g of vegetables’ and ‘about 30g of herbs’ – this could mean a mix of chorizo, manchego, grilled red peppers and flat-leaf parsley, or shredded roast chicken, feta, butternut squash and mint – basically anything you can come up with…or have lurking in your fridge. It’ll be deliciously different every time you make it!
BROAD BEAN & HALLOUMI FRITTATA
I decided to just leave out the meat as we had some lovely smoked salmon to go alongside it, and the quantities still worked out fine. I also reduced the number of eggs as I couldn’t bring myself to use the full dozen.
Serves 4 – 6 (or more if you cut it up into smaller squares)
8 medium-sized eggs
75ml milk or cream or a combination (cream gives a richer finish, milk a lighter, cleaner flavour)
Generous pinch of salt and freshly ground black pepper
About 250g grated cheese: cheddar, feta, goat’s, parmesan, manchego, halloumi…
About 100g meat: chorizo, bacon, ham, salami, or leave out altogether
About 100g vegetables: asparagus, broccoli, spinach, frozen broad beans (M&S), shallots, peas
About 30g fresh herbs: chives, dill, coriander, parsley, mint, basil or a combination
Heat the oven to 170ºC. Put the eggs and milk (or cream) into a jug, season (be generous with both the salt and pepper) and whisk. Line a 25cm x 30cm baking dish with parchment.
If you’re making the halloumi version, dice a 250g block of halloumi and fry in a little oil until golden brown. Set on a sheet of kitchen roll. Defrost the broad beans in hot water and drain. Slice the shallot thinly and spread all three ingredients on the bottom of the baking dish. Dice the herbs and sprinkle over the rest of the ingredients, then pour the egg mixture over.
Bake for 20 minutes, then check to see if it’s done. Shake the tray gently – the egg mixture should be just set in the centre, but not too firm and rubbery. Either eat straight from the oven or allow it to cool on a cooling rack and then cut into squares.