Frittata
A great way of using leftovers, I've tried this with different combinations of meat and vegetables, and it seems to work, so long as you keep it relatively simple and cook the different components separately; otherwise it ends up an icky wet mess rather than a delicious eggy cake. Serve with a plain green salad.
For a vegetarian version omit the sausage and add some other vegetable eg leek or pumpkin.
Serves 2, as a lunch or light dinner.
Ingredients:
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2 good quality chicken or pork sausages, grilled then cut into 2 cm diagonal slices |
2 potatoes, peeled, parboiled, and cut into 2 cm cubes |
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3 cloves garlic peeled, and finely chopped |
1 small zucchini, cut into 1/2 cm diagonal slices; or 4 courgettes ditto |
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1 green capsicum, sliced and diced finely |
6 small white mushrooms, finely sliced |
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1 Roma tomato, peeled and chopped finely |
3 eggs, beaten |
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1/2 tspn each dried basil and parsley |
salt and pepper |
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extra virgin olive oil |
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Method:
Heat olive oil in frying pan until hazy, add potatoes and sausage. Fry until sausage slices are nicely browned on cut sides and potato cubes are golden brown with crisp bits. Remove and place aside in a bowl.
Fry zucchini slices, diced capsicum and garlic until golden brown and sweated down, but still with some 'crunch'. Remove and place aside with sausage.
Add tomato to frying pan, sweat down and allow moisture to evaporate off so tomato is semi-dried and paste-like. Remove and add to bowl with sausage and other vegetables.
Beat eggs with salt, pepper and herbs. Mix through the mixture of sausage and vegetables.
Heat extra olive oil in frying pan, add entire mixture and cook on low-medium heat until the bottom is golden brown and egg is set; THEN either flip whole (using a dinner plate and lots of manual dexterity), or in pieces and cook the other side. Alternatively, if you are using a cast iron or ovenproof pan you can place the pan under a hot grill to brown the top.
Allow to cool a little (this "sets" both flavour and texture) before serving.
You can also make individual "mini" frittate, which are nice and fun for picnics, first courses with a few salad greens and a light dressing, and so on. Just make the basic mixture, perhaps chopping the vegetables etc a little smaller/thinner, then grease a muffin or bap pan with a little olive oil, spoon in the eggy mixture, sprinkle a little grated Parmesan cheese over if liked, and bake in a hot oven for 15 minutes or more until done. Cool, then unmould and serve as you like. Makes about 12 muffins, or 6 larger cakes.