Frittata

 frittata

Oh dear… you don’t want to know what happened on ‘three!’

Frittata

frittata

Frittata di nome e di fatto, as Fidget’s Italian friends would say…

Actually this is a quick, easy go-to dish that Trota often concocts when there are leftovers to hand. But don’t read too much into that, because the humble frittata is like the humble omelette: when it’s good, it’s really good.

All that’s needed is a couple of favoured vegetables, plus eggs and parmesan. The Rowes used: 3 eggs, 2 small courgettes (seeds removed, cut julienne), 2–3 echalion shallots, 30–40g grated parmesan.

The frying pan is what makes the difference: a small one with low, sloping sides is best.

Start by preparing the vegetables: peel and cut the shallots in half lengthwise, then slice in ½cm strips. Gently fry them in 1tbsp olive oil until golden. Set aside.

Add another tbsp olive oil to the pan and gently fry the matchstick courgettes until they are cooked but retain some bite. Set aside.

In a bowl, lightly beat the eggs. Add the parmesan and season, then fold in the shallots and courgettes.

Heat the pan again, add a couple of tbsp olive oil, put your egg/vegetable mixture in the pan, spread evenly and allow to cook until it firms up.

Now, you want to flip it when it’s cooked on one side and firm enough to hold together. The best way is with a flat lid if you have one suitable, or a plate that’s a bit bigger than the pan if you don’t. Enlisting the help of a friend, or even Fidget for that matter, is a bad idea because flipping frittatas requires precision, leadership and coordination – two out of three just won’t do.

Well done. Cook the other side and serve at once. Simple and quick but ever so tasty.

And did you notice that the kitchen goddess managed to stay clear of the action? Just saying…