A frittata is essentially the same as an omelette except that it has more filling and is open rather than rolled. It’s a brilliant way to use up odd veg or other bits and pieces you find in the fridge. The leftovers can be eaten cold the next day.
Serves 2
2 tbsp cooking oil
2-3 slices of bacon or ham chopped
A small onion, peeled and chopped or a trimmed and finely sliced leek or 4 spring onions, trimmed and finely sliced
1/2 a small green or red pepper
3-4 cooked potatoes, cut into cubes
Any leftover (but not whiskery) green veg e.g. peas, beans or broccoli (optional)
Some chopped parsley (optional)
4 large or 5 medium eggs
Salt and pepper
Heat the oil in a small to medium sized frying pan and fry the bacon pieces for a couple of minutes until the fat starts to run. Add the onion and peppers and fry until beginning to soften (about 4 minutes) then add the potatoes and any leftover veg, turn the heat down and cook over a low heat for about 5 minutes until the contents of the pan are thoroughly heated through, turning them occasionally.
Crack the eggs into a bowl, beat lightly with a fork and season with salt and pepper. turn the heat up under the pan then pour the egg evenly over the bacon and vegetables. With a fork lift up the edges of the frittata as it cooks to allow the liquid egg to run over the base of the pan. Leave it to cook for another 3-4 minutes while you turn on the grill then put the pan briefly under the grill (not too close) to brown the top of the frittata. (If you don’t have a grill slide the frittata onto a plate then flip it back into the pan to cook the other side. If you're cooking it for yourself eat half the frittata hot and save half for the next day. (You can use it to stuff large rolls or pitta bread)
