Phyto Frittata

You can put just about anything in a frittata.  I often make them with chopped up left over green vegetables, or left over cooked potato and garlic.

Here are two frittata recipes which are both great for picnics - one is more substantial having spicy sausage and potato in the mix. 

Courgette and parmesan frittata

Ingredients:

• Four courgettes, cut into half inch dice
• Six spring onions, finely sliced
• Two tablespoons of chopped herbs - parsley, oregano and basil are best
• 1oz grated parmesan cheese plus l tablespoon for finishing
• Five large free range eggs
• One tablespoon of light crème fraiche
• One large organic tomato finely sliced
• Olive oil for frying

Method:

Pre heat the oven to medium heat.

In a medium sized frying pan, heat the olive oil over medium heat.

Add the courgettes to the pan and fry, turning frequently, until browned but still with some crispness. 

Whilst the courgettes are cooking, break the eggs into a bowl, add the crème fraiche and some black pepper (you will not need salt as there is plenty in the parmesan).  Whisk gently to mix.  Whisk in the crème fraiche and fold in the parmesan, spring onions and herbs.

When the courgettes are ready, add the egg mixture to the pan.  Cook, shaking the pan gently, until the egg mixture starts to set at the bottom.  Gently lift the corners of the frittata and tip the uncooked egg mixture so that it flows underneath.  Be careful not to burn the bottom of the frittata - you only need medium heat.

When the frittata mixture is well set on the bottom, but still moist on top, arrange the slices of tomato gently on top and sprinkle with the reserved parmesan.  Transfer to the oven for about 5 minutes until puffy and golden. 

Either serve hot, or if for a picnic, cool in the pan then turn out and wrap lightly in greaseproof paper.

Spanish Frittata

This is wonderful flavoursome frittata, richly tinted with the red juice of the chorizo and full of the taste of the Mediterranean. 

Ingredients:

• 2oz chopped chorizo sausage
• One red pepper, deseeded and chopped into small dice
• One large or 2 small cooked waxy potatoes, diced
• One clove of minced garlic
• 1oz parmesan cheese plus l tablespoon for finishing
• Five large free range eggs
• One tablespoon of light crème fraiche
• Olive oil for cooking

Method:

In a medium sized frying pan, heat the olive oil until smoking.  Turn down the heat to medium.  Add the diced potato, garlic, pepper and chorizo.  Fry, turning frequently, until the potato is lightly browned and the chorizo has released its wonderful spicy red juice.

Beat the eggs with the crème fraiche and parmesan.  You will not require any additional salt or pepper as there is plenty in the chorizo and parmesan. 

Add to the pan and continue as for Courgette and parmesan frittata.