This is a post about frittata.
But it's also a post dedicated to my mother and her eccentricities because strangely enough they go hand in hand. To name a few:
- When I used to get dragged along to do food shopping after school she used to walk through the aisles, bopping up and down making loud coohee noises, trying to embarass me regardless of who was around. As a result of this I now hardly ever get embarrassed, I seem to have built up a resistance to any awkard social situations. Thanks mum, I spose.
- Her laugh is like a manically boiling kettle, kinda like this.
- She spent an entire car trip, saying "Where's Skippy Barry? Where's Skippy?" in a unrelenting, overly loud voice with a prominent annoying lisp. This will make no sense unless you know of the 1960s TV show, Skippy the Bush Kangaroo, but believe me it wasn't that funny even though mum thought so.
- Whenever one of us whingey kids would ask what's for dinner on any given night throughout our childhood mum would either reply with "pooburgers" which immediately shut us up or would break out into song which would go something like this;
"Frittata frittata, we're goonnnna have frittata"
Repeated over...and over...and over again - even if we weren't having frittata.
So, as you can see my resistance to ever making frittata has been quite justified due to my years of emotional torment. Although I love the idea of a one pan meal, full of goodness from eggs and vegetables I've never really had a desire to make one...
...Until now. The other week my friends and I decided to have a picnic breakfast by the pool and I needed something quick, tasty and healthy to make so a frittata with soft sweet potato, fresh tomatoes, aromatic grilled onions, crumbly feta and summery basil was my contribution...and I'm a little bit embarrassed to admit that I may have accidentally let a verse of two of the frittata song let slip along the way.
This is a vague list of amounts needed - it all depends on how big you want your frittata to be and how big the saucepan your using is. If it needs more milk and eggs, feel free to add more, or if you like it less eggy, with emphasis on filling add more vegies.
1/2 a sweet potato, cut into thin rounds
1 capsicum, roasted and sliced into thick strips
1/2 a red onion, sliced thinly
1 tomato, diced
1/2 a cup milk
1 to 2 teaspoons chilli flakes
A few shakes of tabasco sauce
150g feta cheese
Fresh basil and parsley
Salt and pepper
Heat some oil in a saucepan over medium high heat and start grilling the slices of sweet potato. Leave to fry on each side for 4 minutes until they are a bit charred and starting to soften. Remove from pan. Chuck in the onions and saute with a bit of olive oil, salt and pepper. Cook until translucent and sticky. Remove from pan.
Now grab a larger, deep dished saucepan and lightly grease with an oiled paper towel to make sure the frittata can be removed easily once cooked. Place down the slices of sweet potato to create an even layer on the whole surface of the pan. Now add on top the slices of capsicum, the sauteed onions and the diced tomato. In a bowl whisk the eggs and milk together and season with salt, pepper, chilli flakes and tabasco. Place the pan over a medium heat and pour the egg mixture over the layers of vegetables. Crumble feta over the top and add a handful of the fresh herbs. Wait until the edges of the frittata have become more solid and the egg is starting to hold its shape. You can either continue cooking the frittata on the pan for another 5 or so minutes, but I like to put mine until a grill to create a nice golden crusty top (make sure you have a metal handed saucepan. Plastic handles burn and I learnt this the hard way).
Once cooked let it sit in the pan for a bit to cool down, which helps it hold its shape. Once cooled slide off onto a plate and either refridgerate to eat later or serve straight away.