This is a different way to do a frittata/omelette, and is useful if you want to cut it into small squares to eat cold with drinks.
First I thinly slice and sautè courgettes in olive oil, seasoning well with salt and pepper. I beat five eggs with a spoon of parmesan and a slice of bread previously soaked in milk. I mix egg and vegetable together and pour into a lightly oiled non-stick oven tin. It cooks at 180°C for about 20 minutes.
Any vegetable will do instead of courgettes. You can also separate the eggs, whip the whites and fold them in carefully.
On Sunday Silvia brought us a little bunch of wild leeks she had gathered in the hills. Augusta made a frittata (flat omelette) with them last night.
First she gently sautèed the finely sliced leek in butter and olive oil. In a bowl, she mixed a little flour with a little milk and added 5 eggs, salt and pepper. She beat the mixture well and poured it into the frying pan with the leeks. When the bottom was set she turned the omelette over with the aid of a plate and cooked the other side.
I love the satisfaction you get from picking and cooking wild foods!
Hot, warm or cold this is good eating for one … or increase doses for more!
First I chop half an onion and a large potato into small pieces. These I sautè in olive oil until the potato is cooked. I dissolve a spoon of flour with a splash of milk and add three eggs, salt and pepper. I beat the mixture well and add to the pan of potatoes. When the bottom has set I turn the omelette over with the aid of a plate and cook the other side. A non-stick frying pan makes life easier, but purists will prefer an iron pan. If I make a large omelette, i don’t turn it over but simply put the pan under a hot grill to set the top.
Cold and cut into cubes, this is a good nibble to serve with drinks.
This is a recipe from Claudia Roden, the queen of Middle Eastern cooking.
I sauté courgettes and onions. I soak two thick slices of white bread in a little milk. I beat 6 eggs and add the squeezed out bread, the vegetables, a handful of chopped herbs, salt and pepper. I pour the mixture into a well-buttered oven dish, cover it with dampened oven paper and put it into a 160°oven for 30 minutes. I remove the paper and continue cooking for 10-15 minutes. I turn it out of the dish (actually, a non-stick roasting tin would make life easier here) and serve it at room temperature.
Eggah is really nice cut into small squares to serve with drinks.
This should be a way of using leftover pasta, but there never is leftover pasta in my house!
First I cook 200 gm of spaghetti and mix them with 3 eggs beaten with a tablespoon or two of parmesan, salt and pepper. I melt some butter in a frying pan and add half the spaghetti mix. On top of this I put a filling of mozzarella and herbs (actually, yesterday I used some grilled chicken breast, feta and tomato). I add the rest of the pasta, cook until golden underneath and then I turn the “tortilla” with the aid of a large plate and cook the other side.
You can experiment with all sorts of filling, or it’s good with nothing at all in the centre! To be eaten hot or cold.
Wild spinach grows around the malghe (cattle stations) on the alpine pastures of Asiago. We picked enough for a frittata (flat omelette). Locals call the plant “farinei” on account of the “flour” (farina) on the underside of the leaves.
I wash the spinach and cook it in a large pot. (There’s no need to add water.) When cool enough to handle I squeeze the spinach dry. I sauté a little chopped onion in olive oil in a non-stick frying pan and add the chopped spinach, season and cook briefly. I dissolve a little flour in milk and break in four eggs, whisking them lighly with salt and pepper. I remove the spinach from the pan, add a little extra olive oil and pour in the eggs. I arrange the vegetable on top and when the underside is cooked, I put the pan under the pre-heated grill to cook the topside. I slide the frittata onto its serving plate. Good hot,tepid or cold!
Purists say a frittata should be made in a cast iron pan, should not contain flour and should be flipped with the aid of a large plate. That’s as may be, my way is simpler!
We have some leftovers for lunch today, so I’ve made a small flat omelette.
First I sauté a finely sliced onion in a little olive oil in a non-stick pan. I prepare the omelette mix in a bowl: I mix a spoon of flour and a dash of milk, add four eggs and a handful of chopped herbs (sage and rosemary today) and salt and pepper. I turn on the grill.
When the onions are cooked I add the egg mixture and when it’s cooked underneath I put the pan under the grill. I slide it onto a plate: today’s is my mum’s prized German plate that she served her apple tarts on.
Flat omelettes should be made in an iron pan. The pan should never be washed in water, only wiped clean with paper. To cook the other side of the omelette, it should be inverted on a large plate and returned to the pan. My way is the easy way: non-stick and grill.