The best frittata in the world ever

Frittata is Italian for omelette. A frittata is not just any sort of omelette though, it’s slow cooked in the pan and is like a savoury cake. Frittatas are fantastic for using up ingredients that are lying around – they are incredibly versatile and can be eaten hot or cold. They withstand packing and travelling very well and make perfect picnic food, and the leftovers are often snaffled for work lunches the next day.

Ingredients – makes six slices

• 6 large eggs (free range or organic please)
• 500g spinach leaves
• 200g feta – cut into small cubes
• Olive oil
• Salt and pepper

Method

1. Wash the spinach leaves and shake dry. Pack them into a microwaveable container with a lid and cook on high for 3-4 minutes until wilted. I use the microwave for convenience but you can steam the spinach if easier.
2. While the spinach is steaming, beat the eggs together in a large bowl with some freshly ground pepper, and put about a tablespoon of olive oil in a medium sized frying pan to heat.
3. Remove the spinach from the microwave and break up any big clumps with a fork. Tip the spinach into the beaten egg mixture and mix well.
4. Add the feta cubes to the eggy spincach mix and stir. It may look a bit claggy and unappetising at this stage but don’t worry!
5. When the oil is hot, pour the egg mixture into the frying pan and use a fork to spread the spinach out so it’s fairly even (don’t worry about it too much – it shouldn’t be perfect)
6. Now, turn the heat down to low and leave it alone. The key to a good frittata is not to move the eggs around in the pan at all. Just leave them to set over a low heat.
7. After about half an hour, the eggs should have more or less set and the top of the frittata will be a bit runny. If you’re not sure check the mixture gently with a fork. If it’s mostly liquid it needs to cook some more.
8. Remove the pan from the heat and whack it under a hot grill to set the top of the omelette.
9. Cut into 6 slices and serve hot or cold.

Variations

The potential variations are endless – use the frittata mix to use up any ingredients you have lying around. The key to making it all work is to always always add the filling ingredients to the beaten eggs and mix them well before adding to the hot frying pan. Once in the pan do not stir! Leave the mixture to set over the heat.

Combinations I like include:

• Fried thinly sliced courgettes and garden peas
• Chunks of boiled potato, cubes of ham and cheese
• Caramellised red onion slices with peas and potato pieces

Spiced Winter Compote

On those grey winter mornings when a bowl of cereal and slice of toast just don’t provide the incentive you need to poke your feet out from under the duvet, try this deliciously spiced and fragrant dried fruit compote. This warming compote is simplicity itself – just leave the fruit to soak overnight and heat in the morning. Delicious hot or cold, it’s a healthy way to fill up until lunchtime.

Ingredients

• 500g of dried mixed fruits (a selection of all or some of the following works well: apricots, prunes, figs, pears, peaches, apple rings, berries. Anything goes, however don’t use dates as they don’t heat well)
• 2 ordinary tea bags
• 2 tablespoons of honey
• 1 cinnamon stick
• 1 star anise
• 1 tsp cinnamon powder
• Half tsp ground mixed spice
• Half a vanilla pod (optional – you could use a tsp of vanilla extract instead)
• Greek yogurt, flaked almonds and orange zest to serve

Method

1. Place your dried fruit selection in a large saucepan
2. Add the tea bags, honey and spices (and if using the vanilla pod, split lengthways and scrape out the seeds into the pan – or add the vanilla extract)
3. Pour over enough boiling water from the kettle to just cover the fruit, stir to allow the tea bags to brew a bit, and leave covered overnight or for 8 hours
4. Once fruit has soaked, remove the tea bags from the pan, and heat the fruit mixture over a medium heat until the liquid boils and the fruit is heated through. Try not to overcook or stir too much as you don’t want the fruit to break up
5. Remove the cinnamon stick and star anise
6. Serve with a dollop of greek yogurt, some flaked almonds and a scattering of orange zest
7. The remaining compote keeps well in the fridge and can be served hot or cold

Variations

1. To ring the changes use different types of tea bags to flavour the syrup. Fruit teas, such as blackcurrant or apple, work wonderfully
2. The compote also works as a delicious after dinner dessert – once you have warmed the fruit, lift it from the pan and reduce the remaining liquid by half to make a syrup. Add the fruit back into the pan and serve with good quality vanilla ice cream….add a dash of your favourite liqueur or spirit to make it very special
   

It's about time

For years now I have been going on about food, recipes and food writing. I love food. Food is part of my heritage (I'm Italian) and a big part of my life. If I'm not eating food, or reading about ingredients, or thinking about recipe ideas, then I'm buying food or talking about it.

This blog is a repository for my thoughts on food/ingredients/cooking/tales my mamma told me/family recipes.

Hopefully one day, someone will pay me for what is going to be posted here for free.