BASIC FRITTATA
Preheat the oven to 200°C. Heat 2 t butter and 1 t olive oil in a 22 cm non-stick cast-iron pan over a medium heat.
Beat 4 free-range eggs, season and pour into the pan.
Cook for 2 minutes, then add the topping of your choice.
Place into the oven for a further 3–5 minutes, or until set and golden brown. Serves 2.
SOYA, EXOTIC MUSHROOMS AND GOAT’S-MILK CAMEMBERT FRITTATA
Pan-fry 150 g exotic mushrooms in 2 t soya sauce and 2 T olive oil for 5 minutes.
Halve 1 x 100 g goat’s-milk Camembert and place both halves into the frittata with the exotic mushrooms and season to taste.
Finish in the oven and serve hot garnished with freshly chopped chives.
FENNEL, CAPER, BABY POTATO AND SMOKED SALMON FRITTATA
Pan-fry 8 sliced baby potatoes in 1 T olive oil until golden. Scatter over the frittata with 2 T capers and season.
Place in the oven to finish cooking.
Serve hot topped with 4–6 smoked salmon ribbons and a handful of crisp shaved fennel. Drizzle with olive oil.
CHORIZO, TENDERSTEM BROCCOLI AND BUTTERNUT FRITTATA
Pan-fry 200 g cubed butternut in 2 T olive oil until tender and golden.
Add 50 g sliced chorizo to the pan in the last 2 minutes of cooking time.
Scatter over the frittata and season.
Top with 100 g blanched Tenderstem broccoli, then finish in the oven.
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