An Italian omelette or a crust less quiche, whichever way you look at it a frittata is an easy way to create a meal (even when you open the fridge and fear you might not have anything to eat).
Most of us will agree that somewhere in your fridge you will have a few eggs and odd vegetables lying around - the key ingredients for a delicious frittata.
Made with cheese, eggs, milk or cream and an array of fillings frittatas can be served either hot or cold making it an easy meal for any occasion.
If you choose to use left over vegetables you will need 2 and 1/2 cups of vegetables in total for this recipe.
2 tablespoons olive oil
1 medium onion, finely chopped
4 small zucchini, finely diced
1/3 cup frozen peas
1 tablespoon mixed chopped herbs, such as parsley, chives and mint
1/2 cup Parmesan, freshly grated
50 ml cream or milk
1/3 cup haloumi, fetta or ricotta, crumbled
Preheat oven to 200°C (180°C fan forced). Heat 1/2 tablespoon olive oil in a frying pan over a medium heat. Add the onion and cook for 8 minutes or until soft. Transfer to a bowl and allow to cool slightly.
With the same frying pan heat 1/2 tablespoon olive oil and add the zucchini. Season with salt and pepper and cook for 6 minutes or until just tender. Transfer to the bowl with the cooked onion and leave to further cool.
In a large bowl whisk together the eggs, cream (or milk) and Parmesan and season with salt and pepper. Fold the vegetables herbs and extra cheese through the egg mixture and allow to stand.
Heat a 26cm diameter ovenproof (measured form the top rim) frying pan over a medium heat for 3 minutes. Add the rest of the oil and allow to heat for 1 minute before pouring in half the egg mixture.
Allow to cook for a minute before tilting the pan away from you and pulling some egg mixture towards you with a spatular (allowing the runny egg mixture to flow to the bottom of the pan). Continue to do this 3 times before adding the rest of the filling.
Cook for 4 minutes over a medium heat and place in the oven*.
Bake for a further 5 minutes or until the centre of the frittata is just set.
Remove from oven and allow to cool for 5 minutes.
To serve, slide the frittata onto a board and cut into wedges, or refrigerate until desired.
*If you do not have an oven proof frying pan, simply slide the frittata onto a chopping board after 4 minutes, invert the frying pan over the frittata and with your hand under the chopping board flip the frittata back into the pan. Continue to cook for 5 minutes and serve.