When you think there is nothing in the house to eat, there is usually enough to make a delicious frittata. The beauty of these is that you can literally put anything you like into them. Grating root vegetables into the mix also works really well and you wont be waiting too long for them to cook. I got home from work very late the other night and I still had this ready to eat about 20 minutes later, and I had enough to bring in for lunch the next day… Its really filling, full of great flavours and for those of you who wonder why it’s called a frittata and not an omelette – apparently adding these ingredients into the raw eggs is the key differentiator. I don’t worry too much about it tho’ – it tastes great no matter what it’s called.
This Serves 2-3 as a main meal or 4 for a light lunch
2 tbsp each of flat leaf parsley, coriander
1 red chilli de-seeded and chopped
14oz can of cannelloni beans rinsed and drained
2 oz butter
I also had some smoked tomato pesto which I stirred into the mixture too and it was delicious – not to worry if you dont have it as it will still taste great.
Break eggs into a bowl and beat really well.
Season with salt and pepper. Fold in chilli and beans.
Gently stir in the chopped herbs.
Melt 2 oz butter in a pan.
Tip in mixture to the pan and cook on low heat for about 10 minutes. Using a plate, flip the frittata over and cook on the other side until cooked through – about 7 minutes more.
Cut into wedges and serve with a delicious green salad and drizzle over some extra virgin olive oil