Wednesday, 24 October 2007
From You Shouldn’t Have Gone To So Much Trouble, Darling: 10th Anniversary Edition by Jo Seagar, Published by Random House NZ; RRP $29.99, Available at bookshops nationwide.
Any combination of vegetables may be used — zucchini and pumpkin are particularly good. A frittata is a good way of dealing with the loaves-and-fishes syndrome when you appear to have an empty fridge but company has arrived. I’ve even plumped mine out with cooked rice or leftover pasta.
1 tablespoon oil
4 rashers of rindless bacon, chopped into small pieces
1 large onion, finely chopped
2 cloves garlic, crushed (½ teaspoon)
3 medium potatoes, scrubbed and diced into
1 cm pieces
1 cup (approx.) button mushrooms, sliced
1 small red pepper, deseeded and finely chopped
2–3 tablespoons chopped parsley
salt and freshly ground black pepper
2 cups grated cheese (reserve ½ cup for sprinkling over)
6 large eggs
¼ cup cream (or milk)
Heat the oil in a medium frypan, preferably non-stick. Fry the bacon until brown and crisp. Add the onion, garlic and potato cubes and stir-fry until the potato is soft, about 5–6 minutes.
Add the mushrooms, pepper and parsley. Season with salt and freshly ground black pepper to taste and stir through the grated cheese. In a separate bowl beat eggs and cream together and pour over the mixture.
Turn heat down to low and cook for about 4 minutes until the bottom is golden crisp and the centre setting. The top should still be rather wet and uncooked.
Remove pan from the heat, sprinkle the reserved grated cheese over the top and place under a grill to brown for 3–4 minutes. Cut into wedges and serve immediately.