I’m re-visiting an eggy recipe from three years ago, I hope you don’t mind. Frittata is an Italian name for what is essentially an omelette that never gets folded over. It can be on the table in about half an hour and enjoyed as a meal at any time of the day. The addition of potato and pumpkin makes it satisfying and it’s finished off under a hot grill to make sure the egg is set and cheese is melted. When done, it slides onto a plate ready to be cut into wedges, like a nutritious pizza. I created the recipe one Sunday when I was looking to cook something quick for lunch. I used whatever ingredients I had on hand – so I guess that sums up the beauty of a frittata. It accommodates the contents of your fridge. I avoid mushrooms in egg dishes because I find they can release moisture if not cooked patiently and properly. I also think mushies can easily rob a frittata of its golden appearance too so what you may get is soggy, grey, spongey eggs. If you don’t have any Cajun seasoning on hand (to season the potatoes and pumpkin), use whatever spice or herb mix you enjoy but remember.. in moderation because the eggs are the binding hero of the dish.
-2 cups diced potatoes (cut into 1 to 2cm cubes)
-1 to 1.5cups of diced pumpkin (as above)
-1/2 red capsicum chopped (or you can combine green/red or use any colour)
-1/2 cup spring onions chopped (some call these shallots or green onions)
-1 cup of green peas (I microwaved frozen peas for a minute)
-1/2 cup cream or light sour cream (I used the sour cream for a lower calorie frittata)!
-6 large eggs (or 7 to 8 smaller one’s)
-1/3 cup grated cheese (I used freshly grated parmesan, not the powdered variety – but you can use tasty cheese or a bit of parmesan and tasty)
-1 tablespoon Rice Bran oil (or peanut/canola) – Also some oil spray
-1 heaped teaspoon powdered chicken or vegetable stock
-Sprinkle of Cajun Seasoning
-1/2 cup of water (this helps soften the potato/pumpkin)
-Salt and pepper to taste
-(Optional – green salad and tomato relish to serve)
-Heat pan to medium heat – spray oil lightly all over pan (including sides) then add tablespoon of oil
-Add diced potatoes, pumpkin, capsicum & peas +Cajun seasoning. Cook for 10 minutes -stirring occasionally
-Sprinkle over stock powder, add water & cover with either a lid or a sheet of foil – This will allow the potato and pumpkin to soften more
-Leave for 5 minutes on low heat
-Test the vegies -they should be soft enough to eat but not falling apart
-Add spring onions, stir well (cook further if potatoes & pumpkin need it)
-Spread cooked vegie mixture evenly over pan, there would be no leftover water in the pan
-Add whisked eggs over the top of vegies. Try to make sure the egg covers all the vegies and give mixture a ‘nudge’ with a wooden spoon to make sure there is an even mix of eggs and vegetables.
-Sprinkle with cheese
-Cook on a low heat for 5 to 10 minutes (If you can lift the edges up with a spatula or fork, then your frittata is setting properly underneath).
-Finish the frittata off under a hot grill. This will cook any remaining uncooked egg and also melt the cheese.
-With the help of an egg lifter or spatula.. ease the frittata out onto a large, flat plate
-Cut into wedges & serve with a green salad +tomato relish