RECIPE: Frittata

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook.

We first shared this recipe for National Picnic Week as it is so popular we’ve included it once more.  Ideal for it on the move, this easy recipe travels well and it’s great for using up leftovers from the fridge.  Sit back and make the most of your garden or pack a hamper to enjoy the last of the summer.

Total 25 mins

• sea salt – finely ground, pinch or less if using bacon, freshly ground black pepper and a little grated nutmeg
• 2 rashers bacon cut into lardons and cooked until crisp *optional
• 25 g grated cheese

Method

Crack eggs into a bowl, season with freshly ground black pepper, grated nutmeg and sea salt.  Whisk together to combine.

Add cooked onions, potatoes, and bacon to the egg mixture and combine gently.

Place a heavy-based frying pan to preheat on the hob or floor of your AGA roasting oven.

Add oil to hot pan.

Carefully pour the mixture into the hot pan.  Let the egg set without stirring.  Then ease the mixture to the centre so that the liquid egg will refill the base of the pan.

Check the frittata is set on the underside and turning golden brown.

Remove pan from heat and place a dinner plate over the frittata to completely cover the top of your frying pan.

Invert the frittata onto the plate.  Place the pan on to a heat proof work surface.  Then gently slide the frittata into the pan with the cooked side uppermost.   Return to the heat.

Once the frittata it has completely sealed on the other side and is golden brown,  reduce heat and continue cooking over the hob until the centre is set.

Or, to cook in the AGA, begin on the boiling plate and then transfer to the roasting oven with the grid shelf on the floor.  If you opt for this method, there is no need to invert the pan part way through cooking.

Transfer to a large plate to be cut into wedges, to serve straight away.  Or, allow to cool and pack for a picnic. Slice into portions to serve.

How to cook:

Place a heavy-based frying pan to preheat on the hob or floor of your AGA roasting oven.

Add oil to hot pan.

Carefully pour the mixture into the hot pan.  Let the egg set without stirring.  Then ease the mixture to the centre so that the liquid egg will refill the base of the pan.  Sprinkle grated cheese over the top.

Check the frittata is set on the underside and turning golden brown.

Remove pan from heat and place a dinner plate over the frittata to completely cover the top of your frying pan.

Invert the frittata onto the plate.  Place the pan on to a heat proof work surface.  Then gently slide the frittata into the pan with the cooked side uppermost.   Return to the heat.

Once the frittata it has completely sealed on the other side and is golden brown,  reduce heat and continue cooking over the hob until the centre is set.

To cook in the AGA:

Or, to cook in the AGA, begin on the boiling plate and then transfer to the roasting oven with the grid shelf on the floor.  If you opt for this method, there is no need to invert the pan part way through cooking.

Cook’s Tip

For the best results use a heavy based, non stick frying pan with an ovenproof handle that measures  20cm/8” (rim) with sloping sides and base approx 18cm/ 7”

Alternatively you can cook the frittata slowly on the hob or transfer to a baking sheet and finish cooking in the oven.

Waste not, want not:

An ideal recipe for ‘fridge tidy’ days to make the most of roasted vegetables and leftover cheese.  Become more sustainable in the kitchen and adapt with seasonal combinations:

• Feta, pea and mint
• Slow roasted tomato, olive and parmesan
• Onion marmalade and blue cheese
• Roasted vegetables and pesto
• Broad beans, ham and savoury
• Griddled fennel and smoked fish