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Sunday February 12, 2012

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Recipe: A frittata for all seasons

Posted by: Jane Faulkner | 28 February, 2010 - 5:38 PM
Frittata

THE PERFECT SUNDAY LUNCH
BY JANE FAULKNER

Serves 4

Frittata
- Six large free-range eggs
- 1 medium onion, finely diced and sautéed until golden
- 60 grams coarsely grated Parmesan
- Any filling you prefer such as chorizo – about ten slices slightly fried first or three artichoke hearts sliced, chopped ham or crisp prosciutto, 50 grams of cooked peas
- Handful of Italian flat-leaf parsley, chopped finely
- Olive oil for cooking  
- Extra Parmesan shards

In a large bowl, whisk the eggs, add chopped parsley, parmesan and the sautéed onions, mix well then place in a hot non-stick frypan (use one that can also be placed in the oven) well coated with olive oil. Turn down the heat and allow to cook just until the bottom starts to brown; the top of the frittata will still be sloppy then add the chorizo or your preferred topping and continue to cook on a low heat – about 7 minutes give or take. If you want the top of the frittata golden place under a hot griller for less than a minute or just keep an eye on it until the top browns. Just before serving top with extra Parmesan shards – the cheese can be sliced using a grater or a vegetable peeler.

Tomato salad
- 4 medium sized tomatoes, sliced thickly
- 8 baby bocconcini (I’ve been using ones produced by The Cheese Board) sliced thickly
- Basil leaves – cleaned and left whole and as much as you like

In a flattish bowl or on a plate arrange the tomato slices attractively, sprinkle with Murray Valley salt and freshly milled pepper, and place sliced bocconcini on top then the basil leaves. Just before serving, liberally drizzle with really good olive oil.  Slice the frittata when still warm, serve with some chutney and the tomato salad. Take out the chilled rose or riesling or vermentino and enjoy.  

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