I am not sure what I am more excited about. The frittata, my first ever and it worked like a bomb, or the way our darling Family Frying Pan dealt with it!
Eggs for supper have never had an appeal for me. There are some things that you eat only at certain times of the day. Like eggs. They are for breakfast and only make lunch if they are in sandwiches. And yoghurt! What is it with people who eat yoghurt for dessert after dinner? You might as well have Jungle oats or Pronutro for supper! And what about those who have steak or boerewors for breakfast? I guess that can be classified as more decadent and eccentric than bizarre, and therefore more acceptable, but only on special occasions. But yoghurt and eggs are for BREAKFAST!
However, tonight the menu had frittata emblazoned upon it as an almost solo player. I have seen Jamie and Nigella whip them up with savoir faire on TV, but have never been moved to make it for dinner. Potato wedges are cooked for a few minutes in the Family Frying Pan with a mere smidgeon of oil. The wedges are removed when just cooked and then onion and garlic are fried up. I used red onion because I thought the final dish might look a little pallid. Once the onions and garlic are soft, the potatoes are returned to the pan and eight (8, agt…a lot) beaten eggs (I added a good dose of MSG too cos eggs need legs for flavour) are poured over the veggies and cooked on the stove. Once the base is sort of solid, a generous handful of grated cheddar is liberated over the top, and I added some cayenne pepper for more colour and to enhance the cheesiness of the dish. Then the Pan is placed under the grill to cook the top and melt the cheese into it.
Under normal circumstances I would be sweating now with anxiety, wondering how to get the frittata out of the pan so that it could be served with some semblance of elegance. I would have visions of scratching pans as slices were lifted out with egg lifters, sides collapsing and an attack of Tyretts coming on. But our newest family member, the Family Frying Pan (have I mentioned how much I love this pan?) showed us just how it is done. Holding the handle in my right hand, I tipped the pan gently and watched as the eggy mass slipped out in perfect shape onto the serving plate. No loosening required anywhere. The frittata looked perfect, and the pan looked clean. What culinary gorgeousness! I am enraptured by the perfection. Oh how I have been moved to over expression!
The frittata was tasty and Son and Boet enjoyed along with a simple green salad. It’s an uncomplicated dish but gives huge returns in flavour. I would add some fresh herbs next time like basil or rosemary. Maybe some green peppers or red pepadews. Possible some freshly grated parmesan into the egg before it is added to the pan and then lose the cheddar…losing calories and not flavour. How about chopped olives? Baby marrows? Ok, now I am getting carried away, but you get the point. The basic frittata is a blank canvas on which to work. It is scrumptious and quick and easy to throw together and makes a perfect Saturday evening at home dinner, served with a fresh salad and maybe warm bread rolls! Yum!
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