A good baked frittata is an essential for quick, easy meals. They’re also a brilliant way to use up leftover bits and pieces hanging around the fridge.
2 handfuls ingredient 1
1 handful ingredient 2, optional
4 eggs, lightly beaten
handful highlight ingredient
1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
2. Line a 20cm (8in) springform pan with baking paper & grease generously with olive oil. Or grease a small oven-proof frying pan.
3. Place ingredients 1 and 2, if using in the prepared tin. Pour over the beaten egg & scatter over the highlight ingredient. Season.
4. Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, 10-15 minutes.
ingredient 1 – cooked or canned beans, lentils or chickpeas. Cooked veg such as potato, sweet potato, pumpkin and parsnip. Wilted greens, cooked zucchini, steamed broccoli, steamed broccolini, steamed cauliflower. Cooked pasta, rice or other grains.
ingredient 2 – sun dried tomatoes, artichoke hearts, sweet corn kernels, asparagus, bacon, salami, proscuiitto, smoked chicken, cooked chicken, cold roast meats, smoked salmon, cooked sliced or crumbled sausages, sliced chorizo, leftover roast veg, roast beets, red capsicum (bell peppers)
highlight ingredient – cheese especially parmesan, goats cheese, ricotta, taleggio, cheddar.
highlight ingredient – herbs rosemary, sage, thyme. Add leafy herbs such as basil, mint or parsley after the frittata is cooked.
highlight ingredient – other pinenuts, toasted bread crumbs, chilli flakes or powder, preserved lemon slices, olives.
larger frittata - use 8 eggs and a 28cm (10in) pan to serve 4. Increase baking time slightly. Around 20 minutes.
pure frittata – skip the additional ingredients and double the amount of eggs.
single serve frittata – Bake in a large ramekin instead of the frying pan OR just make yourslef an omelette in a fraction of the time.
OK. I prefer it hot and puffy from the oven. Either leftovers serve cold or gently reheat in the oven for 5 minutes or so.
problem solving guide
too runny – Probably not baked through the centre. Pop it back in the oven for a little longer.
leaking watery fluid – Woops. When eggs are overcooked you get a phenomenon called syneresis where the protein looses the ability to hold water so you get watery fluid weeping out. Not the nicest but it won’t hurt you if you eat it. Next time cook it less.
frittata sticking to the pan – Unfortunately one of the downsides of this method is the egg likes to stick to the pan. So it’s important to grease well and line the pan with baking paper. Foil tends to stick worse than baking paper for some reason.
don’t have a springform pan? – A cake tin with a removable base will work or even an ovenproof dish. Just make sure you line the base and sides and leave some paper overhanging so you can lift it out when it’s done.
Great on its own. Or with a green salad or wilted greens. Also good sliced and served as a sandwich filling.