‘Omelette is the French word for the Italian ‘Frittata’. The difference is not only linguistic, but the cooking method is quite different. An omelette does not need to be turned over. It is folded in half in the pan and must be soft on the inside and golden on the outside. A frittata is about an inch thick and should be cooked through. It can be made with spinach, courgettes, onions and other vegetables like potatoes – you can be flexible on quantities and creative on fillings.
Ingredients
3 eggs
1 tbsp olive oil or butter
2 tbsp milk
450g cooked vegetables
2 tbsp grated Parmesan cheese
Bread Crumbs (optional)
Salt & Pepper
Method
Break eggs into a bowl and season with S/P, add grated Parmesan cheese, breadcrumbs for texture and mix with a fork.
Vegetables (leftovers are good to use too!) – Cook separately:-
Onions
TIPS: Run onions under a cold tap to prevent you from crying! Cook in cold oil to prevent onions from burning. Put salt in the pan when cooking to moisten onions and prevent them from burning.
Slice onions thinly and sweat slowly in olive oil and salt
Spinach
Fresh or frozen, salted with butter and garlic and drained well.
Courgettes
Fry with olive oil and garlic
In a small non-stick pan heat some butter. Add the cooked vegetables to the egg mix, pour into the pan and stir. Cook gently for about two minutes until you can see it starting to thicken around the edges.
Cover pan with a lid and cook for a further two minutes.
Now its time to turn it over. Use a plate that will fit into the pan.
TIP: Wet the plate to stop the egg mixture from sticking to it.
Carefully turn the frittata onto the plate and then slide it back into the pan the other way up.
Cook for 2 more minutes or until brown. Serve!