A frittata is forgiving in a way most egg dishes aren't -- it's less a recipe and more a method for turning odds and ends into a meal.
Ingredients
- 6 eggs
- A splash of milk
- Salt and pepper
- 1–2 cups of whatever's around: cooked potato, onion, peppers, spinach, cheese, cooked bacon or ham
Method
- Preheat the grill, or the oven to 180°C.
- Whisk the eggs with a splash of milk and season.
- In an ovenproof frying pan, soften your chosen vegetables (and warm through any cooked meat) in a little oil.
- Pour the eggs over and cook gently on the hob for a few minutes, until the edges and base are set but the top is still wet.
- Finish under the grill, or in the oven, for 8–10 minutes, until puffed up and set through.
- Slide out onto a board, slice like a cake, and serve hot or cold.
A good use for older eggs: this is genuinely one of the best ways to use eggs that are close to their best-before date -- once baked into a set dish like this, the concerns around eating eggs raw or runny don't apply.
Related reading
Want the more formal, pastry-cased version? See Quiche Lorraine. Or for something quicker, try a French omelette. See all egg recipes.