Let me set the scene here. It’s Wednesday night, you’re halfway through the working week and that deserves a celebratory glass of Red (Bordeaux for me, please). You’re finishing up glass #2 and you realise that you better eat something soon or your persuasive, tipsy self will start talking you into going out and getting Pad Thai, again. What you need is something simple (losing motor skills quickly), delicious (your tipsy self will not eat a bland meal) and something that requires minimal prep and clean-up; Law & Order is about to start you have no time for hovering over a stove. (This is everyone’s Wednesday night, right?)
A glorious mix of protein, carbohydrates and fat served in a tasty slice. A balanced meal if I ever saw one. It’s also something you can make extra serves of, so you can eat it again tomorrow. Because tomorrow is Thursday, and there is no way in hell you will be able to muster up the motivation to cook again until Saturday.
Let’s break this dish down, I’m pretty sure most people will have the necessary ingredients to make a Frittata in their fridge/pantry, even if it doesn’t match my recipe ingredients. That’s the brilliant thing about a Frittata - it’s very versatile.
Fatty, Salty Meaty Meat: bacon/smoked sausage/raw sausage/pork belly/ham. Clearly anything from the Pork family is going to work well here. You want the salt and fat for flavour, but you also want the fat to grease your skillet. Fat is a hand-dandy multitasker. Must be female…
Vegetables: Whatever you have on hand. For the Frittata pictured I used broccoli and spinach. Sweet Potato is amazing in a Frittata, as are pea’s & corn. I would recommend staying away from vegetables with a high water content, like zucchini & squash – this is not the place for them. Disregard perfectly diced vegetables and roughly chop/hack at your vegetables. Throw them into a microwave and cook them. Simple. Insta-vegetables. Or use any left over vegetables you happen have pre-cooked in your fridge – even quicker!!
Eggs: well, duh. Plenty of them and whisk them well.
Fry off delicious meat. Add vegetables, egg and maybe some cheese. Cook in oven. Consume. Perhaps save some for tomorrow. Easy as.
No excuse for take-out now!
- 8 - 10 Large Eggs (don't be leaving those yolks out either)
- 1 - 2 cup Vegetables of Choice (chopped up and pre-cooked)
- 1 cup Sliced Csabai (or any fatty-salty-meaty-meat)
- 1/2 cup Shredded Cheese (whichever you prefer, I like a sharp cheddar)
- Salt and Pepper (season as required)
|Pre-heat your oven to 180 degrees Celsius. I used a 30cm cast iron skillet (pictured) and doubled the above recipe. If you are using the above quantities use a small skillet, 15 - 20cm in diameter, otherwise you will have one slim Frittata.|
|Whisk your eggs together until they are well combined and a little frothy. Set aside.|
|Over a medium heat fry your meat of choice and render out some of that fat. Once cooked to your preference (I like my Csabai crispy) take it out of the pan and set aside. Cook the onion in the rendered fat until soft.|
|Add back into the skillet your meat of choice and pre-cooked vegetables. Mix everything together and spread it out evenly. You can also add in any herbs or spices in at this point. The Csabai has enough flavour on it's own, so I did not add anything extra. (If you're unsure on what herbs/spices you can add to your Frittata leave me a comment and I'll give you some suggestions)|
|Pour your whisked eggs into the skillet and turn off the heat. Let the egg mixture sink in and around your vegetables/meat of choice and then top the mixture with cheese (optional, but delicious, why wouldn't you?)|
|Pop the skillet in the oven and cook for 10 - 20 minutes. Cooking time depends on the thickness of your Frittata. Check after 10 minutes. The Fritatta is ready once the centre is firm to touch.|
|Once it's cooked through, take it out of the oven and let it rest for 5 minutes before turning it out onto a board to slice. Alternatively you can just slice it straight out of the skillet, but I find turning it out to be easier. It should not stick, this is why keeping the rendered fat from your meat in the pan is important!|
|This dish is wonderful served warm or cold. And will keep well in the fridge for a few days.|
|A note on seasoning. You may not need to add any salt to this dish if you're using a particularly salty meat. I would wait to season this dish until after you've tasted it.|
Forgive the IG / served in a plastic container photo. Next day Frittata smothered in cream cheese and served with Simple ‘Slaw.