It’s the second day of the year and we’re now two-for-two for excellent lunches. Yesterday my parents came for lunch (it was my mum’s birthday) and we had a summer veggie galette with a salad and some champagne not drunk on NYE, and then honey cake with spiced apples, vanilla ice cream and a great bottle of gewurztraminer my sister had given my parents on her last visit home. I’d forgotten how great the galette is – an olive oil yeasted dough, easy and quick, that always cooks into a springy and golden crust for all kinds of vegetable pies. I used to make a galette every month or so when we lived in Brighton and they need to come back into rotation.
And today we had a surprising win with a frittata put together from an almost empty fridge. Normally I make frittatas with more vegetables – steamed sweet potato and greens, or sauted capsicum and zucchini. But all we had was chives, flat-leaf parsley, scallions and feta so that was what went in, along with 4 eggs and some salt and pepper, into a wee frypan. It was quite thick, so we cooked it on a lower temperature than usual to try and set the middle before blackening the bottom; browned the top under a grill while the middle was still a bit liquidy; then left it to sit off the heat with a lid over the top for a couple of minutes to finish setting. It was really perfect – light, almost fluffy, not tough like they can sometimes be, and with a lovely delicate flavour. I realise that this is no real recipe, but I’m making a note of it to remind myself to try cooking frittatas more slowly over lower heat in the future.
2 replies on “Frittata perfecta”
That is a good tip for fritatta-making (especially the leaving it to sit covered at the end), and yours, with just herbs and feta, sounds delightfully light and green. I’ll have to remember to try it out — my instinct is to overload fritattas with filling brunchy things like mushrooms and potatoes.
Thanks Preeta! I will definitely be trying it this way again – perhaps with veggies on the side (if we have a slightly better-stocked fridge next time).