It’s weekend and you have friends coming over for brunch. It’s been a crazy week and you think: Why can we not just go out for something to eat?!
Here is a recipe that takes minutes, is very delicious and can be customized to whatever you have in the fridge. It works beautifully with left-overs too and you can easily make it kiddie friendly by adding roast chicken, roast veggies or any meat from the night before (especially BBQ left-overs!!!), or make it very special by adding smoked salmon in, or on the side. I prefer using coriander (cilantro) or spring onion (scallion) when using smoked salmon; it just tastes better.
6 x large eggs; beaten and seasoned with salt and pepper
Spring onions (scallions)
Pre-heat your oven to 300℃ and set your table.
Fry the garlic in the oil in a large, non-stick, oven proof pan until golden brown. Turn the heat down to low, add the spinach and allow it to gently wilt for 2 minutes.
When it’s done, use your tongs to arrange the wilted leaves evenly around the pan, and slowly pour the egg over it.
Top it with your fresh basil leaves and onions, turn the heat to medium and again use the tongs to gently poke and wiggle (NOT STIR) around in the pan. This will allow the egg to warm up evenly, and not over cook the bottom. Do this until the egg begins to set. It should take around 4 to 5 mins, depending on the size of the pan.
Now pop the pan in the oven on the top shelf to cook the top. This takes 5mins in my oven, but keep an eye on it. This is a good time to pop in the toast and gather the troops.
Even though the Frittata only takes a few minutes, it’s important to not let it over cook. Over cooked egg becomes watery and is not very nice.
PLEASE remember that the pan in the over gets very hot, very quickly, so protect your fingers when removing it.
I never add milk to eggs (except when I’m making quiche).
I like not beating the egg completely; the bits of egg white looks pretty when it’s cooked and allows for a more varied color scheme.
Feta cheese works well with the spinach.
I’ve stopped using butter on our toast years ago, and simply drizzle it with olive oil.
You can put sliced of avocado on the toast, spindle it with salt and it does very well with the dish.
I use gluten free bread.