Frittata is originally an Italian dish which has also become very popular in Spain. Traditionally it was a way of using up any vegetables which needed eating. It isn’t just the Dutch who have leftovers day!
This dish works best when there is a good combination of vegetables which stay a bit crunchy, and vegetables which soften a bit when cooked. A classic combination is broccoli and peppers. But a mix of leeks, celery and tomatoes is also really tasty. You could even add a bit of leftover lettuce to the mix, or carrots, radishes or mushrooms…The possibilities are endless.
Cut the vegetables into the required size. But don’t keep them too chunky or the frittata might fall apart. Fry the onions until they’re a dark golden brown to get a good caramel flavour in the dish. Add the vegetables and the thyme leaves and lower the heat so the onions don’t get too dark, continue cooking until the veg is cooked but still has a bit of bite. Season the vegetables with a little salt and pepper but bear in mind that the cheese will add saltiness and flavour to the dish!
Roughly chop ¾ of the parsley and add to the pan.
Adding the eggs highlights the difference between the French and Italian way of making an omelette. Break the eggs one by one on top of the vegetables in the pan and stir loosely with a spatula. In France the eggs would be beaten with a fork first, but the Italians prefer a more rustic approach.
Crumble the blue cheese onto the top of the frittata. Cover the pan with the lid at an angle to allow the steam to escape and cook until the eggs are set to perfection. The cheese will melt, allowing all the delicious flavours to combine with the herbs and the vegetables.
Garnish the frittata with the rest of the parsley and a little black pepper.
I always serve the frittata straight from the frying pan, but you could use an attractive plate or serving board if you preferred.
A salad of crisp vegetables with a fresh dressing complements the frittata perfectly. Make the dressing with 3 parts olive oil to 1 part balsamic vinegar. Add to this a spoon of whole-grain mustard and a small handful of roughly chopped capers. Stir into the vegetables and bring to the table!
The frittata is delicious served with a salad of mixed green leaves with a fresh dressing. Spinach, rocket, lamb’s lettuce or iceberg lettuce could all be used