Frittatas (Italian omelette) have to be one of the easiest dish to make. A meal that incorporates meat, cheeses and vegetables all in one dish. What’s the difference between an omelette and a frittata? I thought they were one in the same but omelettes traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups. Frittatas are a fool proof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers). Eggs provide protein, vitamin B12, Riboflavin and phosphorus, Lutein and Folate. If you like this recipe, then you might also enjoy Pepper, Red Onion and Goat’s Cheese Frittata, Zucchini and Prosciutto Frittata, Spinach and Ham Frittata, Mini Ricotta and Basil Frittatas.
6 large eggs
sea salt and freshly ground black pepper
handful of fresh parsley leaves, finely chopped
zest of 1 lemon
juice of 1/4 lemon
1 heaped tablespoon freshly grated Parmesan cheese
180g fresh peeled prawns
a good knob of butter
1/2 a dried red chili, crumbled
Preheat oven to 220c (425f). In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the Parmesan. Roughly chop half the prawns, leaving the rest whole, and add all of them to the bowl. In a small heavy non-stick ovenproof pan, heat the butter with a good splash of olive oil until it begins to foam, then add all the egg mixture. Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven. Cook for 4 to 5 minutes till slightly golden – will rise slightly and will have a lightness to it. Sprinkle over the chili and slide it onto a board. Grate served with a simple rocket salad, good bread and a glass of wine.
The Culinary Chase’s Note: Jamie’s note says this recipe also works brilliantly with crab or lobster. Yum!
By The Glass Tasting Note: Eggs and frittatas by their nature aren’t the friends of any wine but when coming up with a pairing for egg based dishes the solution is natural. What could be better with breakfast than a little Champagne? In the case of a frittata, Prosecco (Italian sparkling wine) is perfecto. If you can find one labelled as Prosecco di Valdobbiadene you can rest assured that is a fresh sparkling wine from a good pedigree. While Prosecco is incredibly popular and a decent match, if you can find it look for Franciacorta – an Italian sparkling wine with Champagne like character; but not the pricetag.