My attitude to frittatas has hitherto been: “Nice idea, but I bet they taste a bit meh, are either runny or rubbery, and end up a tad vomitous cold.” Anyway, this week I cracked (ho ho), had two many eggs, too little brain, and a newly acquired 23cm non-stick pan (thank you, Robert Dyas). And – what do you know? – it was bloody delicious.
Eggs being tricky buggers, I used this recipe as a vague steer: http://www.jamieoliver.com/recipes/eggs-recipes/summer-pisto-frittata/#i0HYbyCBLJcO5vs3.97
However, I harbour a lifelong hatred of being told what to do, so ignored it for all but the timing of the oven bit, instead filling my frit with leeks, red pepper, and goat cheese, and adding asparagus, courgette, and orange tomatoes on top to sate my vegetable OCD.
As with curry, risotto, and last night’s pizza, it tastes even better the next day. All hail, my summer of becoming Mr Strong.
The Wellness Woman 