Frittata

Frittata

Time seems to be flying by much quicker than I had planned, recently.  May was supposed to be a while away yet, but here it is, rolling round the corner with it’s two bank holidays and plethora of activities, already on the doorstep.

I always find, when life is busy, that cooking meals becomes a little more of a task than a pleasure, and it is times like this that frittatas and the like, come to the fore.

The word frittata is Italian and translates to ‘fried’, but unlike an omelette, my bete noir, you simply pour the egg over whatever you’ve decided to put into the frying pan and let it cook.  But for me, the beauty of this dish is two fold.  Firstly, it is an opportunity to use up any left over bits and pieces such as potato, peas, asparagus, meats or cheeses, and secondly it is absolutely delicious hot or cold.

I tend to cook the frittata on the hob and finish it off under the grill.  And magically, it takes just minutes to make.

Of course the other wonder of a frittata is that it is a meal that can be eaten at any time of the day.  Perfect for those ‘so much to do, so little time’ moments in life.

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