Ingredients
1 tbsp olive oil
1 cup vegetables, sliced and diced (onion, capsicum, mushrooms, asparagus, zucchini, corn kernels, spring onions, cooked pumpkin or sweet potato etc.)
up to ½ cup protein, sliced or diced, optional (leftover cooked bacon, ham, salami, salmon or smoked salmon, feta, tofu etc.)
6 eggs
3 tbsp thickened cream
½ cup grated tasty cheese
1 tsp salt
½ tsp ground white pepper
Method
Step 1 In a 26cm non-stick frying pan over medium-high heat, place olive oil and add vegetables. Saute, stirring, until beginning to soften. Stir through added protein, if using.
Step 2 In a large bowl, whisk together eggs and cream then stir in the tasty cheese, salt and pepper.
Step 3 Pour the egg mixture into the frying pan and reduce the heat to low. Stir for only a moment, to evenly distribute the ingredients around the pan.
Step 4 Cook over low heat until the egg is setting and golden brown on the bottom. This should take around 5 minutes. You can check this by very carefully lifting an edge with a silicone spatula.
Step 5 When the frittata has mostly set, release it from the pan with a spatula and invert it on to a plate. Using a second plate, invert it again, then put the pan over the top and return it to the pan so it is now upside down to finish cooking. Alternatively, once the frittata has set on the bottom you can finish it off by placing the pan under a hot grill to cook on top.
NOTE
“Fridge-shaker” refers to the use of leftovers — shake the fridge, and whatever falls out goes in the frittata! This makes it extremely economical as well as being super-quick to cook. It can be eaten hot for dinner, or cold for lunch or a snack.
Serves 4
Extracted from Home For Dinner by Julie Goodwin, $49.99, published by Penguin