“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
~ A.A. Milne
It’s suddenly Winter here at the farm. There’s frost in the river paddock and mist along the river and mornings are not encouraging for leaping out of bed onto bare floorboards.
On cold days a warm breakfast is a wonderful thing, and I love the ease of making a frittata. It’s like a big no-fuss omelette that never got folded or flipped. It’s essentially an egg dish with vegetables, and perhaps some cheese and/or meat. I often whip a frittata to start the day. They are equally good for lunch or dinner, and excellent served cold and cut into wedges as a lunchbox snack.
Once you get the hang of making them I encourage you to be brave and use the foundation egg mixture as a receptacle for all of the left-overs you’ve got in the fridge. Ben’s favourite is left-over roast vegetables and meat with some fresh herbs and whatever else is in the garden. Mine is garlicky mushrooms, capsicum, tomato, feta cheese and herbs. Mmmmm – heavenly!
Ingredients to serve Four (Or Two plus Leftovers!)
- 8 large eggs
- 1/2 cup of milk – or use soy, cream, almond milk or whatever is your thing
- salt and pepper
- knob of butter or a good slurp of olive oil
With One of These Fillings:
- 2 cups of fresh sliced vegetables such as tomato, corn, red onion, capsicum (bell pepper), onion and herbs of your choice plus 1/4 cup of your favourite tasty cheese; OR
- 2 cups of cold cooked diced potato or other roasted or cooked vegetables, 1/2 to 1 cup of sliced roast meat or other cooked protein such as chicken, sausage or fish, a big handful of fresh herbs or up to a teaspoon of dried herbs
- 2 cups of mushrooms sliced and cooked with 1 to 2 cloves of minced garlic and a tablespoon of butter, a cup of sliced tomato and capsicum, handful of grated cheese, handful of fresh herbs
- 1 cup of sauteed bacon pieces, 1 cup cherry tomatoes, 1 zucchini grated, 1/4 cup chopped parsley, 1/4 cup grated parmesan
- 2 cups of sliced cooked potato, some smoked or tinned salmon, 1/4 cup of fresh dill, 1/4 cup of feta cheese
- Cut up any vegetables, meat or herbs, and grate cheese or cut into small dice.
- Place a 10 to 12 inch ovenproof frypan on medium heat and add a knob of butter or a slurp of olive oil making sure that you grease the bottom and sides well.
- Crack the eggs into a large bowl and give a gentle whisk to break the yolks. Add the milk or your milk alternative, a pinch of salt and a good grind of pepper and then beat gently to incorporate. Don’t overbeat – just gently combine.
- Throw in a bit more butter. If you are using bacon, add it now and cook off until soft. Add in your sliced mushrooms and any vegetables that will take a little longer to cook. Swoosh them round in the butter until they soften a little then spread them out so they cover the base of your pan. Lower the heat on your pan.
- Gently re-whisk your eggs and pour into the frypan, and then artfully drop the rest of your vegetables into the egg mixture. Add in your cheese and any other meats if you are using them. Sprinkle your herbs over the top, add another grind or two of cracked pepper and then give the contents a little stir with a fork.
- Leave to cook until the top is set. This takes about ten minutes, depending on the size and depth of your pan. (The cooking time can be hastened by putting a large lid or a piece of aluminium foil over the top of the pan – but don’t raise the heat or you’ll overcook the eggs!). You can also place the pan under your grill or in the oven to brown off the top at the end of cooking.
Serve on its own or with some good bread or hot buttered toast. Ben loves his with a dash of Worcestershire Sauce and I like mine with a spoonful of homemade tomato relish. A mug of tea or coffee also works well on a cold morning. Enjoy!
Love, Nicole xx