How to Make a Perfect Frittata: guidelines to follow – blunders to avoid:
A perfectly made frittata is one of the world’s most perfect and tastiest foods. It’s cheap, quick and an ideal leftover. But once in a blue moon tragedy can arise and a poorly made frittata can happen; an overly spongy texture rather than custardy, dryness, lacking in moisture and flavourless. Don’t suffer this fate! With a good quality skillet and fresh eggs…baked goodness is awaiting to be ooh’d and ahh’d over.
Here are some useful tips to have the perfect frittata:
6 large eggs
¼ cup whole milk
100 grams grated emmental, divided
Smoked sea salt and freshly ground black pepper
2 tablespoons olive oil
70-80 grams smoked Spanish chorizo, casings removed
100 grams tenderstem broccoli, coarsely chopped
Small handful of rocket salad leaves
Preheat the oven to 190°C.
In a separate bowl whisk the eggs and milk. Mix in 50 grams of emmental cheese, season with smoked seal salt and pepper and set aside.
Heat the oil in a large cast iron skillet over medium heat. Once the oil has come up to temperature crumble the chorizo and cook until the chorizo is brown for about 5 minutes, stirring occasionally.
Add the broccoli, season with salt and pepper and cook until tender, for a further 8–10, stirring occasionally.
Reduce heat to low and pour the egg mixture over vegetables.
Cook for 10-12 minutes, shaking the pan occasionally, until edges are just about to set. Top the frittata with remaining cheese, place in the oven and cook for a further 4-5 minutes until the top is a pale golden and centre is just set.
Cut the frittata into portions and serve warm.