I present to you the thin-crust pizza of the egg world! Literally, for when you think, “Oh gosh, I should make something. And best it be nutritious. And a judicious use of ingredients, tra la!”

This spur-of-the-moment frittata recipe been around the block more than a few times. I don’t like wobbly-egg-quiche (again I link you to my issue with textures), so for me this is a great balance between ingredients and eggs. It’s soft-textured, but firm enough not enough to remind you of innards. The original recipe came from an old cookbook (see photo below) and used tinned asparagus, which, by the way, is still good, though I prefer to use fresh asparagus, lightly blanched for the crunch (textures above).

Mostly, I just use whatever I have in the fridge. Above, I have ham, mushroom, tomato, garlic and parsley. It’s also terrific using leftover roasted vegetables (think pumpkin and feta, or potato and rosemary). Keep out the bacon for a vegetarian version. Pump it full of ingredients for a meal, or hold back for a snack or finger food. Eat it on the run for breakfast. It’s fine hot or cold, so excellent in a lunchbox. What gives it that little je ne sais quoi is the curry powder. Chuck it in. Also, garlic, and herbs make the big difference; parsley, dill, rosemary, thyme all work.

“What, you egg!”
-Shakespeare, macbeth act 4, scene 2

Ingredients

1 onion, diced
6 eggs
3-4 tbsp parmesan cheese, grated
2-3 chopped bacon rashers
1 garlic clove
1½ tsp curry powder
As much as you like filling – could be a few slices of chopped ham, roasted vegetables, sliced fresh capsicum, cooked pumpkin and feta, salami and sun-dried tomatos.
1 tbsp herbs chopped

Instructions

Preheat oven to 200℃/390℉
Grease a 23cm/9" baking dish, or simply line with baking paper. If you only have a larger dish, add more eggs to ensure the base is well covered.
Cook onion in pan until soft. Add garlic till fragrant. Add to baking dish.
Fry bacon. Drain on paper towel if greasy. Add to baking dish.
Lightly beat together eggs, parmesan, curry powder and herbs. Season to taste. Add to the bacon and onion mix and stir.
Layer your filling ingredients into the egg mix, pressing them in lightly.
Bake in oven 15-20 minutes or until eggs are set.

Hello!

Spur-of-the-Moment Frittata