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

This frittata recipe been around the block more than a few times. I don’t like wobbly-egg-quiche ( my issue with textures), so 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.

Using the same basic recipe, with onion, garlic, bacon, roasted sweet potato, smoked ham, bocconcini and parsley.

Mostly, I just use whatever I have in the fridge. I often use 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
2 tbsp parmesan cheese, grated
150 g grated cheese cheddar or mozzarella, you can increase this amount if you prefer
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
¼ cup milk (optional) mix well with eggs for a creamier base before adding other ingredients

Instructions

Preheat oven to 180℃/356℉
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.
Beat together eggs, and milk if using.
Add cheeses, curry powder and herbs to egg mix. Season. Add to the bacon and onion mix in baking dish and stir to combine.
Layer your filling ingredients into the egg mix, pressing them in lightly.
Bake in oven approximately 25 minutes or until eggs are just set in the middle. Remove from pan and cool on wire rack to ensure bottom doesn't go soggy.
When cooled, great to slice and freeze.

Hello!

Spur-of-the-Moment Frittata