Is is a breakfast, light lunch or speedy dinner?
This is a fantastic way to use up any leftover ingredients in your fridge, or a glut of eggs. You can pretty much put anything you like into a frittata and take the flavour to a destination of choice.
-Add basil, tomatoes, oregano – you’re in Italy.
-Add chorizo, paprika – you’re in Spain.
I love the nutritional powerhouse that is kale, so I decided to use it as the star ingredient in my dish. Grated courgettes are a great addition to a frittata since they help to hold the texture together. I learnt this courgette tip from my Australian born friend who’s Mum has been making this dish and variations of it for years. The original dish – Zucchini slice (Aussie’s use the zucchini name for a courgette for some unbeknown reason) came from an Aussie Women’s Weekly mag.
I initially ate a slice of this frittata for dinner, then cold for lunch the next day, and the remaining quarters cold for breakfasts the rest of the week. Such a versatile dish which saved me heaps of cooking time. Think of it like a quiche with no crust. It also happened to be delicious – there was something amazing about the way the garlic soaked into all the kale… I threw the sumac in for a bit of a ‘see what happens’ experiment – I liked its addition. In my opinion sumac goes really well with eggs and I’m particularly liking a pink dusting of it a- top of runny scrambled eggs at the moment.
What’s your favourite way of making a frittata?
Ingredients (serves 4)
- coconut/olive oil to saute
- 2 large cloves garlic, finely diced
- half a bunch of kale shredded
- 1 courgette, grated
- 1 cooked salmon fillet (left over from a previous day’s cooking)
- 1 tsp Sumac
- 10 eggs
- 3 tomatoes, sliced
- Pre-heat the oven to 180 deg C (Fan).
- Take a large frying pan and sauté the garlic in a little oil, when softened add the kale and courgette and cook for a few minutes. Make sure the ingredients are evenly spread throughout the pan. Flake in the cooked salmon fillet, sprinkle with the sumac.
- Whisk together the eggs in a bowl and season. Pour into the pan, and cook over a low heat until the eggs come away from the sides of the pan with a spatula. Place the sliced tomatoes on top of the egg mix, sprinkle with paprika and transfer the frying pan to the oven. Cook for 15 minutes.
- After 15 minutes the frittata should be cooked through, remove the frying pan from the oven, cut out a slice and serve. If you’ve used a non-stick pan this should come away nicely. Serve with a few springs of fresh mint or parsley on top.