This week, Kathryn decreed the frittata a perfect pantry meal. There isn’t an easier, swifter-to-prep, more balanced meal I know.
She’s absolutely right. Frittatas are the very reason we keep a dozen eggs - good, sunset-orange yolked ones when possible - on top of the fridge. Frittata may just be the perfect dish. So perfect in fact, I want to convert the shed into a palatial chicken coop and gather our own eggs à la Tom and Barbara Good.
Potatoes went in, simply because there were leftovers from the night before. No need for wastage given the current economic gloom. (Why is it always potatoes I overestimate and not, say, broccoli or cabbage?) Chopped chunkily, edges crisped a little among the tangle of two red onions, softened and golden, in the pan. I used half a teaspoon of smoked paprika in place of Kathryn’s oregano and an enormous handful of parsley (a few of the plants are already bolting in the warmer weather). I’ve always got a bag of frozen peas, so an icy handful went in too. Before pouring eight eggs over the lot, they were broken into a bowl and a fork dragged through their yolks – no energetic beating required. Frittata is a simple culinary formula worth teaching your children, your spouse, your neighbour, yourself.
Spears of witlof (endive) on the side, tossed in a mustard and olive oil dressing, is all I would want for, but rocket dressed the same way is no second best.
Check out those pantries, people. The Pantry Challenge: Mark 2 closes over at Limes and Lycopene on the 30th of November. The challenge is to use just what's on Kathryn's list of pantry basics (I have deviated, so technically, this isn't an entry!). It's a great deal of fun limiting yourself and a frittata is a very good place to begin your thinking.