One of the oldest of staple foods, versatile and tasty eggs come complete with their own packaging and are the primary ingredient in a wide range of culinary favourites, including frittata recipes. Most people believe we can thank Spain or Italy for the frittata, but it actually began life as an Iranian meal. Frittatas can be dished up hot or cold, any time, or any place, and are just as welcome as a way of using up random leftovers as they are in a measured and defined recipe.
Frittata recipes can boast an ingredient list that’s as simple as half a dozen eggs and a few herbs, or as complicated as the cook wishes to make it, creating meals fit for banquets as easily as meals suitable for breakfast. Tempt teenagers to the table with a mix that includes fried potato, sausages, crispy bacon and cheese. Or lure a lover to the boudoir with a filling of smoked salmon, asparagus spears, or any of a number of other ingredients reputed to have aphrodisiac properties.
Frittata recipes can also be created on a theme, for example using turkey with sage and onion in a Christmas frittata, or tasty chunks of pumpkin at Halloween. Add sultanas and spices to a meaty frittata for an Indian flavour, or opt for the delicate taste of China with chicken and sweetcorn and a dash of soy sauce. Ham and pineapple frittata recipes can whisk you off to Hawaii in your imagination, while mushrooms and garlic can help evoke the delicious cuisine enjoyed in the finest of French restaurants..
There are several methods of cooking employed by frittata recipes. Stove top cooking in a frittata pan is popular, as is cooking in the oven in a shallow casserole dish. Equally, many frittata recipes are cooked on the stove top until almost set and then browned under a preheated grill. Large frittatas are quick and simple to produce for a hungry family, but taking the time to make individual frittatas can add a sophisticated touch to a party.
A glut of garden produce, a bowl of leftovers or even those irresistible bargain perishables that you bought rather too much of can all be swiftly dispatched using frittata recipes. Bulk your eggs out with potatoes, or even with rice and pasta. Such versatility can extend to your desserts too, with sweet frittata recipes featuring bananas, strawberries or other fruit. Dust with cocoa powder or icing sugar, and top with a generous dollop of whipped cream or fruit puree.
To prevent your cooking session descending into chaos, peel and chop vegetables and dice any meat before you begin, making sure that all meat is already cooked too. Read frittata recipes through first as well. A similar method is so common to most of them that it’s easy to get caught out by an unexpected variation. You can also make your life easier by preparing your frittata in advance – reheating in the oven does not take long to do.
That said, frittatas can be eaten cold too and so are ideal for picnics and packed lunches. They will even keep well in the fridge until the next day and so are perfect for single people who might not be able to get through the entire dish in one sitting. With their suitability for so many occasions and situations and their adaptability to almost all ingredients, frittata recipes should be included in every good cook’s repertoire.