OK frittata, I've been shown a frittata by nonnas and chefs all around Italy they have
slightly different recipes and ways of doing it I'm gonna kind of bundle
everything I've seen and give you what I like to do at home
this is about a bigger thicker omelette we want some rise on it so it's almost a bit more
like kind of an omelette cake, I've got some lovely seasonal greens here
chards, kales, I've got some frozen peas here I just wanna wilt some nice greens so for
the kale it's all washed just gonna rip it up put it in like this
swiss chard is fantastic tear up the leaves and just snap up the stalks
kale and chard is a lot more robust than spinach but just in one minute as this heats
up is going to do more than we need with the peas I like to just squash them right and
crush them, have a look in there get in that colour, get in that kind of mush, getting the
sweetness out, what's quite interesting at the moment is a lot of my chefs are kind of
scalding and just charring things and see that little bit of char happening
now in the old days you get told off for that but in these days that's considered
super super fashionable that's what people want but it does give a nice
little smokey edge, a little season of salt, pepper, olive oil just to delicately dress it..lemon juice
just massage that in, now cos we're doing this for 4 people you know I don't know if it's lunch or dinner
but you can kind of, lets say two eggs per person with this particular dish one of the things I saw
from the nonnas who was making me a beautiful frittata one day instead of just beating
the eggs until they're really really smooth and perfectly beaten, she kind of had it so it was marbled ok so you can
beat it but just kinda beat it badly, okay so pan on a little bit of olive oil
goes in shake around the pan we go in with the eggs, we're just going to kind of move
it around a little bit so look it's kind of like one-quarter cooked
you can see it right there then I can go in with my greens that are dressed nicely and just do lovely
little bombs of the greens in there
so we get in the good stuff and then we're gonna go in with our lovely smashed peas in there as well
pushing it in and then there's some ricotta here I love ricotta so this is a lovely
delicate cheese and again push this into that egg and then some parmesan on top and then what I like to do is
get some herbs like sage, rosemary I've got some marjoram here these are really really nice and a
lovely little tip is just put a little bit of oil in there, massage those up
incredible flavor from this and marjoram's a really typical herb used in
a really good frittata especially when their flowering they're really really
beautiful and then into the oven we go
So, I'm going to do a nice little thing to go with it
six olives and a chilli will be more than enough I'm just going to squeeze
the pip out of the olives, we're gonna make a nice little sorta salsa, chilli, olives, mint ok so I've got all the pips out
very very simple I'm gonna finely slice the red chilli let's get some black olives we
can just kind of roughly chop these into like chunks beautiful love mint
so just finely chop that and this will make the most basic, simple salsa on the planet just mix
up in here with a tiny bit of lovely oil to transmit the flavors about 2 tablespoons will do
let's go with lemon juice to freshen it up
The frittata will be done now this salsa is nice, right let's have a little look at this bad boy that my friends is what we
getting, you can see it's poofed up, what's quite nice is I love the way the edges here get
almost like rice paper, really crackly
you know it is cooked through but we haven't cooked the life out of it just
gonna run a palette knife around the edge just very lightly you can just turn
it out which is very very simple I like to see what's going on
I've got some lovely dressed pea shoots here, olive and chilli-mint salsa going on top
this is a lovely little dinner, lunch, brunch that's it really guys that is one of my
many expressions of a fritatta, the Italians do such a good job of it let's have a
little try, I really love the fact that we bigged up the greens and dressed them
the little salsa really makes it work gorgeous I love the kind of chunks of really fresh ricotta
and then that lovely hum of parmesan and them mild eggs really nice a much firmer omelette
but very very nice, so there you go, the frittata