Sunday, 30 May 2010

Red onion, parmesan and chive frittata

The humble omelette can be a very nice light lunch at this time of year. A frittata is basically just an omelette that's been put under the grill to let the cheese melt.

It has come to my attention that the melted parmesan on my frittata here looks a bit more like a certain other substance. I can assure you that it is indeed parmesan. Unfortunately, my grill is quite pathetic (that's not a euphemism).

  • 3 x medium free range eggs
  • Half a medium sized red onion
  • Salt and freshly ground black pepper
  • A drop of milk (optional)
  • 2 tbsps olive oil
  • Handful of fresh chives
  • 1 x garlic clove
  • Freshly grated parmesan, to taste
  1. Heat a small frying pan on a medium-low heat. Add the olive oil, dice the onions and add them, along with some chopped garlic, to the frying pan. Gently fry for a few minutes until the onions have softened. In the meantime, stick the grill on.
  2. Add the eggs, making sure the yolks break, and season them.
  3. Using a spatula or fish slice, flick the cooked bits round the outside towards the centre so that it all gets cooked. You see, making a frittata is a lot like making love to a very beautiful woman. You grab your tool, gently caress it towards the right spot, and hope that you don't just end up in a big splat on the hob.
  4. Once your frittata has taken shape, add some finely chopped chives and a liberal sprinkling of grated parmesan and stick it under the grill for a few minutes so that the cheese goes golden brown. Unlike my picture.
  5. If you've done it properly you should be able to take the frittata out of the pan in one piece.

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