frittata

i made a rare foray into the world of vegetarian cooking recently. As an avowed carnivore, this was somewhat of an event for our little household. I tackled a frittata and surprise surprise it wasn't too bad. Pretty simple stuff. First I steamed a couple of spuds, slicing them thinly. Then par boiled some peas and sauteéd some shallots. Beat six eggs with a little cream until foamy and tipped half the mixture in to a pan with a little olive oil and butter. First I layered the spud, shallots and sprinkled the peas on top and then grated a handful of cheddar and a few shards of parmesan into the mix. A quick twist of black pepper, a sprinkle of sea salt and then the rest of the egg mix over the top. Cooked on medium until the underside was nicely browned and the top was starting to set. Then came the awkward bit - sliding the big disc onto a plate, putting the pan on top and then flipping. A bare minute to finish browning the top and bob's yer uncle. Served it hot with a salad of rocket, cherry tomatoes and thin strips of capsicum with a splash of balsamic and and extra virgin olive oil. The girl was very impressed although there was a small part of me that felt it was crying out for the addition of some pancetta or bacon.