Our Paleo Breakfast Base is transformed into a Frittata at least once a week. Sometimes I’ll add some Indian Masala and Curry powder to the Base as it’s sauteing, changing it’s expression from homely to spiced. Either way, it’s a well welcomed breakfast. Sometimes I’ll make a Frittata for a different occasion – a packed lunch on the road, for example. In that case, we’ll eat it cold with a green salad.
If we use Francie’s eggs, the Frittata will be a much darker shade of gold. If we use shop-bought organics, we’ll use just 4 eggs instead of the half dozen: Francie’s chooks are small. I wet-sautè the vegetables, as described in the Breakfast Base, and when the water has evaporated, I add a generous serve of olive oil, butter or ghee, melting and stirring until the vegetables are glazed. Before pouring over the beaten eggs, I flatten the surface lightly, without pressing down. I want to leave enough space for the eggs to take hold. When I see that the edges are forming, I pop on the lid, and turn down the heat.
A freshly cooked Frittata really holds the heat. After it has puffed up so much that it is pressing against the lid of the pan, I use a spatula to cut it into fat quarters, which I then lift and slide onto our plates. Two quarters each, from a 25 centimeter pan. The steam swirls, especially now that the mornings are chilly. We use our forks edgewise to cut the quarters into chunks, releasing enough heat so that we can actually enjoy the flavour. The mixed vegetables lend a certain robustness to the lightness of the egg, balancing earth with air. Deeply nutritious, and warmth-in-the-tummy satisfying.
I like to smear a dab of butter over the surface. The General likes mayonaise.
How do you do your Frittata? I would love to know if you have any favorite combinations, especially those that are manageable at 6.30 in the morning.
Looking forward to your comments, and as always, thanks so much for sharing the love on your Social.