Summary

The website provides a personal recipe for an evening frittata, emphasizing the use of fresh eggs, vegetables, and herbs, with a focus on quick preparation and versatility for meals.

Abstract

The evening frittata recipe presented on the website is a culmination of 20 years of experimentation by the author, John Rose. It is described as a flexible dish that can serve as a hearty meal or a smaller portion to be saved for later. The recipe calls for organic eggs, a variety of fresh vegetables such as tomatoes, carrots, zucchini, mushrooms, broccoli, green beans, and optional sweet potato, as well as a selection of home-grown herbs. The cooking process involves layering sliced vegetables in a non-stick frypan, topping them with beaten eggs and cheese, and finishing the dish under a grill. The author emphasizes the dish's quick cooking time, typically 1-2 minutes, and its ability to cater to different appetites. The frittata is served with crusty sourdough bread and a green salad, making it a complete and satisfying meal that can be prepared in under 30 minutes.

Opinions

The author values the use of fresh, organic ingredients, particularly home-grown herbs, which are noted to have a stronger taste than store-bought varieties.
There is a preference for using olive oil or organic beef fat over vegetable oil for added flavor.
The frittata is praised for its adaptability, being suitable for both large and small appetites and for serving on different occasions, such as with toast for grandchildren.
The author expresses a personal fondness for cheese, indicating a generous use of it in the recipe.
The recipe is shared with a sense of personal connection and satisfaction, as indicated by the author's enjoyment of the cooking process and the final presentation of the meal.
The inclusion of personal photographs suggests a pride in the dish's presentation and the author's cooking skills.

Evening Frittata.

Eggs and Veggies Make a Delicious Evening Meal

Ingredients for my Frittata. Picture by John Rose

Genesis

Evenings are my time for reflection, reading, and relaxing. Sometimes I have to finish some deadline task because of coffee procrastination during the day.

My frittata evolved over some 20 years of infrequent experimenting. I love the dish because it can cater for a big appetite or served as a small meal with the remaining Frittata saved for another meal. Grandchildren love it when served on toast with lashings of butter.

Basic Ingredients

2 large organic eggs. Break into a bowl with 1 tablespoon of cool water.
1 large Roma tomato (or 2 smaller ones). Cut into quarters and diced.
Handful grated cheddar cheese. The amount and type of cheese is up to your personal preference. I love cheese and I err on the excessive side.
Salt and Pepper to taste.
I grow my own herbs, so I use basil, coriander, thyme, rosemary and parsley. I have garlic growing. I use my herbs sparingly because they have a much stronger taste than store bought herbs.

Tasty Themes.

I create two layers of sliced vegetables for the frittata. The root vegetable should go against the frypan. The dish cooks very quickly (usually about 1–2 minutes) so the slices should be such to make sure they are cooked to your taste. I have a largish non-stick frypan, the larger the frypan, the more ingredients you’ll need, especially eggs.

1 Carrot and 1 Zucchini. (My favorite). Diagonally sliced. Carrot slices go in first.
200–250gm Brown portabella mushrooms, quartered. 1 Broccoli. Divide into florets and halve each floret. Slice the stalk. Sliced stalk goes in first.
Fresh Green beans (fistful). Top and tailed. Optional: 1 small to medium sweet potato (Kumara). Peeled and sliced.
Large handful of snow peas or sugar snap peas. These will cook very quickly.

Cooking.

Left, broad beans coated in oil. Right. Addition of chopped tomato, basil ,thyme and rosemary. Pictures by John Rose.

Prepare the vegetables. Beat the eggs to a froth (you will have to repeat this just before adding them to the pan). Turn on the griller. The pan goes under the griller to complete the cooking.

On a low to medium heat, place the frypan and add some olive oil (more for flavor). Occasionally I use some organic beef fat. I never use vegetable oil.

Spread the oil evenly over the frypan.
Add the bottom layer of vegetable. Make sure they are coated in the oil and are arranged in a pleasing pattern that covers the pan. (as you can see in my picture, pleasing is in the eye of the beholder).
When you see bubbling around the bottom layer, add the top vegetable layer. (I could not find the sweet potato).
Add in the tomato and herbs.
Optional: Add some kale or cabbage at this time to be a third layer.
Do a final whisk of the eggs and pour the mixture evenly over the vegetables.
Sprinkle the grated cheese evenly over the eggs.
When you see whisps of steam and signs of the cheese melting, slide the fry pan under the hot griller.
Keep checking the frittata, as soon as you see signs of colouring in the cheese, the cooking is done (see below).

Cooking done, ready to serve. Thank goodness for non-stick pans! Picture by John Rose.

Serving.

Slide the frittata onto a warm plate and serve to hungry family immediately. There is enough for 4 serves. I serve with some crusty sourdough bread and a light tasty green salad.

I love this versatile dish. Once I have the ingredients ready, I can be sitting down to a delicious meal in under 30 minutes.

Blessed be.

Sourdough crusty bread ready to be served! Picture by John Rose.