okay frittata
I’ve been shown a frittata by Nonna’s
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 omelet we want some rise
on it so it’s all it’s a bit more like
kind of an omelet cake okay I’ve got
some lovely seasonal greens here and
chard chaos I’ve got some frozen peas
here I just want to wilt some nice
greens so for the kale it’s all washed
I’m just going to rip it up put it in
like this Swiss chard is fantastic
tear up the leaves and just snap up the
stalks so look kale and chard is a lot
more robust than spinach but just in one
minute as this heats up it’s going to do
more than we need with the peas I like
to just squash them right and crush them
have a little look in there you know get
in that color getting that kind of mush
getting the sweetness out what’s quite
interesting at the moment is a lot of my
shifts are kind of scolding and just
charring things you 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 smoky edge a
little season of salt pepper olive oil
just to delicately dress it lemon juice
so just massage that in now coz we’re
doing this before people you know I
don’t know if it’s lunch or dinner but
you can kind of let’s say two eggs per
person with this particular dish one of
the things that I saw from the NHANES
who was making me a beautiful frittata
one day instead of just beating the eggs
until they’re really really smooth and
kind of perfectly being she kind of had
it so it was marbled okay so you can
beat it but just kind of beat it badly
okay so pan on a little bit of olive oil
goes in shake it around the pan we go in
with the eggs like that 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
nicely and just do lovely little bombs
of the greens in there so we’re getting
the good stuff and then we’re going to
go in with our lovely smashed peas in
there as well right pushing it in and
then there’s some ricotta here a love
ricotta
so this is a love and delicate cheese
and again push this into that egg so
then some parmesan on the 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 just put a little bit
of oil in there and massage those up you
get incredible flavor from this and
marjoram czar 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 that
chili will be more than enough I’m just
going to squeeze the PIP out of the
olives we’re going to make a nice little
sort of salsa chili olives
okay so I’ve got all the pips out very
very simple I’m going to finely slice
the red chili 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 it up in here with a
tiny bit of lovely oil to transmit the
flavors about two tablespoons will do
and let’s go lemon juice to freshen up
the frittata we’ll be done now this
salsa is nice right let’s have a little
look at this bad boy
that my friends is what we’re getting
you can see it’s proof tup and what’s
quite nice is I love the way the edges
here get almost like rice paper really
crackling you know it is cooked through
but we haven’t cooked the life out of it
just going to 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 wrench so that’s it really guys
that is one of my many expressions of a
frittata the Italians do such a good job
of it let’s have a little try hmm
Aaron I really love the fact that we
digged up the greens and dressed them
the little sour really makes it work
gorgeous I love the kind of chunks of
really fresh ricotta and then that
lovely hum of parmesan and the marbled
eggs really nice a much firmer omelette
but very very nice so there you go the
frittata
I’ve been shown a frittata by Nonna’s
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 omelet we want some rise
on it so it’s all it’s a bit more like
kind of an omelet cake okay I’ve got
some lovely seasonal greens here and
chard chaos I’ve got some frozen peas
here I just want to wilt some nice
greens so for the kale it’s all washed
I’m just going to rip it up put it in
like this Swiss chard is fantastic
tear up the leaves and just snap up the
stalks so look kale and chard is a lot
more robust than spinach but just in one
minute as this heats up it’s going to do
more than we need with the peas I like
to just squash them right and crush them
have a little look in there you know get
in that color getting that kind of mush
getting the sweetness out what’s quite
interesting at the moment is a lot of my
shifts are kind of scolding and just
charring things you 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 smoky edge a
little season of salt pepper olive oil
just to delicately dress it lemon juice
so just massage that in now coz we’re
doing this before people you know I
don’t know if it’s lunch or dinner but
you can kind of let’s say two eggs per
person with this particular dish one of
the things that I saw from the NHANES
who was making me a beautiful frittata
one day instead of just beating the eggs
until they’re really really smooth and
kind of perfectly being she kind of had
it so it was marbled okay so you can
beat it but just kind of beat it badly
okay so pan on a little bit of olive oil
goes in shake it around the pan we go in
with the eggs like that 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
nicely and just do lovely little bombs
of the greens in there so we’re getting
the good stuff and then we’re going to
go in with our lovely smashed peas in
there as well right pushing it in and
then there’s some ricotta here a love
ricotta
so this is a love and delicate cheese
and again push this into that egg so
then some parmesan on the 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 just put a little bit
of oil in there and massage those up you
get incredible flavor from this and
marjoram czar 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 that
chili will be more than enough I’m just
going to squeeze the PIP out of the
olives we’re going to make a nice little
sort of salsa chili olives
okay so I’ve got all the pips out very
very simple I’m going to finely slice
the red chili 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 it up in here with a
tiny bit of lovely oil to transmit the
flavors about two tablespoons will do
and let’s go lemon juice to freshen up
the frittata we’ll be done now this
salsa is nice right let’s have a little
look at this bad boy
that my friends is what we’re getting
you can see it’s proof tup and what’s
quite nice is I love the way the edges
here get almost like rice paper really
crackling you know it is cooked through
but we haven’t cooked the life out of it
just going to 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 wrench so that’s it really guys
that is one of my many expressions of a
frittata the Italians do such a good job
of it let’s have a little try hmm
Aaron I really love the fact that we
digged up the greens and dressed them
the little sour really makes it work
gorgeous I love the kind of chunks of
really fresh ricotta and then that
lovely hum of parmesan and the marbled
eggs really nice a much firmer omelette
but very very nice so there you go the
frittata
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