The traditional one, I grew up watching my Mother make, was, Potato and Onion! yummm! that was good! She would cut up the potato into really small chunks and pan fry in a bit of olive oil, untill golden brown on all sides. She would then add chopped onion, sweat them out and add the eggs. The exciting part was when she would grab a plate, put it upside down on top of the frying pan and attempt to flip it over! And flip it over she did, to my wild surprise, lol! How amazing, to watch, over and over again, each time as amazing as the first! When it was ready, she slid it on to a pretty plate and sprinkled it with Parmesan Cheese and on to the table it went!
Breakfast, lunch or dinner, you choose.
FRITTATA WITH PROSCIUTTO AND GOAT CHEESE
4 free roaming chicken Eggs
1 handful, Soft goat cheese, crumbled
3 slices Prosciutto, chopped
1/2 medium Onion, chopped
1 handful of Organic Spinach
Hot Chili Flakes
Olive Oil for frying
Add Eggs to a bowl and beat with a fork
Add ingredients, leaving Spinach for last
Add Olive Oil to pan and heat to med
Watch temp and make sure the oil does not get too hot and smoke!
Add the mixture and reduce heat to med low
With a spatula, make holes within the mixture so the liquid firms up and coagulates
This shouldn’t take long, you do not want to cook the bottom to the point of being rubbery
If you don’t feel confident, please turn your oven to Broil and finish off on the top rack for a couple of min!!!
This is the fun part! Slide a plate, big enough to cover the pan, on top
Put your hand firmly on top, (move over to the counter or sink) and 1, 2, 3, FLIP!
This needs to be a gentle but quick motion! Don’t stop half way!
Slide the Frittata off the plate back into the pan, and heat until the bottom firms up, couple of min.
Serves 2 to 4
Great with some toasted gluten free bread with chopped tomatoes, garlic and olive oil!