Frittata is a wonderful thing to make if you have a heap of eggs you need to use. It is also a great picnic food, and travels well – better than quiche as you don’t have to worry about the pastry cracking.
There are no rules with frittata really. You can put in it whatever you like, or when cleaning out the fridge and you find the dozen eggs you need to use up, use all the leftover bits and pieces you didn’t know were in there: cherry tomatoes, peppers, garlic, onion, feta. Whatever.
Simply cook your filling however you’d like – sauté in a pan with some olive oil to give them some colour and release the flavours and then lightly beat 8-12 eggs (depending on the size of your pan) season well, and add the eggs to the pan over a medium heat. Cook on the stove top until you see a crust forming around the edges and then place into a 180 degree oven and bake for about 10 or 15 minutes until it is cooked through. Make sure your pan can go in the oven!
Serve hot or cold. It works a treat both ways.