Frittata

Mushroom, Pea and Potato Frittata

Frittata, like its close relatives omlette and quiche, is a great allrounder, perfect at any time of day for just about any occasion.  This one would serve 4 for a light lunch or supper, or two for a more substantial meal.

This is but one of many combinations of flavours I routinely use.  Just last week I made a delicious one using bacon in place of the potato. I've also been known to include spinach. Sometimes, when I'm impoverished, I simply use potato and rosemary. Nanna made frittata every week using asparagus. The only rule of thumb is to make sure you cook the vegetables before adding the egg, otherwise they'll release water and make the frittata soggy. Please also feel to add a little cream or ricotta to the egg mixture to soften the texture slightly. 

 

Serves 4 

Ingredients

300g mushrooms, sliced

1 onion, finely chopped

1 potato, peeled and sliced thinly

1 sprig rosemary, finely chopped

Parmesan, grated, to taste

Mozzarella, grated, to taste

10 eggs

2 tbsp chives, chopped

2 tbsp parsley, chopped

3/4 cup frozen peas, thawed

Olive oil

Salt and pepper

Method

In a medium sized frying pan, cook the onion in olive oil over a low heat until softened.  Add mushrooms and cook until soft.

Meanwhile, arrange the slices of potato on a plate lined with kitchen paper, sprinkle with rosemary, and season with salt and pepper.  Cover with cling film, and microwave for 2 minutes, or until potato is soft.

In a bowl,  beat the eggs, and mix in the parmesan, mozzarella, chives, parsley and seasoning.

When the mushrooms are ready, pour over the egg mixture and stir to combine.  Lay the potato slices in a single layer, pressing them into the egg until submerged.  Sprinkle the peas over the top.

Cook the frittata on the stovetop until it starts to come away from the sides of the frying pan, indicating that it is cooked on the bottom.  Transfer the frittata to a grill to cook the top.  When the top is browned, and the frittata no longer wobbles, it is done.

Allow to cool slightly before sliding it onto a plate to serve. Serve hot, cold or warm, with a side salad. Alternatively, if you'd like something more substantial, place slices of frittata (with or without a  squirt of tomato sauce) between two slices of buttered bread. 

Spinach and Ricotta Shells

Spinach and ricotta filling is usually associated with either cannelloni or ravioli, and, by extension, the whole process of making fresh pasta, and rolling, stuffing, and carefully cooking without losing all the filling, which, I admit, all sounds a bit much like hard work, especially on a weeknight. Hitherto, the only alternative has been to use the dried cannelloni tubes, which, try as I might, I cannot help but envision as being absolutely impossible to work with.

Here, I give you a workable alternative: stuffed pasta shells.  Simply precook the shells to al dente while you make the filling, then spoon the spinach/ricotta mixture into the shells, line up on a bed of sauce in a casserole dish, top with mozarella, then cook for a short time in the oven.  To make it even easier, you can do many of the steps in advance ( I usually cook the spinach the night before), and feel free to use sauce from a jar. Facile!


Makes 12 Pasta Shells (Serves 2 as a main course, 4 as entree)

Ingredients

For the filling:
1 bunch spinach (central ribs removed and finely chopped)
1 onion, finely chopped
1 clove garlic, finely chopped
Olive Oil
Knob of Butter
Pinch of Nutmeg

My mozzarella of choice

Parmesan, grated, to taste
200g Ricotta
Salt and Pepper

For the sauce:
1 tin tomatoes
1 Clove garlic
Olive oil

To assemble:
12 small slices of Mozzarella
15 giant pasta shells ('conchiglie giganti')

 Method:

Cook the pasta shells in salted, boiling water until al dente, then drain and set aside. I have stipulated 15 shells even though you only need 12, so as to give you a couple of spares and a tester.

To make the sauce, squash the garlic with flat side of a knife and heat gently in a small saucepan with a generous glug of olive oil.  Add the tin of tomatoes, and simmer on a low heat while you make the filling. Remember to fish out the garlic before using the sauce.

Meanwhile, in a large frying pan or shallow casserole pot, heat up the butter and some olive oil on a low heat. Soften the onion and garlic until it is translucent, but do not brown.

Add the spinach to the pan and cook until wilted and soft. Remove from heat and put into a mixing bowl to cool.

Once the spinach has cooled to tepid, mix in the ricotta, nutmeg,  and grated parmesan, to taste.  Add some pepper and salt if needed.

To assemble, put the sauce in the bottom of a casserole dish.

Fill the shells and arrange them in a single layer.  Top each shell with a slice of mozzarella.

Cook in a preheated 180 degree oven for 25 minutes, or until the sauce is bubbling and the mozzarella melted.  Serve with crusty bread to mop up any leftover sauce.