Frittata: the clear-the-fridge egg dinner

A frittata is a thick, open omelette that sets in the pan and finishes under the grill. It turns four eggs and leftover vegetables into dinner tonight and lunch tomorrow. It builds on Eggs five ways in Kitchen Skills.

What you need (serves 2, or 1 plus a lunch)

• 4 eggs, 1 to 2 tbsp milk, black pepper and a pinch of salt.
• 1 tsp oil or a small knob of butter.
• About 2 handfuls of vegetables: chopped tomatoes, grated courgette, chopped pepper, spinach or chard, mushrooms, leftover cooked potato or peas.
• Optional: a little grated or crumbled cheese, fresh herbs such as basil or parsley.
• Equipment: a 20 cm non-stick frying pan that can go under the grill (check the handle is not plastic), a bowl and a whisk or fork.
• Quantities are scaled down from council and Food Network recipes that use 6 to 8 eggs; a smaller pan keeps the frittata thick.

Method

• 1. Turn the grill on to heat up.
• 2. Heat the oil in the frying pan and cook the vegetables for 3 to 4 minutes, stirring often, until soft. Spread them evenly over the base.
• 3. Beat the eggs, milk and pepper together and pour over the vegetables.
• 4. Cook on medium-low heat for 4 to 5 minutes to set the base. Avoid high heat, or the bottom will brown before the middle cooks.
• 5. Move the pan under the grill for 2 to 3 minutes until the top is set and lightly golden.
• 6. Use an oven glove: the handle will be hot. Leave it to cool for 3 to 4 minutes, then slide it out and cut into wedges.

Is it cooked?

• The middle should be firm, not liquid, when you press it lightly or cut into it.
• FoodSafety.gov gives 71C (160F) as the safe minimum temperature for egg dishes such as frittata.
• If the top is golden but the centre is still runny, lower the grill shelf or turn the grill down and give it another minute or two.
• If the base burns before the top sets, the hob was too hot. Next time use medium-low heat and be patient.

Flavour ideas

• Mediterranean: tomato, courgette and basil, as in the Food Network quick veggie frittata.
• Gulf breakfast: onion, tomato, a pinch of turmeric and cumin, and chopped coriander.
• Leftover rescue: boiled potato, peas and a little cheese (like a Spanish-style tortilla).
• Green: spinach, spring onion and feta, with za'atar on top.

Storage and lunchboxes

• A frittata can be eaten warm or cold. Let it cool, then put it in the fridge within 1 to 2 hours (FSA).
• Eat leftovers within 48 hours (FSA). Pack a wedge with salad and bread for lunch.
• If you reheat it, make sure it is steaming hot throughout and only reheat once.
• Egg is one of the 14 allergens in UK food law, so mention it if you share.