Originally, I used the leek and ham frittata recipe from Orlando Murrin's book, Table in the Tarn but without the potato and flour. It's another of my favourite books and you can find his original recipe at the end of the link to the book here. Now I vary it according to what's in the fridge. Sometimes I cook them wholly in the frying pan or sometimes completely in the oven.
I made this version for lunch on holiday, using what was in the fridge and started it off on the hob before grilling to finish it off.
Frying pan fridge frittata
2 tbsp sunflower oil or light olive oil.
A large onion, chopped.
Two cloves garlic, crushed
A red and a yellow pepper, sliced into thin lengths
Tbsp of mixed fresh herbs from the garden, thyme, marjoram
8 eggs
100ml double cream
150g strong cheddar cheese, grated.
A large tomato, sliced
Seasoning
Heat the oil in the frying pan and gently fry the onion and the pepper until soft. Add the garlic for a minute and then the sliced ham. Add the herbs and seasoning to taste. While it is cooking, mix together the eggs and the cream. Heat the grill. Add the egg and cream mixture, and cook slowly pulling the cooked sides in from the edge. When it is becoming set, add the cheese and stir in a bit, then arrange the sliced tomatoes on top. Place the frying pan under the grill to finish cooking the top.
Serve in wedges with a salad.
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