For our foods week 7 assignment, I chose to make a frittata. I chose to make this because when I was looking through recipes online, I came across some sort of omelette/frittata and remembered when we made them in class. I still had my foods duo tang in my backpack with all my recipes, so I thought I’d stick with that. At first I wanted to make a ‘pesto frittata’ without the use of pesto, to see how it would taste (so just the ingredients mixed in with the egg). This was inspired by one of my pictures from our week 6 assignment, “Food Photography”. I put the ingredients for pesto on a plate, with the exception of pistachios instead of pine nuts. After I took the pictures I mixed the ingredients in a bowl and ate it, which, to my surprise, tasted just like pesto. Because of this, I was low on some on the ingredients, like basil and nuts (we literally didn’t have any nuts in the house, which might of been a good thing, ’cause I don’t know exactly how good a pistachio frittata would be). I ended up using the little amount of basil we had left, garlic, parmesan and chives (for a bit of extra seasoning). I wanted it to be simple, but still have lots of flavour. The frittata turned out pretty well… my family finished it within 10 minutes :). The flavour of the garlic, basil and chives went nicely with the eggs, and it looked really good too! The top was golden, and the ingredients that you could see from the top looked nicely spaced out. Overall, it turned out to be a pretty good frittata.
Ingredients:
-three eggs (and a bit of milk)
-two-ish table spoons of parmesan cheese (grated)
-two cloves of garlic
-All the garlic I had left (about half a custard cup)
-three chive strands(?)
-Salt and pepper
Recipe:
- Get out all of the ingredients
- Preheat the oven (I set mine to 250 F)
- Thinly slice the garlic and chop the chives
- Crack the eggs into a bowl/cup and add a bit of milk
- Whisk the eggs, then add the herbs and spices
- Pre-cook the garlic in a frying pan with a bit of butter (cook it to your liking)
- When the garlic is ready, add the egg mixture and jiggle the handle to spread the egg around
- Keep cooking the egg, lifting the edges now and then with a rubber spatula to make sure it doesn’t stick to the pan
- When the edges are forming bubbles and the middle is almost fully cooked, sprinkle the cheese around the top, and put it in the oven for 1-2 minutes
- When it looks golden brown and ready, take it out and transfer it to a plate of trivet
- Slice and serve
