basic frittata

I'm a frittata fiend. I make them a lot because they are easy, portable, nice hot or cold, cheap to make (although I always buy organic, free-range eggs for ethical reasons), they result in leftovers (unless you're ravenous or have an unusually small frypan) and you can throw in whatever you have lying around. 

 

I like to add vegetables into the mix and often mince, chicken or salmon as well for added flavour and protein. This one includes broccolini, beef mince and artichoke. But throw in whatever you have. The frittata is very forgiving.

ingredients

• 400g beef mince *
• Bunch of broccolini, rinsed and roughly chopped
• 8 eggs
• 4-5 marinated artichoke hearts, roughly chopped
• Salt
• Pepper

preparation

1. Preheat your oven to 180�C and heat an ovenproof frypan on a medium heat. I use a 24cm frypan. Once the pan is hot, throw in the beef mince and fry, breaking it up with a wooden spoon, until cooked through. I don't use any cooking oil, but if your mince is very lean, you could fry it in a teaspoon of coconut oil.

2. Remove the mince from the pan, then throw the broccolini into the pan and briefly saut� it in the leftover mince juices.

3. Whisk the eggs together in a bowl and season with salt and pepper. Add the mince back into the pan and stir it around with the broccolini so that everything is evenly distributed.

4. Pour the whisked eggs over the mince and broccolini, tilting the pan slightly to evenly distribute the eggs. Leave the pan on a medium heat for about 10 minutes.

5. Sprinkle the chopped artichoke hearts over the frittata, then place the pan in the preheated oven for a final 10 minutes until the top of the frittata is set.

* Grass-fed meat is best if you can get it.