The word “Frittata” is similar to the meaning of “Fried” and is usually cooked in a frying pan. Similar to a crustless quiche which makes it so easy to make. It’s the perfect brunch meal to make at home. Recipe courtesy of Chef Joel Mielle from Recipe 30.
Serves 4 people
10 Whole Eggs
170g Smoked Leg Ham
Handful of Parsley Leaves
1 Clove of Garlic
230g Goat Cheese
Salt & Pepper
Dice the smoked ham into small pieces. Chop parsley, set aside. Wash the leek under running water green side down, trim off the green end and the root end. Cut into quarters lengthwise and slice finely. (Use the green ends for stock).
Add olive oil to a non-stick pan on medium heat, add the chopped leek and gently sweat until it barely shows signs of browning. Add one grated clove of garlic, cook 30 more seconds, turn off heat.
Crack ten eggs in a large mixing bowl, season with salt and pepper. Add the chopped parsley and mix well using a whisk. Crumble in half the goat cheese and add the diced smoked ham. Mix well using a spoon or spatula.
Place the same pan (with leek vegetables) back on high heat with a little extra olive oil. Once pan is hot, pour in the egg mixture into the pan directly over the cooked vegetables, and gently fold combining all ingredients. Start from the outside in. Keep cooking on medium low heat until there is a little liquid left. It should be runny in the centre.
Top with scattered chunks of crumbled remaining goat cheese, and place under the broiler (grill) and cook for 2 to 3 minutes or until slightly golden brown.
Give the pan a tap and a shake to ensure the mixture has not stuck. Slide straight out from pan using a large egg flipper or spatula onto a warm serving plate. Enjoy immediately while hot.