One (Wo)man Frittata
This shows just how bloody useful “mother’s little helpers” are to have on hand – dinner is ready in less than 10 minutes and is absolutely delicious.
1 teaspoon olive oil 1 teaspoon butter 2 eggs 2 tablespoons cream sea salt and freshly ground pepper 100 grams smoked chicken or
smoked salmon 2 tablespoons frozen peas 2 tablespoons grated parmesan 2 tablespoons caramelised onion
(see recipe below) 1 tablespoon basil pesto (see recipe below) coriander, to garnish
Preheat grill to 180°C. Heat oil and butter in a 15cm frying pan over medium heat. Whisk eggs with cream and add to pan, then season well with salt and pepper. Cook 2 minutes, stirring occasionally then add chicken and peas and sprinkle with parmesan.
Cook, without stirring, for another 5 minutes until almost set, then finish off under the grill until puffed and golden.
Serve with caramelised onion and a good dollop of pesto. Serves 1
Basil Pesto
2 big handfuls fresh basil ⅓ cup grated parmesan ⅓–½ cup extra virgin olive oil ⅓ cup pine nuts 1 large or 2 small cloves garlic, peeled sea salt and freshly ground pepper
Throw everything in a blender and whiz until as smooth as you like. Keeps in a sealed container in the fridge for 4–5 days.
If you like a firmer pesto (for smearing on toast, for example), use ⅓ cup oil, if you prefer a runnier consistency go for ½ cup.
To thin the pesto down to use as a salad dressing, add a little more olive oil, a splash of water or lemon juice or a spoonful of natural Greek-style yoghurt. Makes ¾ cup
Caramelised Onions
¼ cup olive oil 5 medium red onions peeled, thinly sliced ¼ teaspoon salt 2 tablespoons balsamic vinegar 1 tablespoon caster sugar small pinch of chilli flakes, (optional) freshly ground pepper, to taste
Heat the olive oil in a big heavy-based pot over medium heat. Add onions and salt and cook for 40–45 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom. In between stirring, half cover with the pot lid – I always rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely.
Add balsamic vinegar and sugar, remove lid completely and cook for a further 15 minutes, stirring occasionally. If you like a little heat throw the chilli flakes in now too.
Once you add the sugar the onions will brown up more and go more caramelly – if your heat is a little low you might want to increase it a bit now. If the onions seem a little dry add an extra tablespoon of olive oil and stir through, then season with black pepper.
Leave to cool then spoon into a sealable jar or container. Keeps for up to a week in the fridge. Makes about 1⅔ cups