Weekend Argus (Saturday Edition) - - PROPERTY -

The rea­son why the first frit­tata I made was aw­ful was be­cause I cooked it over high heat and I didn’t fin­ish it off in the oven. Big mis­take.

So I’ve since learnt to cook it over low to mod­er­ate heat.

When the fill­ings are cooked, beat the eggs and pour over the fill­ing. To fin­ish it off, pop the dish into the oven for three to five min­utes (at 150°).

A frit­tata re­ally is an un­der­rated dish and the best thing about it is it that you can have it for ei­ther break­fast, lunch or sup­per.

The next time you want to have a re­ally fill­ing break­fast (or brunch), why not try a frit­tata?

Served hot or cold, it’s de­li­cious!

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