Well as my previous blog post mentioned I am quite besotted with my latest cookbook – The Vintage Tea Party by Angel. She is such a talented lady and anyone with orange hair,a vivid imagination, a vast collection of Vintage odds and ends and a great cook to top is all is my kind of hero!
So I first ate a Frittata at my workplace where it was served during tea time,anything remotely associated with eggs and I simply must try it, I could live on fried eggs ,omelettes ,scrambled eggs and yes Frittatas!
I surfed up info about the origin of Frittata because that’s the beauty of food and recipes, they start from someplace and then suddenly are popular world cuisine and everyone’s making their own versions. Some food blogs have really well researched posts about the Frittata and I do recommend reading them:
Wikipedia defines a Frittata as : The Italian word frittata derives from fritto, the past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
Well,Angel’s recipe is an antithesis to this logic,why? well because it’s OVEN BAKED not fried and secondly is rather basic yet tasty,her recipe recommends using flower petals to decorate and also cutting it into shapes to make it more visually delightful and intriguing. Ofcourse what I’ve cooked isn’t a patch on the beautiful Angel’s creation but it’s a sort of a tribute to her, in a demi god,fan like behaviour sort of a way…!!
By all means if any one of you does create one anything close to Angel’s original, please do share your feedback and pictures !
I have scaled down the ingredients for 2 people and added a few twists here and there for experimental touches of my own!
Ingredient list to whip up a mean frittata- Vintage and all that 🙂 remember to roll up ur hair in a bun while making it and think Vintage :),Angel style !
- 1 tablespoon vegetable oil
- Half a white onion sliced
- 1 Courgette finely sliced into half-moon slice
- 5 large free range eggs
- cracked black pepper
- Goats cheese crumbled
- Pre Heat the oven to 220° C /Fan 200° C/ Gas mark 7. Line a baking tin with non-stick baking paper.
- Heat oil in a small frying pan and fry the onions until soft for about 2 minutes, stir in the chopped courgette bits,fry on a higher flame for about 4 minutes till it’s goldenish. Angel advises not stirring or tossing this too much in her book and I do agree.
- Beat eggs in a bowl,season with salt and add the onion and courgette mixture.
4. Crumble some goats cheese and then transfer above mixture to a baking tin of your choice, I simply used my small cake tin. Bake for about 15 minutes.
Cool on a wire rack and serve hot.Season with cracked black pepper sprinkled on top.
I think this makes for a really delicious and filling tea time snack and is really easy to make when time is a constraint,which is almost always in our busy lives.
Of course,Angel’s recipe differs and requires some more cooking as there is cheese and is seasoned with edible gerbera petals, I will try it once am able to lay my hands on those delicate beauties.
To check out Angel’s website click here
Trust if me if you already haven’t, her books are a MUST HAVE in everyone’s personal collection of recipe books, I for one am totally smitten!