The ingredients I put into my frittata varies depending on what I have in the fridge at the time. This time it was the following:
A swirl or two of olive oil in a pan
Grind the pepper mill on top of the oil until you’ve got enough to taste – for me that’s a bit!
4 mushrooms – slice them
4 shallots – chop them
5 asparagus spears cut into quarters
½ packet of Primo pancetta (You can buy double packs at Woolworths in the cold aisle or get it from a deli)
5 eggs – beat or whisk them
Handful of olives, roughly chop them
A splosh or two of milk
Place the olive oil in the pan and grind pepper to taste over the top.
Place in the shallots and pancetta and cook for a few minutes then add the mushrooms, olives and asparagus and cook for a couple more minutes. Turn the heat down a little and put on the lid to draw out the mushroom juice and cook the vegetables further.
Spread the mixture evenly over the pan.
Beat/whisk the eggs and the milk and then pour over the top of the ingredients in the pan.
Turn the heat down further (or if you have a stove-top like mine that holds its heat, continuing to cook like a towering inferno – turn it off) and let simmer until the egg mixture has set.
If desired brown under the grill or in a hot oven for a few minutes until the top is brown or you can just cook in the pan as the underside of the frittata will brown in the pan and you can flip to show this side if desired). At this point you can also grate some cheese over the top if you feel the urge but it isn’t essential.
If you’re feeling a bit fancy, garnish with some fresh parsley or basil.
Serve it on its own or with a salad.