Perfect writing food is quick (either to make or to double up another day's cooking) so it doesn't steal your wriitng time, low-carb so your writing time isn't sabotaged by sleepiness, and as much a treat as writing itself.
In spring, I start hankering for fresher food than winter's roots, stews, soups and braised veg, but with a nip in the air, I still want something hot. Italian frittata fits the bill perfectly: flash-fried fresh salad vegetables in an open omelette, topped with cheese. It's ready in 5–10 mins from start to finish, packed with freshness, and piping hot. And unlike its Spanish cousin, no pototoes! (I love potatoes, but boy do they make me sleepy.) It's also super-flexible for whatever fresh veg and cheese you have about, and whatever herbs, chillies, or spices you fancy adding.
I got a little shy about suggesting it: it's hardly avant-garde or innovative, and I thought of another much more glamous recipe instead... But this isn't a cookery school or a place for me to show off a new recipe I've nicked; it's easy ideas to make the most of your writing time. And actually, now that it is spring, this is what I'm throwing together almost every writing day. So here you go!
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Italian Frittata
Serving and times
Active time: 5–10 mins
Serves: 2 (easily halved or doubled and tasty served cold. I usually make enough for 2 and have it cold or quickly reheated later in the week.)
Ingredients
- 4 eggs, whisked
- 2 teaspoons butter / oil
- ½ teaspoon salt
- 2 handfuls of vegetables (see below)
- grated/crumbled cheese of your choice
Suggested combinations
This is what “2 handfuls of vegetables ” roughly equates to, in actual veg, plus the cheese combinations I like. Any veg that you can also eat raw does perfectly: use what you have and what you fancy. (Each suggested combo is for its own frittata, serving two.)
- 200g spinach (it looks like masses but quickly fries down to almost nothing), optional half-onion, lemon zest, topped with blue cheese
- 1 red pepper, 1 courgette, 1 chilli, optional half-onion, topped with cheddar
- 1 onion, 1 pepper, chilli flakes, topped with cheddar
- 2 courgettes, optional half an onion, topped with goats cheese
- 1/2 cup of peas and 50-100g mangetout or asparagus tips, topped with parmesan
- Peas and fresh herbs, topped with feta.
You could also add meats: ham, chorizo fried slowly to render it, bacon bits, etc.
Method
- Put the grill on to pre-heat.
- Whisk your eggs and the salt together.*
- In a pan on the stove, heat the butter / oil and add pepper / chilli / any spices you’re using.
- Fry your vegetables – choose your temperature and timing accordingly. I gently wilt spinach on medium heat for 2 minutes, and sear peppers and courgette on high heat for 3–4 minutes.
- When the vegetables are almost done, turn the heat down to medium-low.
- Pour in your whisked egg, stir briefly to mix the egg and veg, shake the pan lightly to redistribute the egg, and return to the heat.
- While it cooks, grate or crumble your cheese over the top.
- After 2–3 minutes, when the bottom is cooked but the top is still wet. pop it under the grill for 1–2 minutes to cook the top and melt the cheese.
- Slice in the pan and lift out with a spatula, to serve.
Notes
- Leftovers: Any leftovers keep well in the fridge and make a lovely cold lunch.
- Pan sizes for doubling or halving: The recipe scales easily, but remember to scale your pan size too. If the frittata’s too thin, it won’t hold together; too thick, it’ll struggle to cook through. These are the approx pan sizes I use:
2 eggs: 20cm pan
4–6 eggs: 24cm pan
6–8 eggs: 30cm pan - Wet vegetables: If you use mushrooms, tomatoes, or other vegetables that hold a lot of water, fry them for longer first so they release any water and it boils off before you add the eggs. For courgettes, I sear them hot rather than let them release all their water.
- Herbs: If you want to use any soft-leaved herbs (basil, mint, tarragon, coriander, chives, etc) chop them finely and mix them with the raw egg.
Recipe credits: Italians, generally, and Megan
* Salt in the eggs? Really? Yes: Serious Eats says so!
And if it suddenly starts snowing...
Then you might want some Winter Writing Food: Bhakti Dahl Soup, a warming, bright and fragrant lentil soup, lively with ginger and chilli.
Happy eating and happy writing!
