We'd always wanted to put a frittata on the menu but a pre-cooked, re-heated frittata is a sad travesty of a lovely dish, with unfortunate airline omelette overtones. And then we had a revelation of pure genius! We discovered that beaten eggs freeze and defrost perfectly - the next step was to test whether we could do the same with a fully made (but uncooked) frittata mix. And, as those of you would know who ordered the dish last time, it was a triumph!
We do all the annoying stuff - slicing, dicing, plucking, grating, cracking and whisking and dish it up as a pouch of fully prepared mix, just needing to be cooked.
| PER 100G RAW | PER QUARTER FRITTATA | |
| ENERGY | 423g | 1151kj |
| PROTEIN | 8.4g | 22.77g |
| FAT TOTAL | 6.5g | 17.72g |
| - SATURATED | 2.3g | 6.35g |
| CARBS | 1.7g | 4.5g |
| - SUGARS | 1.4g | 3.77g |
| SODIUM | 328.9mg | 895mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serving warm or at room temperature with a green salad and crusty bread.
This comes as a litre of frozen, prepared mix. Just defrost the mix overnight or during the day in the fridge and then preheat an oven to 170 degrees.
Place a lightly oiled oven-proof 25cm frying pan over a medium heat, add the frittata mix and cook for 5 minutes, then place the frying pan in the oven for about 25 minutes (shorter for just set, longer for a firmer result). Remove from the oven and allow it to rest for 5 minutes.
You can also pour them into oiled or paper-lined muffin trays and bake at 170C for 15 minutes. Brilliant for lunch boxes.
