I’m lucky enough to get a supply of fresh guinea fowl eggs from my parents whenever they come down to Melbourne (my parents, not the guinea fowl). These chickens live a life of scratching in alive, happy soil, wandering around the many acres of farm land, retiring each night to their hutch, laying a small egg each day.
This recipe is an almost perfect meal. Its extremely healthy and utilizes whatever leftovers you have in the fridge. Plus, its incredibly easy and cooks in the one dish.
Serves 4, cheap, easy difficulty
Ingredients – Basic frittata
- 6 eggs, lightly beaten
- 2 tablespoons of milk or cream
- 1 clove of crushed garlic
- 1 small red onion (chopped finely)
- 2 rashers of bacon or pancetta
- salt and pepper to taste
- 1 teaspoon of dried oregano
Ingredients – To add
A combination of the following can be used in the frittata, mix and match the ingredients as to what you have left over in the fridge, trying to match the flavor combinations.
- Roasted pumpkin
- Spinach (large handful)
- Green beans, cut 2 inches long
- Ricotta, fetta or goats cheese
- Green peppers (1 quarter)
- Dried chilli flakes, or half a fresh chilli
- Tomatoes (2-3 small)
- Coriander or parsley (roughly chopped)
- Anchovies (layered over the top of the frittata)
- Shaved parmesan.
- Pre-heat the oven to 180
- Slowly fry the bacon and onion in a small frying pan
- Lightly beat the eggs into a bowl
- Add the milk / cream, garlic, oregano, bacon and onion to the eggs
- Add the other additional ingredients with the exception of the anchovies and half the parmesan.
- Grease the bottom of a quiche or shallow pan with button
- Pour the egg mixture into the dish and layer the rest of the pamesan and anchovies over the top of the frittata.
- Cook the frittata for 30 minutes. To check if its done stick a knife into the centre of the frittata. Check the end of the knife to ensure it is warm through.
- Serve up with a handful rocket, a side salad, some chips or a couple of roast potatoes.