Bric-a-Brac Baked Frittata Recipe
The Yum List asked some of our favourite chefs around Kuala Lumpur what’s cooking in their kitchens during Malaysia’s Movement Control Order. In this series, chefs have kindly responded with recipes using simple ingredients that readers could also make in their homes.
Bric-a-Brac Baked Frittata
Justin explains, “Frittatas are a beautiful thing. Like an omelette without the snobbery, it’s as honest as food gets. This recipe can be a well-calculated brunch or a useful way of using up whatever collection of leftovers you may have in your fridge, hence bric-a-brac.”
5 whole eggs
Cream (or milk) at roughly half the volume of the eggs (if the eggs are 250ml in the jug, use 125ml cream)
Generous pinch of salt (or a dash of soy sauce)
White or black pepper
Tablespoon of chopped fresh herbs
1/4 cup grated cheese
Mix everything together in a jug or bowl with a fork until well combined. Set aside.
1-2 cups of filling ingredients. I used mushrooms, tomatoes and zucchini, but you can use whatever is on hand: bacon, baked chicken, roast potato, bell peppers, canned tuna, prawns, etc. One simple rule: cook it if it isn’t already. Ideally, you will need an 8-inch cast-iron or steel pan, something with a handle that won’t melt in an oven. If you don’t have one, fret not, you can use a greased ovenproof dish. So here’s what I used:
1 clove garlic, chopped
6-7 button mushrooms, roughly sliced
1 tomato, seeds removed, cut into rough pieces
1/2 cup of zucchini pieces
1/2 cup grated cheddar cheese
– Preheat oven to 180’C.
– Heat some oil in the pan over high heat. Lightly fry the garlic until it starts to colour. Add the mushrooms and cook until tender.
– Lower the temperature to medium and add tomatoes and zucchini. Cook for a couple of minutes until the vegetables are no longer raw. Season with salt and pepper.
– Add the egg base and stir (like scrambling eggs) until it is half solid half liquid. Take off the heat and sprinkle cheese all over the surface.
– Put the whole pan into the oven – or transfer to a greased dish.and
– Bake until golden brown (roughly 8-12 mins, it will usually rise up like a souffle)
– Take it out and let it cool down a little. Eat it warm, at room temperature or cold – the choice is yours!