Just to prove that I’m not the only cook in the house, here is Second Chef’s frittata.
It is extremely delicious, although you’ll have to take me word for it. This one is made with left-over roasted kumara and potato, capsicums, and tomato. Economical and just plain blimmin terrific.
17 November, 2008 at 4:43 pm
Mmm… looks yummy. That cast-iron pan looks good too.
17 November, 2008 at 4:44 pm
How deep is that pan? I suffer from pan depth anxiety when making frittata
17 November, 2008 at 5:26 pm
Frittata is very popular in our house. I like a bit of chorizo in there – or any flavoursome sausage actually
17 November, 2008 at 6:07 pm
@anita, ummm… 4cm and around 17cm across?
it’s something of an heirloom that pan. used to belong to my grandmother.
17 November, 2008 at 8:03 pm
That’s a very pleasing photo – well lit. It reminds me of something out of a 1970s recipe book, only without the weird food or background.
17 November, 2008 at 10:49 pm
So it probably has a lovely patina of accumulated oils and fats, creating a real non-stick surface.
I’m suffering from pan envy.
18 November, 2008 at 6:26 am
sure is a mighty pan. must be *years* since it last saw detergent.
does make for a nice 70s-style snap. but i try to make all my photos that way!
18 November, 2008 at 8:06 am
I had a similar pan until my partner decided to scrub it! I am still trying to build the surface back up
18 November, 2008 at 11:08 am
My Dad has a pan like that, from my Nana. I have dibs on it. My own cast iron pan is well seasoned but not so deep.
21 November, 2008 at 10:09 am
Thanks for this. I was inspired to make a frittata last night ~ it was a tasty success, if not as perfect as yours.