Picture this; I’m 5 or so years old, I’m adorable, I’m in my Rainbows pinny and I’m just dying to get my cooking badge because society has already spoon fed me the idea that I need to learn how to cook on account of the fact that I’m a girl (an adorable girl, don’t forget).
We made frittata with some red peppers, onion and ham. I have no clue how it tasted, but I’ll never forget the excitement of actually helping to cook something. We had chopped things and mixed things, we were like the fucking sorcerers on Blue Peter!
The beauty of the Hakuna Frittata is that it really does mean no worries (unless you burn yourself but that’s an iss-YOU not an iss-me). Raid the fridge, use everything, use hardly anything at all, either way you end up with a quick and easy meal with the added benefit of feeling cheffy as fuck while you use the broil setting on your oven. The list below is what I tend to need to use up, chop and change ingredients as you need.
From an idea born in St. Lawrence’s church hall in Eastcote, now come to life in your own kitchen. You lucky bugger.
What you need:
- 6 large eggs (free range because we’re not dicks, are we?)
- 100g ‘Nduja (any other protein, if you want to use one, will work too)
- 175g Broccoli florets, halved or quartered (depending on their size)
- 70g frozen peas
- 1 small red bell pepper, diced
- 1/4 yellow onion, diced
- Handful of chopped, frozen spinach
- 1 tbsp rose Harissa
- Meltable cheese of your choice for topping
What to do:
Get a large, non-stick frying pan that can also go in the oven (no melting handles here, baby) and place it on a medium heat to get up to temperature, in the meantime you can prep your veg.
Once the pan is ready, add a glug of any cooking oil you have, followed by the onion and a pinch of salt. Cover and let soften for about 5-10 minutes.
While that’s happening, crack your eggs into a bowl and beat them, season and stir in the Harissa.
Once the onion is soft, add in your ‘Nduja and break it up with a spatula; stir it together with the onion and watch that shit dance *sniff* it’s just so beautiful. After a few minutes, turn your heat up to a medium/high to add your pepper and broccoli. Leave that for about 5 minutes, or until you start to see the tips of the florets catch a little. Turn your heat back to medium (lest you burn some shit).
Now we get to that ‘cheffy as fuck’ bit, so buckle up sports fans.
Turn your broiler on to the bloody hot setting and arrange your rack (excuse me) in the middle of the oven (the handle on my pan tilts up slightly so I need to account for that, you do what you need). Stir in your peas, and now pour in the egg/harissa mixture and give a quick tilt of the pan to make sure everyone’s tucked in. Leave it on the top cooking for a few minutes, or until you see the sides of the frittata set.
Adorn with the shards of frozen spinach and the cheesy goodness of your choice, pop under the broiler, shut the door and sit and watch it obsessively to pretend your on your own little episode of Masterchef.
We’re looking for the egg to puff up and the cheese to melt and start turning a beautiful golden brown; think JLO, not Donatella.
GET AN OVEN MITT ON YOU ABSOLUTE DONKEY (obligatory message as I often forget that the handle of the pan is now hotter than all hell).
Grab a large plate, place it over the top of the pan and do a quick prayer as you flip the pan and plate upside down to turn out the frittata onto the plate; it will come out upside down. Then do another hail Mary as you flip it back onto a cutting board, right side up (I like a meal with a certain amount of peril, fun no?).
There you have it; the Hakuna Frittata. It means no worries, unless you burn it, burn yourself or you drop it on the floor.
Slice, serve, follow the bouncing ball, munch, enjoy.