slightly different recipes and ways of doing it I'm gonna kind of bundle

everything I've seen and give you what I like to do at home

this is about a bigger thicker omelette we want some rise on it so it's almost a bit more

like kind of an omelette cake, I've got some lovely seasonal greens here

chards, kales, I've got some frozen peas here I just wanna wilt some nice greens so for

the kale it's all washed just gonna rip it up put it in like this

swiss chard is fantastic tear up the leaves and just snap up the stalks

kale and chard is a lot more robust than spinach but just in one minute as this heats

up is going to do more than we need with the peas I like to just squash them right and

crush them, have a look in there get in that colour, get in that kind of mush, getting the

sweetness out, what's quite interesting at the moment is a lot of my chefs are kind of

scalding and just charring things and see that little bit of char happening

now in the old days you get told off for that but in these days that's considered

super super fashionable that's what people want but it does give a nice

little smokey edge, a little season of salt, pepper, olive oil just to delicately dress it..lemon juice

just massage that in, now cos we're doing this for 4 people you know I don't know if it's lunch or dinner

but you can kind of, lets say two eggs per person with this particular dish one of the things I saw

from the nonnas who was making me a beautiful frittata one day instead of just beating

the eggs until they're really really smooth and perfectly beaten, she kind of had it so it was marbled ok so you can

beat it but just kinda beat it badly, okay so pan on a little bit of olive oil

goes in shake around the pan we go in with the eggs, we're just going to kind of move

it around a little bit so look it's kind of like one-quarter cooked

you can see it right there then I can go in with my greens that are dressed nicely and just do lovely

little bombs of the greens in there

so we get in the good stuff and then we're gonna go in with our lovely smashed peas in there as well

pushing it in and then there's some ricotta here I love ricotta so this is a lovely

delicate cheese and again push this into that egg and then some parmesan on top and then what I like to do is

get some herbs like sage, rosemary I've got some marjoram here these are really really nice and a

lovely little tip is just put a little bit of oil in there, massage those up

incredible flavor from this and marjoram's a really typical herb used in

a really good frittata especially when their flowering they're really really

beautiful and then into the oven we go

So, I'm going to do a nice little thing to go with it

six olives and a chilli will be more than enough I'm just going to squeeze

the pip out of the olives, we're gonna make a nice little sorta salsa, chilli, olives, mint ok so I've got all the pips out

very very simple I'm gonna finely slice the red chilli let's get some black olives we

can just kind of roughly chop these into like chunks beautiful love mint

so just finely chop that and this will make the most basic, simple salsa on the planet just mix

up in here with a tiny bit of lovely oil to transmit the flavors about 2 tablespoons will do

let's go with lemon juice to freshen it up

The frittata will be done now this salsa is nice, right let's have a little look at this bad boy that my friends is what we

getting, you can see it's poofed up, what's quite nice is I love the way the edges here get

almost like rice paper, really crackly

you know it is cooked through but we haven't cooked the life out of it just

gonna run a palette knife around the edge just very lightly you can just turn

it out which is very very simple I like to see what's going on

I've got some lovely dressed pea shoots here, olive and chilli-mint salsa going on top

this is a lovely little dinner, lunch, brunch that's it really guys that is one of my

many expressions of a fritatta, the Italians do such a good job of it let's have a

little try, I really love the fact that we bigged up the greens and dressed them

the little salsa really makes it work gorgeous I love the kind of chunks of really fresh ricotta

and then that lovely hum of parmesan and them mild eggs really nice a much firmer omelette

but very very nice, so there you go, the frittata