Dish

One (Wo)man Frittata

with Basil Pesto and

Caramelised Onions

One (Wo)man Frittata
This shows just how bloody useful
“mother’s little helpers” are to have on
hand – dinner is ready in less than 10
minutes and is absolutely delicious.

1 teaspoon olive oil
1 teaspoon butter
2 eggs
2 tablespoons cream
sea salt and freshly ground pepper
100 grams smoked chicken or
smoked salmon
2 tablespoons frozen peas
2 tablespoons grated parmesan
2 tablespoons caramelised onion
(see recipe below)
1 tablespoon basil pesto (see recipe below)
coriander, to garnish

Preheat grill to 180°C. Heat oil and butter in
a 15cm frying pan over medium heat. Whisk
eggs with cream and add to pan, then season
well with salt and pepper. Cook 2 minutes,
stirring occasionally then add chicken and
peas and sprinkle with parmesan.
Cook, without stirring, for another 5
minutes until almost set, then finish off under
the grill until puffed and golden.
Serve with caramelised onion and a good
dollop of pesto. Serves 1

Basil Pesto
2 big handfuls fresh basil
⅓ cup grated parmesan
⅓–½ cup extra virgin olive oil
⅓ cup pine nuts
1 large or 2 small cloves garlic, peeled
sea salt and freshly ground pepper

Throw everything in a blender and whiz until
as smooth as you like. Keeps in a sealed
container in the fridge for 4–5 days.
If you like a firmer pesto (for smearing
on toast, for example), use ⅓ cup oil, if you
prefer a runnier consistency go for ½ cup.
To thin the pesto down to use as a salad
dressing, add a little more olive oil, a splash
of water or lemon juice or a spoonful of
natural Greek-style yoghurt. Makes ¾ cup

Caramelised Onions
¼ cup olive oil
5 medium red onions peeled, thinly sliced
¼ teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon caster sugar
small pinch of chilli flakes, (optional)
freshly ground pepper, to taste

Heat the olive oil in a big heavy-based pot
over medium heat. Add onions and salt
and cook for 40–45 minutes until nice and

soft, stirring every once in a while so that

they don’t catch on the bottom. In between

stirring, half cover with the pot lid – I

always rest it on the wooden spoon laid

across the top of the pot, so it is mostly

covered, but not completely.

Add balsamic vinegar and sugar, remove

lid completely and cook for a further 15

minutes, stirring occasionally. If you like a

little heat throw the chilli flakes in now too.

Once you add the sugar the onions will

brown up more and go more caramelly –

if your heat is a little low you might want

to increase it a bit now. If the onions

seem a little dry add an extra tablespoon

of olive oil and stir through, then season

with black pepper.

Leave to cool then spoon into a sealable

jar or container. Keeps for up to a week in

the fridge. Makes about 1⅔ cups

DISH 39