When you come home and you have nothing in the fridge and guests are going to come or you're going to cook dinner what do you do? You raid the fridge, mushy eggs, cheese, avocado, cilantro, left over chicken, a good stuff already cooked. What are we going to do is that we make a frittata.
Everyone’s got onions in their house. Let just cut up the onions, a couple of chunks in there, perfect that’s all we need, just a drop and we’re going to just whack our onion in. Garlic is the nectar of the gods. You can't do anything without garlic and we’re going to pop it in. So we’re going to add in the pepper while we’re cooking and the salt as well.
A little paprika, we’ve got tarragon in the cupboard, nice and flowery. We’re going to pop a bit of that in. We’re going to get a handful and we pop them in already. Okay, so we’re going to add our little peas in. The other thing I've found in the fridge black olives that are already passat, in they go.
So we made a nice bruschetta which we filmed earlier and I'm going to use the leftovers from that. And if you don’t use this you can just chop up some tomatoes. That’s all you need to do. It’s anything that you want to put in it. Red is missing, red it shall have. So in goes the leftovers, equal amounts. Now, we’re going to add the chicken and then strips. The idea that every bite somebody takes they got equal amounts of everything.
So we’re going to pull that in. This is what we’re looking for a firm skin on top and a slight wobble underneath. What we got in there is avocado. Just like the chicken we’re going to place the avocado around in the gaps. We’re going to cheese it. Now you can use shredded cheese or cube cheese like I'm doing. It depends what you have. Paprika, be careful with the paprika because we don’t want it too strong. It’s just there for the color. We’re also going to use parsley because it doesn’t have a usually distinctive flavor and we’re going to pop it over.
So this is it. This is the New York, Australian Vendramini frittata. Damn that’s good, that is really, really good.
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