Picnic Frittata

February 8, 2007

At this time of the year it’s good to pack a picnic and venture into the great outdoors. A change of scenery and some fresh air tend to do wonders for the appetite.

In my husband’s family, the New Year’s Day picnic was something of a tradition and I can remember constructing a large well seasoned pork pie with a hot water crust made with lard for one such gathering. Too often, though, the capricious New Year weather meant a brisk breeze blowing sand on the food,  and crotchety babies and toddlers. Our generation didn’t continue the tradition.

Picnics are now often spur of the moment events and catering has become a whole lot simpler. These days we grab the picnic hamper out of the cupboard, a few cold drinks from the fridge, fill the thermos and then detour via the deli counter for the eats.

With sufficient advance notice, though, I do like to make one major item for our al fresco dining. The pork and veal terrine I featured in this column recently was included in a picnic we enjoyed with friends on the banks of the Yarra. They came armed with oysters on the shell and freshly cooked prawns. We had a right royal feast as the world walked, jogged, cycled, rowed and cruised past and people around us barbecued their steaks and sausages on the electric grills positioned along the riverbank.

Today’s frittata is another good anchor dish that can be prepared a couple of hours ahead. You need a deepish frypan for making this – one with an ovenproof handle, preferably, as the dish needs to be finished under the grill. I used to manage do this last stage with the handle jutting out of the oven and shielded with an oven mitt. However, now I have one of the Jamie Oliver Tefal frypans with an ovenproof handle and it works a treat.

Picnic Frittata

2 large potatoes
1 bunch asparagus
1 large onion
1/2 red capsicum
4 bacon rashers
butter or oil
4 eggs
1/2 cup grated parmesan
4 tablespoons chervil (or parsley) finely chopped
salt and pepper
1 cup grated cheddar

Boil or microwave the potatoes. Allow to cool enough to handle then peel and cube them.

Cook the asparagus in boiling water for three minutes then plunge into iced water. Drain. Cut into 2-3cm lengths.

Saute the chopped onion, capsicum and diced bacon in a little oil or butter until the onion is tender.

Tip into a large bowl and add the potato cubes and the asparagus, along with the lightly beaten eggs, parmesan, herbs and seasoning.

Wipe out the pan then reheat with a little butter and oil. Pour in the frittata mix and cook gently until the mixture is set and the bottom is golden brown. Sprinkle with the cheddar and brown the top under a lot grill.

Serve at room temperature.

<< Previous | Next >>