In hindsight I should have measured the ingredients for this, rather than throw together bits from the fridge and hope that it worked...for some odd reason I didn't think this dish would be that great and the fact I was primarily making this to feed the boyfriend....I was very wrong and found myself trying to sneak forkfuls of the beloved's plate, much to his horror!! (think that Friends episode where Joey's date tries to eat his chips...)
I also decided to name it fridge-tata instead of frittata as its not very authentic but certainly very tasty :)
Make sure you have a pan that is suitable for going under the grill - I couldn't find the instructions for mine but somewhere in the back of my mind I thought it was okay, and luckily my lovely Meyer pan survived!
Makes 4-6 wedges
Loose instructions due to lack of measuring were:
6 medium eggs
2 handfuls grated mature cheddar
1 tbsp approx grated parmesan
1 heaped tbsp low-fat soft cheese (or whatever is in fridge!)
aprox 1/2 cup of milk
handful frozen peas
8 cooked or raw new potatoes
1/2 chopped white onion
small pack bacon/ pancetta bits
1/2 tsp dried italian herbs
I started off with raw potatoes, which I then quartered, microwaved with a splash of water for 8 minutes, added the peas and cooked for 2 more minutes
Mix together the eggs, 2/3 the cheddar, other cheeses, milk, and seasoning
Pre-heat the grill to medium-high. Heat a large pan (as above check its grill friendly!), gently fry the onion and bacon bits together - you want them opaque but not too browned, stir in the cooked potatoes and peas and fry for a couple of minutes, pour over the eggy mixture and mix well, stir occasionally until the bottom is setting, now place under the grill and cook until golden brown all over and cooked through, allow to stand for a couple of minutes before serving.
I'm guessing it would be nice cold too for a picnic etc but it didn't survive that long...