Finding your inner frittata

As lockdown continues and an altered reality sets in some of us may have time on our hands and minds. A vast number of people are working, juggling that with home-schooling, care-giving, supporting friends and family, staying safe and healthy, making ends meet and grappling with what their lives will be from hereon in. It might be that all that consumes you is how to put together a meal from whatever is available.

Any or all of that is stressful and head-banging. The Covid-19 pandemic has thrown it into further sharp relief, freed up time but also given us more to think about and do. Right now we need some things to be easy and enjoyable and to be creative with the skills and resources we have in order to deal with them.

Last night I caught a Channel 4 programme – Grayson’s Art Club. Grayson Perry said something that struck a chord with me:

“It can’t be said often enough that a real relationship with making art can be an awfully good thing in times where we are struggling … you can write poems, make videos, do knitting, make meals, or anything. Creativity – it’s a way of dealing with what’s going on in your life and it operates on a level that we don’t always access easily in our day-to-day relationships or with language … it’s an important thing … so plug away at it and do a drawing every day … become familiar with your voice on the paper.”

My art is food and I’m putting this out there for anyone who can get something from it. Whatever your art, talent or interest – find and feed your inner frittata – and enjoy it.

Omelette, tortilla, frittata – take your pick – they are all slightly different but essentially the same. If you want a quick, inexpensive, nutritious meal along these lines don’t worry about the name or being authentic – that might be for another day. Use whatever is left over or needs using in the fridge and combine it with beaten eggs. Feed your imagination with this simple recipe.

Slice and sauté 1 clove garlic and 1 small onion in 2 x 15ml (table)spoons olive or sunflower oil.
Add a roughly chopped boiled or baked potato or two – leftover is fine.
Add any other ingredients you fancy egs tomato, mushrooms, sweetcorn, peas, asparagus, red and green peppers and sauté a further 5 minutes.
Beat 3 eggs in a small bowl and add chopped fresh or dried herbs, salt and pepper.
Pour the egg mixture into pan and cook for about 5 minutes.
Top with grated cheddar, roughly chopped feta or any cheese of your choice and finish under a hot grill.
Serve hot or cold with baked beans or broccoli or …
… as a tapas plate with things like coleslaw, hummus, aubergine relish and bread.