On a recent excursion to the very excellent greengrocer where I pick up my weekly fresh foodstuffs, I went a bit cray cray with the kale and mushrooms. I’m not sure how many meals or people I thought I was cooking for, but I definitely had an abundance of ingredients to be inspired by.
I’m big on making large batches of things that I can freeze and eat when convenience is called for. I came up with a few things to do with the kale and mushrooms to eat that week, but I still had plenty left and needed something that could go in the freezer. I was struck almost simultaneously with two thoughts: frittata; and, can you freeze frittata?
I asked Google and after a bit of digging around, found a couple of things that said it can be done – and even better – someone who had very specific advice on how to do it. So I cracked the eggs, scanned the fridge for other things that I could use, and came up with the best frittata I’ve ever made. I’m not even kidding. I ate one piece for dinner, and then, success upon success, I froze it and have since defrosted and eaten more of it. This feels a bit like a revelation.
I know you’re dying to know how it’s done, so here you go. When you take the frittata out of the oven, slice it into whatever size portions you want, then remove them from the baking dish and place them on a cooling rack until they reach room temperature. Then wrap each slice individually very tightly with cling wrap and place in the fridge for half a day/overnight-type time. Now they’re ready to go in the freezer. When you want to eat some, take it out of the freezer and defrost in the fridge. Et voila! Non-soggy, perfectly fabulous frittata. This is the one that I made:
What you need:
Half a bunch of kale
10 or so mushrooms
A few sprigs of fresh thyme
1 chorizo sausage
Salt and pepper
Butter to grease your baking dish (and a bit more for the mushrooms)
What you do:
Preheat the oven to 180° C and grease your baking dish. Shred and steam the kale, slice the mushrooms, cut the chorizo into slices about 1cm thick. In a frying pan over a medium heat, cook the chorizo slices until they release some of their oil and they take on some golden colour. Remove and leave to cool. Add the mushrooms and thyme to the pan and sauté in the smoky chorizo oil (and a bit of butter if you need it) until all of the liquid has cooked out.
When everything has cooled to room temperature, break the eggs into a large bowl and beat with a fork, add the cooked kale, mushrooms and chorizo. Crumble the feta in and mix well. Season to taste (be sparing with the salt – the chorizo and feta add quite a bit on their own), and place in the oven for about 30 minutes. When the frittata has turned a golden brown on top and a knife comes out cleanly, it’s ready for you to eat straight away, or freeze as described to enjoy another day.