Frittatine are small frittata that cook in one minute flat, and make the perfect base for a number of different meals and occasions. Throw some prosciutto, rocket and grated parmigiano on top for a quick lunch, or ty one of the other topping combos below.

INGREDIENTS

• 1 large egg
• 1 to 2 tbsp milk
• sea salt to taste
• 1 tsp olive oil

Toppings

• 3 slices prosciutto
• handful of rocket
• parmigiano, for grating

METHOD

1. Crack the egg into a small bowl, add the milk and sea salt and whisk until blended.
2. Heat a 20cm nonstick frypan over gentle heat, add the oil and swirl to coat the bottom.
3. Add the egg mixture and swirl to help it evenly coat the base.
4. Place a lid or heatproof plate over the top and check after 45 seconds – the top should be set and the bottom lightly golden.
5. Give the pan a little shake and slide the frittatine out onto your plate.
6. Top with prosciutto, rocket and a shower of parmigiano (pictured).

Serves 1

More things to do with frittatine

• Serve with smoked salmon, avocado and red onion
• Stuff into a baguette with mortadella and cheese, while still warm
• Instead of adding egg to fried rice, serve your fried rice on the frittatine
• Top with crisp bacon and pan-fried potatoes
• Add sliced and steamed Chinese lap cheong sausage and spring onions
• Top with pan-roasted mushrooms and chopped parsley

This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.