Feasting on Art: Frittata with kale, tomato, and chorizo
This frittata recipe is extremely flexible and any number of ingredients on hand can be used.
After visiting some fitted kitchens of my friends (and inspired by the print below), I felt compelled to purchase a cast iron skillet to supplement my collection of pots and pans.Skip to next paragraph
Feasting On Art
Megan Fizell is a Sydney-based art historian and freelance writer concerned with the representation of food in the visual arts. She is the voice of the food & art blog, Feasting on Art, an innovative translation of painting to plate - recipes inspired by art.
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The skillet has proven to be immensely useful and I have used it repeatedly to make a quick and easy pizza in addition to the frittata below.
This frittata recipe is extremely flexible and any number of ingredients can be supplemented to the beaten eggs to suit what is on hand. The hot iron produces a lovely crust and helps evenly cook whatever concoction is poured inside.
The screenprint titled Still Life (pictured above) by William Scott depicts elements prevalent in his work throughout his career. Starting in the 1940s, Scott’s paintings were concerned with simple still life arrangements featuring pots and pans on a bare table.
After a period of more traditional representation in the 1950s, Scott returned to increasingly abstract compositions from the 1960s onwards. The pots and pans were paired with other geometric forms, layered on flattened backgrounds. In the print above, the eggs and plate are the same shape and color and are only differentiated by size.
Frittata with Kale, Tomato & Chorizo
Yield: a light meal for 4 people
1 tablespoon olive oil
1/4 cup chorizo, chopped
1 can of chickpeas, drained
1/3 cup tomatoes, chopped
1 tablespoon chili flakes
small handful of kale, roughly torn
1/4 lemon, juiced
salt & pepper
5 eggs, beaten with a fork
2 tablespoons Parmesan cheese, grated
Preheat the oven to 200 degrees C/ 390 degrees F.
In a cast-iron pan over medium-high heat, warm the olive oil and add the chorizo. Cook the chorizo for 2-3 minutes, stirring often, and add the chickpeas, tomatoes, chili flakes and kale. Continue to cook until the tomatoes begin to break down and the kale has wilted, around 2-3 minutes. Add the lemon juice and seasoning, stir well and add the beaten eggs. Cover with the Parmesan cheese and slide into the oven.
Cook for around 10-15 minutes until the middle of the frittata has set. To check, grasp the handle of the pan and shake. If the eggs in the middle are wobbly, then the frittata needs to continue cooking.
Serve warm or cold. Makes a nice lunch when paired with a salad of bitter greens. Can be reheated the following day if stored in an airtight container in the refrigerator.
Related post on Feasting On Art: Pablo Picasso Blue - Broccoli + Blue Cheese Soup
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