Non-stick frittata
Frittatas are notorious for sticking to the pan and involving much cleaning and scouring afterwards. This is why I always use baking parchment to line the pan – no cleaning, no scouring. This frittata had three large eggs, two dessert spoons of ‘thick’ cream (crème epaisse), one of yoghurt, and about half a cup of goat’s milk. Into it went some ‘poelee paysanne,’ with onions, potatoes, mushrooms, ham, etc. I added chopped haricot beans and some thawed out carrots. I seasoned it with garlic, black pepper, Provence herbs, and Tabasco sauce. It had 35 minutes in the oven, then an extra unplanned 10 minutes with the heat turned off while I had a video chat about cigars with a manufacturer in Nicaragua. I ate half the frittata with peas, and thought it pretty good.