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 colour 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 390°F/200°C.
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.
5 comments
Rosa says:
Jun 6, 2012
Scrumptious and healthy! This frittata is mouthwatering.
Cheers,
Rosa
Julie says:
Jun 6, 2012
Yum!
thyme (sarah) says:
Jun 6, 2012
I am having so much fun with frittatas over in my kitchen. My first one came out too dry and I thought I would just give up. I decided to try again and the second one was so moist, fluffy, and full of flavor. Your combination looks delicious too as I am now on the lookout for all sorts of flavor combinations.
Big Fan says:
Jun 7, 2012
Looks good!
(@mfizell) (@mfizell) says:
Jun 8, 2012
William Scott – Frittata with Kale, Tomato & Chorizo » Feasting on Art http://t.co/OH7ltWT6