Wednesday, 1 October 2008

A glut of eggs

... means it is Frittata time!

Frittata is one of the most ingenious dishes imaginable. You can use up leftover vegetables. Or go for a walk in the garden and pick whatever takes your fancy (it has to be edible, though!).

Anyway. Here is what we had last night.Method:

Heat up a little oil in a cast-iron skillet (I absolutely love my cast-iron skillets. Brilliant stuff!), add some garlic (I used young, freshly picked garlic from underneath the fruit trees. Greenery and all.), spring onions or other onions, your (leftover) cooked vegetables, heat through, season with seasoning of your choice, add chopped greenery of your choice. Stir in. Let wilt a little.

Meanwhile crack some eggs into a bowl. Depending on how hungry you are or how many eggs your chooks have laid lately. I used 5 eggs last night. Season. Add chopped fresh parsley. Mix.
Then add this to the pan on the stove. Distribute evenly. Let cook for a few (5-10?) minutes. Then put under the preheated grill until the egg mixture is set. Sprinkle parmesan over top and put back under grill until it is golden brown.

This is one of these recipes where you can let your imagination run wild. Use whatever takes your fancy or whatever you have on hand.

If there are any leftovers, it is delicious cold the next day. Or re-heated. Serve with a little salad, if you are very hungry.Add chopped bacon or speck when frying your garlic. This gives it a lovely smoky flavour. Throw in chickpeas if you feel like it. As I said, just play with it. Enjoy!

1 comment:

Gavin said...

VG, now I know what to do with all these eggs. I have been making omelettes with ham, onion and cheese, but this recipe is even better.

Thanks for sharing. Gav