Needs must, when the cupboard is almost bare….
No option but to improvise when supplies are depleted.
I thought there would be leftover spicy cauliflower in the fridge from dinner a couple of nights ago–enough for an interesting new spin on a frittata–the slow-cooked Italian omelette.
I went through the very male thing of looking in the fridge and not finding it and assuming it must be there because of the very male thing of looking in the fridge for something, not finding it and then Meredith looking and finding it.
This time Meredith looked– and didn’t find it.
Conclusion: It isn’t there!
So–what is?
A still use-able bunch of celery.
Never thought of celery in a frittata before–but why not?
Helped by a couple of red onions–all sliced thin.
We’ll see, I thought…..
6 eggs
1 bunch celery– remove any damaged outer leaves and flowery tops and slice thinly
2 red onions–outer casing removed and sliced thinly
2 tbs olive oil
100gm/2 oz parmesan–grated
salt and pepper
1 tbs olive oil to heat in cooking pan
Heat 2 tablespoons of olive oil in a wide-ish pan and add the celery and onion.
Cook on a medium heat–about 20 minutes–until the chopped vegetables soften.
Leave to cool.
Beat the eggs in a bowl.
When the onion and celery have cooled, empty them into a mixing bowl and season well.
Fold in the grated cheese and then the eggs and mix well.
Heat a 10″ frying pan to HOT and add a tablespoon of oil.
Carefully pour in the egg mix and smooth it flat.
Turn the heat down to the lowest temperature and cook on until there is just a hint of a pool left on top.
Heat the oven grill to HOT and slip the pan under for about a minute–possibly less! You don’t want it to burn the frittata or dry it out.
My invention today registered a distinct DING for Meredith.
That still leaves the opportunity to try frittata with spicy cauliflower–when I can find it!
Robin Ellis 
To make something out of nothing and look that good takes a good cook With great imagination!! Keep the recipies coming !!👍
Looks tasty Robin. I love frittata. The best one I ever had was when I was staying in Sardinia with my brother. I watched his partner make one for dinner one evening. It consisted of mainly petit pois and a little bit of red onion.She really packed the peas in. I thought at the time what a strange combination, but it was really delicious! Don’t you find that quite often the most tasty meals are the simplest ? xx
Good Evening Robin,
Thank you once again for another delicious dish! It is a joy to read your recipes – well – not just recipes, your observations are a delight. They bring joy to a cold, damp English evening!
Regards,
Fran. Shaw.
This frittata looks fantastic. One question about frittatas in general. Do you always cook them on low heat until almost set, and then put it under the broiler for a bit? I mean, do you ever flip it over instead of putting it under the broiler?
Thank you.
Sarah Shepherd
>
I do!
Can I ask how large are your red onions. Here in California they have huge red onions and I can’t imagine using 2? Approximately what is the diagonal measurement. I love a frittata.
Two average sized. Think of an average sized yellow onion.
Well done Robin! I have just had some frittata but with an artichoke and some Parmesan inside! The lines referring to “the male thing of looking in the fridge” has raised my spirits! Ah ah! Have a nice evening!
Well done, Robin! I have just had some frittata but with an artichoke and some Parmesan inside! The lines referring to “the male thing of looking in the fridge” has raised my spirits! ah ah! Have a nice evening!
I’ll try that, Paola.
Thank you for this recipe Robin and for the admission about the male thing………… looking but never quite finding !! I’m going to show this to the male in this house who looks for things. Then I might just make him this frittata !! 😊
Well done, Robin! I had some frittata too for dinner tonight but with an artichoke and some Parmesan inside! The lines referring to “the male thing of looking in the fridge” have raised my spirits! Ah ah! A nice evening to both!
So nice to see your wonderful posts again Robin. Cauliflower is my favourite vegetable so I’ll be trying the cauliflower version of this. I’d never had thought of putting cauliflower in a frittata. Thank you for the great ideas.
I’ve just watched ‘A Dark Adapted Eye’ and as always it is always a pleasure to see your work.
All the best
Tina
Thanks Robin for another nice twist. We have become so used to improvising with local farmer seasonal produce and I continually find new gems to try using veggies, black beans, chick peas, eggs, etc. I never realized how easy it could be to pull together colourful and healthy dishes. I am a senior now, still working full time, with a healthy hemoglobin (they love me at the blood donor clinic) and the only supplement I needed was vitamin D (in winter that is).
Nice to read your posts and try new things!
Hi, is that a tomato salsa beside it? It looks very nice and looks like it could go with warm or cold dishes and be very versatile .. or is it made from red peppers? What is in it?
It simple tomato sauce, made with garlic and rosemary. I had some left over –in the fridge!
Dear Robin
I’m sure that tasted yummy because the six eggs will be real free range eggs to which my local morrisons cannot match up. The photo is so good though I can almost smell those flavours. Thanks for sharing your recipe and humourous story 😊
OOooo baby!! That’s breakfast tomorrow morning!! Perfect too, because we just got snow dumped on us and I have all the fixings!! Thanks!!