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 