The other evening at dinner after a viewing of Ken Loach’s new film, I Daniel Blake (a savage take on the cruelties of the benefits system in the UK–highly recommended), our friend, Melissa Fairbanks, said kind things about my blog.
She particularly enjoys the posts about cooking from found items rolling around in the crisper, she says–bits of cauliflower for instance.
Here is one such that includes bits of cauliflower and other tidbits!
You won’t necessarily have bits of cauliflower, broccoli and sweet potato hanging about in your fridge–but you may have other bits that it hadn’t occurred to you could be transformed into a delicious frittata for a tasty lunch.
In my case:
- 6 eggs–beaten
- Cooked cauliflower, broccoli and roasted sweet potato–cut into small bits
- 20z parmesan cheese–freshly grated
- salt and pepper
Fold the vegetables and cheese into the eggs.
Season with salt and pepper.
Heat a 10inch fry pan to hot– and pour in the frittata mix. (Choose a pan with the kind of handle that can go into the oven.)
Immediately turn the heat down to the lowest you can.
Cook for about 25 minutes–until firm with a little “looseness” left on top.
Heat the grill and slide the pan under for barely a minute to cook the top and brown a little.
We finished off left-over halves of stuffed red peppers with the slices of the frittata.
Must check the fridge for other goodies left over!
“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”