Frittata is a fancy word for omelet really, or par-scrambled eggs (which is what I sell it to the children as). I make mine with garlic, salt, pepper, parmesan and lots of free-range eggs, and then throw in some pre-roasted or sauteed vegetables. The trick is to stop cooking it when it is just set but still creamy so that it doesn’t go spongy and dried-out. I then sprinkle extra parmesan on top and place it in a hot oven for a minute so the cheese can melt.
I could eat salad every day, but sometimes a change is good. I went for a slightly greek theme with my broccoli, and took advantage of the children’s antipathy towards eggplant by sprinkling chili all over it.
December 16, 2008 at 4:31 pm |
I had a spanish tortilla recently with salad.
I also had a leek tomato and kidney bean mexican style stew
April 2, 2009 at 1:48 pm |
Great! My new favourite place to come for inspiration about what I’m going to cook for tea. I also like to cook the things you like to cook. I have been here before via Johanna and then I picked up the Sunday magazine (which is a rarity) and I read the article about you and it rang bells about being to Poppyshock before, so, nice site, thanks for sharing your lovely illustrations too. Right, off to make a pear and polenta cake for my tribe