 |
| |
The online cookbook for entertaining and gourmet recipes. |
|
Asparagus, Mushroom, Chorizo, Brie and Dill Frittata
|
|
Recipe serves:
6
|
A Little Background
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it's entirely welcoming to your creativity.
This particular recipe is one that I created one morning when I had a relatively bare fridge. I had had a few friends over for dinner the night before, or should I say "I had had a few friends over for wine the night before". We ended up drinking a disproportionate number of bottles to food. That's what I love about my friends, they are so enthusiastic about my food, they always bring what ends up being one bottle per person, far too much but who am I to complain. Anyhow this one morning I woke up and not having eaten as much as I probably should have the night before, (I was too busy corking, talking, and refilling glasses) that I woke up rather hungry, famished actually. The breakfast I needed this morning was not the usual fresh fruit and muesli either, it was to be something a little more substantial and hopefully a lot more fattening. Opening the fridge door I discovered last nights leftovers, little bits of cheese left from the cheese platter, lightly sauteed chorizo slices from the nibbles plate, (noticing how these slices were glued to the plate with a rust coloured paste like substance; I knew they were to be the source of fat that my frayed nerves needed this morning), a few pieces of excess asparagus from last nights first course, some old mushrooms and dill that had been withering in the bottom of my fridge since early last week and of course the eggs. Omelette! I thought, but then I remembered I had more than myself to feed, I had a few guests who had decided after all that wine it best to stay the night and leave the car parked. Good thinking, but there was no way I was going to cook 5 omelettes and spend all morning in the kitchen, when all I really wanted, was to sit on the couch with the dog and have her read me the weekend paper. Frittata! I thought, perfect, one pan and the oven does half the work. By the time everyone arose from the dead, the smell of the frittata and the fresh brewed coffee had them salivating.
Frittata is a great thing to make ahead of time, it will keep for a couple days in the fridge and can be served warm or cold, so don't be afraid to use a lot of eggs.
In this case I made the frittata for breakfast but it is also one of my favourite light summer lunch options with a nice glass of very chilled white, but obviously no wine that morning thank you very much.
|
|
| |
|
|
|
|
|
 |
|