Friday, 8 April 2011

Spinach, Mushroom and Chorizo Frittata

Lovely and light for a gorgeous spring evening.  We had been expecting wild garlic from our Riverford delivery, but they had got cold feet over this crop, worrying about sustainability and also whether they can guarantee a wild product to be free from unwanted weeds that might kill you.  Never mind, they substituted it with some very nice baby spinach leaves instead.  They went into the pan with some fried cubes of chorizo and sliced Riverford mushrooms, and were then set into a lovely eggy frittata.  We served this with some purple sprouting broccoli (Riverford again, of course!) and some cubes of potato roasted in olive oil and garlic butter - lush, as the young folk say.

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