Thursday, 12 January 2012

Mushroom, Spinach and Leek Frittata

Definitely qualifies for an 'under a fiver' job this, especially if you have a handful of mushrooms, half a pillow-pack of spinach and a single leek staring at you in the salad drawer of the fridge, saying "Well?  What are you going to do with US little lot, then?" when you open the door. (I often hear veg talking to me). The answer was to chop them and saute them for a few minutes in a little butter with some fresh thyme leaves and seasoning, combine with 3 or 4 beaten eggs (depending on how hungry the two of you are - naturally, we went with 4), pour into a parchment-lined round or square cake tin (NOT one with a loose bottom!), top with a little cheese of your choice (we had some creamy Lancashire, also sulking in the depths of the fridge after Christmas), and bake at 170C for 20 minutes until set and probably a bit puffy.  Lovely, fresh and frugal, served with some crusty bread.

No comments:

Post a Comment