Monday’s in our household always seem to be a mad dash. It’s the beginning of a new week and by this
stage after the weekend’s festivities, the fridge is generally rather empty and
so are the shelves in the supermarket.
Normally I’ll stop in at Woollies and grab a ready-made meal for supper
but for some or other reason this past Monday that just didn't happen.
So I arrived home to an empty fridge and a very hungry and grumpy husband.
After sticking my head into the
fridge numerous times the same ingredients were still lying there nothing new
or exciting…. half a punnet of baby marrows, six button mushrooms, a handful of
Rosa tomatoes a few slices of salami, cheddar cheese, eggs and milk. Not the
most inspiring of ingredients to make dinner with.
Enter the humble Frittata… I can’t believe I hadn't thought of this
sooner, the perfect ingredients to make a filling and rather delicious meal.
Ingredients
½ cup full cream milk
5 eggs
Salt and pepper
A handful of fresh thyme (you can use dried)
½ Grated cheese
6 button mushrooms – thinly sliced
8 Rosa tomatoes - halved
4 baby marrows - thinly sliced into rounds
4 slices of salami - chopped up
Method
1.
Pre-heat your oven to 180 degrees.
2.
Mix the eggs, milk, salt, pepper and fresh thyme in a bowl.
3.
Add ½ cup grated cheddar cheese to the egg mixture.
4.
Heat a bit of butter in a non-stick frying pan on high to medium heat.
5.
Add in your mushrooms, tomatoes, baby marrow and salami and cook until tender.
6.
Turn your pan down to a medium to low heat.
7.
Add your egg mixture over your cooked ingredients and let the mixture cook
for around 5 minutes. (Don’t mix it)
8.
When the underside of your egg mix is cooked but the top part is still
runny pop into the oven for 5 minutes.
I like the
top part of my frittata to be a bit crispy and have some colour so I put my
under the grill for a few minutes.
And the best
part about this whole meal was that there was even some left over. This meant
that my husband had something for breakfast the next morning!
