31-March-20: I really love eggs and this particular day, whilst in the mood for googs, wasn’t in the mood for the usual – hmmm I wonder how quick Frittata is – I didn’t want flour and so did a quick bit of googling to find a number of recipes to guide my hand – unfortunately most of them had Ricotta cheese in them, which I didn’t have… so compromise was in order….
Here’s my 8 egg, no ricotta Fritatta of left over bits and pieces from the fridge…
Basically whip up the eggs, with about 3/4 cup of milk, 1/4 cup cream and big handful of grated parmesan, salt and pepper. I had some left over haloumi from something else and half a packet of Jamon. Our tomato plants were still producing so included sliced home grown tomato, half a zucchini chopped and half a bunch of asparagus, spears chopped (removing the tough bits at the end), plus some green shallots (about 1tbs) and a bit of thyme (1/2 tbs).
I made up the egg mixture, then mixed in the chopped haloumi, veg and the herbs and poured into a 20x20cm baking tin (don’t forget to grease it !), placed the tomato slices on tope and then finished off with torn up pieces of jamon.
Baked for about 25 minutes and served it with some finely sliced basil.
Happy Soul Food moment – it turned out a treat, yummm
