The Easter Weekend is nearly here, and I am clearing out the fridge ready for shopping.
In the fridge I have about a third of a pack of mushrooms, a grizzled green pepper, some cooked salad potato’s and the rest of a pack of smoked streaky bacon from last weekend – Oh and some spring onions.
I am making a (sort of) Frittata, traditionally it would be sliced potato and onion, but I have ‘bits’ to use up, so I am sure the lovely Spanish people won’t mind 😊
I chop and fry all of the above in an ovenproof chefs pan or frying pan, till browned at the edges, season well.
In a separate bowl break 8 eggs, mix with milk, salt and pepper and add to the pan stir though, then leave till the edges start to firm up.
I am topping with some grated cheddar.
Hubby would have eaten this amount as a snack whilst inspecting the fridge for a snack 🤣
then place the pan under a hot grill to finish off.
Leave to cool slightly, then tip out onto a large plate – I do this by placing the plate face down over the pan, then using oven gloves, turn over, it ‘should’ plop out easily.
To go with this yummy Frittata, I am using some more veg, to make a Winter Slaw a finely sliced quarter of a small red cabbage, a medium grated carrot and a peeled medium finely sliced onion.
In a late bowl, mix this with a tablespoon of mayonnaise, a teaspoon of grain mustard, a glug of olive oil and the juice of half a lemon.
A good mix, and into the fridge till ready to use.
The Frittata, I think tastes better just warm, not hot, and it slices easier.
I am serving this with jacket potato – easy and tasty and uses up the ‘fridge gravel’. 😇
I approximate that all of this cost £2.50 and would feed 4 hungry people with leftover Frittata and coleslaw for snacks.