For some reason my fridge is especially full today. It's not a bad thing but it's a bit crowded in there. I have loads of lovely vegetables to use up.
Luckily we're having visitors tomorrow and we'll be making good use of the beans, asparagus, sweet potato and corn which we'll have with a nice leg of lamb on the bbq. We also have loads of avocados so I think some guacamole might be in order too.
Even so I decided to whip up a quick aspargus frittata this afternoon to clear out some eggs. Fritatta's are a great way to use things up. Last week I made one using a bit of leftover ham, the last of the frozen peas, half a box of frozen spinch and a big handful of herbs including mint, basil and oregano. It was delicious!
I often make my frittata in a slice tin and bake it in the oven. It means I can walk away and do other things. However, for sheer presentation you can't beat a skillet. This would be delicious for a breakfast or brunch, to take on a picnic or just served with some salad and crusty bread for a simple meal.
Simple Asparagus Frittata
1 bunch of asparagus
1/2 a leek, diced (of course an onion would be fine)
a spash of olive oil
about 20g of butter
a handful of herbs - I used fresh basil, sage and oregano but dried would do
salt & pepper
1/2 a cup of cream
1/4 cup grated tasty or cheddar cheese (swiss would be nice too)
1/2 cup grated parmesan cheese
1. Combine oil and butter, leek and herbs in a skillet and cook on low until leek is soft.
2. Meanwhile in a bowl whisk together eggs, cream, s&p and tasty cheese.
3. When leek is soft arrange aspargus in skillet and pour egg mixture on top.
4. When the fritatta is almost firm, sprinkle with parmesan and a little pepper and put under grill (or broiler as the Americans say) and cook till golden - about 10 minutes.