I love it when friends inspire me, and my friend Joanna at Zeb Bakes did just that this morning in her lovely blog post. She describes a wonderfully tempting veg frittata made by her husband.
Not having any leftover potatoes, I quickly boiled up a few to cool by lunchtime. My version emptied nibbly bits and pieces from the fridge: some blanched broccoli, sliced mushrooms, onion, chives, fresh thyme, grated sharp cheese, sliced new potatoes … and a few eggs. I made it just as Joanna’s recipe calls for, except for where I didn’t have stuff that she called for in which case I used a lot of other stuff, chop-chop-stir-stir fry-fry, and then stuck it in a blazing-hot oven for 5 minutes so the cheese would bubble and scorch slightly.
Yum Factor: 10
Pop over to the Zeb Bakes for the recipe!