A frittata is always a nice, quick supper (if you aren't vegan), and with eggs from the organic box or famers' market, it's particularly nice. I like mushrooms with eggs a lot, but often what goes in the frittata is whatever is around that might be nice or wants using. Here, I used a bit of chopped Swiss chard, some smoked tomatoes (from the tomato stall at the famers' market - unusual and awesome), a bit of grated horseradish root, some parsley. And hey, presto. Served with toast.
No comments:
Post a Comment