Sunday, 22 July 2012

Breakfast Frittata (or "how to use up spare egg whites")

I had three egg whites left over from making ricotta gnocci last night, so this morning a frittata for breakfast seemed like a great way to use them up. 

For two people, three egg whites plus two full eggs is about right.

Chop a small bell pepper and slice a purple onion, then throw them in a frying pan with a little oil and get them cooking until nicely softened and sweet.

Meanwhile beat your eggs with salt, pepper, grated parmesan * and torn, fresh basil leaves. When the pepper and onion mix is ready, pour over the egg mix.

Cook until pretty firm and then sling under the grill to finish off - this is not for flipping like a pancake, or at least not first thing in the morning whilst still bleary eyed. Serve hot, in quarter slices with a tomato salad.

* - If you're vegetarian you can buy a cheese very similar to traditional parmesan but which is made without animal rennet. "Twineham Grange" is one brand but I'm sure there are others out there.

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