Breakfast Frittata

Breakfast is important.  After 9 hours of sleep, I’ve technically been fasting, some people can’t think about food and eating in the morning, I find this ludicrous. 

Sunday morning in January, the start of the year, the start of the month, we still haven’t done a shop and I therefore decide to use up all the ingredients we do have. Eggs being one of them. Spinach, onion, chilli, a sausage and new potatoes being the rest.

The trick to frittata is to use waxy potatoes.  You need to use the right sized frying pan, one thats not too big so that the frittata is deep, like cake.  After you’ve cooked the sliced new potatoes in the stock and its all evaporated, the oil goes in with the onions to fry, as does red chilli, and whatever ingredients your fridge is willing to surrender.

Then goes in the beaten, seasoned eggs and spinach. Its topped with parmesan, cooked on the hob from the bottom, then pop under the grill to cook the rest of the way through from the top.  It will brown in places and some of the Parmesan and spinach will go crispy, this is good.  I eat it hot with some of my mums Green Tomato Chutney.  You should eat the rest cold three hours later for lunch or however many hours you can hold out.