Friday Frittata

Good eggs make all the difference.

Photo © Anne-Marie Minhall

I love leftovers.

That ongoing challenge of using up what food is hanging around & there are bits & bobs in the kitchen which need to be used.

It feels pretty straightforward for tonight because I've been thinking about my supper since this morning.

I'm in the mood for a Friday night frittata.

1 Onion sliced thinly

3 Garlic Cloves ditto

1/2 Red Pepper ditto

175g Potatoes cooked and sliced

3 Eggs

20g Feta cubed

1 tbsp Parmesan (grated)

1 tsp Thyme (fresh or dried)

Heat some butter & oil into a nonstick frying pan

Add the onions, garlic & red pepper slices & fry gently for around 5 to 7 minutes

Pop the spuds into the pan

In a bowl, lightly whisk the eggs & season

Once the onions & its pals are softened add the beaten eggs followed by both cheeses & the thyme

Let the mix cook over a gentle heat until the outer edges are set

Finish under a heated grill for a few minutes

Accompanied by a Greek Salad, this was my favourite meal of the week.

Two slices are left for the Saturday breakfast.

AMM