Frittata With Imagination...Commonly Called An Italian Omelet. omelet (frittata in Italian)  for lunch. But what an omelet. Here is how....

Serves 4 - 6

 -  9 big eggs ( 9?...because that is all I had.  You can use 8 or 10 or 9).

-  500 gr frozen spinach.
-  200 gr frozen sweet peas.

-  1 big broccoli already cooked (steamed 7 minutes) cut in florets.  
-  1 cup left over wild rice.
-  1 cup left over buckwheat.
-  4 chicken sausages chopped in small pieces.

-  3 tsp. of garlic*.
-  ¼ cup fine bread crumbs.
-  100 ml warm milk.
-  1 tsp. dry yeast (dissolved in the warm milk).
-  No salt /  pepper to taste.

 * The Garlic:
-  Peel three heads of garlic, boil for 5 minutes, then process them into a paste.
-  Add olive oil and mix... put into a sterilized jar.
-  Refrigerate to use by the tea spoonful when needed.
-  1 tea spoon is approximately equivalent to one clove of garlic.

-  Break the eggs in a big bowl and beat well.
-  Add the warm milk with the dry yeast.
-  Beat again to mix. Set aside.
-  Thaw the peas and the spinach in a pan with cover at minimum heat till completely thawed and cook 5 minutes still at minimum heat with the lid on.
 -  Add sausage.
-  Add rice and buckwheat.
-  Add broccoli florets.
-  Add bread crumbs.

-  Mix and transfer to a big bowl and let cool.

-  Add egg mixture to the bowl with the vegetable mixture. Mix with spoon.
-  Heat olive oil just to cover the base of a 24 cm non stick pan.
-  Pour egg/vegetable mixture in pan carefully.

-  Cover and reduce heat to minimum.
-  Cook for 15 minutes.
-  Using a big plate overturn the frittata to cook on the other side for about 5 minutes then turn off heat till you are ready to eat, leaving the food where it is with cover on. This will help dry the frittata.

 Transfer to a serving platter cut into wedges and serve with a cabbage salad sliced very thinly. Use apple vinegar and olive oil to dress no salt, pepper to taste.



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