Scooby Posted May 21, 2009 Share Posted May 21, 2009 ok, so I've just read the newsletter and have to say that the piccy of the aspargus frittata looks wonderful. Whose is it and can I have the recipe please? Thanks! Quote Link to comment Share on other sites More sharing options...
Jules. Posted May 21, 2009 Share Posted May 21, 2009 I can't see the newsletter anywhere Quote Link to comment Share on other sites More sharing options...
Scooby Posted May 21, 2009 Author Share Posted May 21, 2009 oh! Well it was emailed to me, let me see if I can give you the link: http://www.omlet.co.uk/files/public/newsletter_may_20th_2009.html Hope you can find it from this x Quote Link to comment Share on other sites More sharing options...
Scooby Posted May 27, 2009 Author Share Posted May 27, 2009 hmmm, just wondering if anyone has any ideas? Thanks Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted May 27, 2009 Share Posted May 27, 2009 Hello Claire Holds hand up Pleased you liked the picture of the frittata. I posted it into Omlet for the competition and won a set of the badges that get a mention in the news letter The recipe came about as we had a few bits and bobs left in the fridge and loads of eggs, so I had a bit of a ready steady cook moment and came up with this.... Asparagus Frittata (If you have any loft over cooked ham you can add it to the pan to warm through with the potatoes and onion so that it finishes cooking in the oven). 2 medium potatoes and 1 onion peeled and chopped into 1/4 inch dice and softened in a lidded pan with a tablespoon of oil for about 3 minutes. Keep shaking the pan to stop the potatoes from sticking. Arrange the softened veg in a single layer in a non-stick flan case (not a spring form or loose bottom or the egg mixture will leak), I used a 10 inch silicone flan case. Beat 3 eggs and pour them over the potato and onion mixture and season well. Trim the asparagus and arrange it in a nice pattern over the egg mixture. (you can also add the trimmings to the egg mixture and mix it among the other veg to add a spot more colour) Beat another 2 eggs and pour them over the asparagus. Press all the ingredients into the egg mixture. Season again with salt and pepper. Place in an oven at 180 degrees for about half an hour. Keep checking as you want a nice set and browned appearance. Can be eaten warm or cold. I served mine with lettuce from the garden for a supper dish for the 2 of us, and there was plenty left for lunch boxes. Kind regards, Christine Quote Link to comment Share on other sites More sharing options...
Scooby Posted May 27, 2009 Author Share Posted May 27, 2009 oooo thank you very much Christine, I will be trying that out sometime this week! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 29, 2009 Share Posted May 29, 2009 Made this for lunch today.....and very nice it is too. Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted May 29, 2009 Share Posted May 29, 2009 Thank You Quote Link to comment Share on other sites More sharing options...
Scooby Posted June 11, 2009 Author Share Posted June 11, 2009 I finally got round to making it! It looked great, and tasted even better - thank you Christine Got some left over for lunch tomorrow too! Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted June 12, 2009 Share Posted June 12, 2009 Thank you Scooby I'm wondering if a kind mod will help me post the frittata recipe on the Omlet Cook Book site if I ask nicely...........Pleeeeeeeeeeeeeeeeeease Christine Quote Link to comment Share on other sites More sharing options...
