This simple weeknight supper is a great way of using up leftovers and makes a mean packed lunch too. Serving it from the pan, results in a rustic and attractive look, and coupled with a simple salad it really isn’t bad for you either. It just reminds me how much I love eggs and how versatile they can be as an ingredient.
Serving 4 people:
- 6 eggs
- 1 large tbsp of creme fraiche
- 2 red onions
- 1 white onion
- 1 clove of garlic
- about 2 small mugs of frozen petit pois
- 5-6 asparagus spears
- handful of grated cheddar
- a small pot of ricotta
- 2 – 3 smallish tomatoes sliced in half
Grate the onion either using a mandolin, or slice it very finely and then throw into the frying pan with the lardons and fry until soft and the onions are beginning to caramelise. Whack in the garlic and cook for a further couple of mins.
Mix together the eggs and creme fraiche with a decent amount of salt and pepper. Then throw in three quarters of the cheddar and give it another stir.
Bung the peas into the onion and bacon mix, then arrange the asparagus on top and the halves of tomato.
Pour the egg mixture around the frying pan, and then leave to cook on the lowest heat for about 5-10 minutes. When the frittata is almost cooked, grab the ricotta and dollop over the top in splodges.
Throw over the rest of the grated cheddar and whack the whole shabam under the grill for a couple of minutes until brown and golden.
Serve with a simple salad of avocado and lettuce. Simply delicious.