A short story of a quick meal entitled “Leek and Broccolini Frittata”
3 splashes of milk (maybe 1/2 cup)
a healthy knob of butter
a handful of chopped leek
a handful of chopped broccolini
a clove of chopped garlic
a sprinkling of parmesan cheese
a smattering of chopped parsley
a drizzle of olive oil
a seasoning of salt and pepper
Beat the eggs gently, stir in the milk, season with salt and pepper.
Sautee the garlic, leek, and broccolini in butter in a small omelette pan. Once they’re cooked to mostly soft, but still have a little fight left in them, pour in the eggs.
Stir the eggs through so the vegetables are well separated. Once the base of the eggs sets, sprinkle the top with parmesan and put it into a hot oven (or under a grill) to finish off.
When the top is solid and the level has risen slightly, take it out of the oven and slide / manhandle it onto a plate.
Drizzle a little olive oil over the top, add some parlsey, salt, and pepper to finish. Decide that it could go very nicely with some lovely chilli jam (courtesy of Hank)
Serve. (and gloat at how simple and easy it was).
Pour a glass of superb 2007 Mantra Reserve Chardonnay (graciously sent to me by the affable Brad of Wine by Brad) and marvel at it’s subtle length, buttery warmth, toasty oak, lemony fragrance and old school charm. And how delightfully well it goes with the eggy resonance of the frittata. Pat yourself on the back and go to bed happy.