Frittata

I stumbled upon this idea last Thursday at lunch. One of the girls in my sewing circle group is on a wheat free diet and this was her offering for our feast. I really wish I'd thought to try it out before now!

Frittata

5 onions, peeled & diced
400g can peeled tomatoes, drained & chopped
3 slices ham, chopped
1/4 cup oil
30g butter
parsley and basil to taste
6 eggs
2 tablespoons grated parmesan cheese

1. Heat oil in a large pan, add onions, cook until onions turn pale golden brown. Remove from heat, stir in tomatoes. Return to heat,, stir over medium heat for 5 minutes, stirring constantly. Drain oil from pan and allow mixture to cool.
2. Combine onion mixture in a separate bowl with ham, parsley, basil and cheese. Season with salt and pepper. Beat together eggs, and add to mixture; mix well.
   
3. Melt butter in pan; while butter is still frothing, pour in egg mixture. Cool over very low heat for 10 minutes; do not stir. Place pan under hot grill for 3 minutes or until mixture is set. Do allow top to brown. Cut into wedges to serve.

I balked at five onions....I can't imagine the torture that would create for the female members of our household! I used one onion and I chopped up a bowl of leftover grilled vegies (capsicum, eggplant and zucchini ~ about a cup's worth) and added it to the pan. Really, you could use whatever you have in the fridge to get rid of: carrots, sweet potato, cabbage....whatever you have little bits and pieces of, because you don't need a whole lot of any one thing!

Would you believe I had this post half ready before I took the kids to school this morning. My how differently the day ended up being. I think from now on, if I'm at school for any reason, I should take my lunch just in case! It's getting to that end of the year where everything is happening very quickly and all at once.