Tuesday, 14 May 2013
Chorizo and mushroom frittata
Whilst I was going out for a substantial meal, I wanted to have something for breakfast which would hopefully prevent me from eating everything in sight as soon as we got to the restaurant. And the options for eating at the bonsai show were likely to be non-existent.
I had a rummage in the fridge and found a piece of chorizo, half a punnet of mushrooms and a wedge of not-very-good Pont-l'Évêque. And eggs. Always eggs.
I cut the chorizo into small pieces and sauteed them in a little oil until their own oil ran, then added the mushrooms. Once the mushrooms had softened, I poured on some beaten eggs. When they were starting to set around the edges, I topped it with slices of the cheese, then stuck the pan under a grill until the eggs were cooked and the cheese melted.
Really delicious, quite satisfying but still light enough to leave room for loads of dumplings a couple of hours later.