Recipe - omelettey frittataey THING

So, Mark asked me what was for dinner and I said "THING" because I couldn't think of any other name for it. It was quite literally all the odds and ends out of the fridge thrown into a pan and cooked (well, except the blackcurrant jam. I left that out)

But in the end it looked and tasted so good I thought I'd share the recipe, because I know I'll want to make it again and it was so cheap and easy that some of you might want to make it too.

I called it THING because it really isn't an omelette, it really isn't a frittata, but it sort of leans in the general direction of both.

To serve 2, you will need (these are very rough quantities, use whatever you have)

3 free range eggs, beaten with 3tbs cold water
1 small onion, chopped
75g chopped scraps of bacon or pancetta
1 cold cooked potato, baked or boiled, sliced
75g sliced mushrooms
a handful of frozen peas
2 small tomatoes, diced
a lump (about 40g) of strong Cheddar cheese, finely grated
seasoning
oil or butter for frying

Use a frying pan that will go under the grill without harming it - I used a sauté pan with metal handles that wouldn't scorch.

Pre-heat the grill while you start cooking the THING.

Heat a splash of oil or small knob of butter in the frying pan over a medium heat and cook the onions until they start to soften, then add the bacon and cook, stirring frequently, until it starts to colour and the fat starts to run out. Then increase the heat to high and add the potatoes. Cook until the potatoes and bacon have started to develop those all-important Brown Crispy Bits (where would we be without Brown Crispy Bits?), stirring a couple of times. Then add the mushrooms and peas and cook, stirring, for a couple more minutes until the mushrooms start to soften. Add the tomatoes, mix well and cook until bubbling.

Beat some pepper (you probably won't need salt because of the bacon) into the eggs and tip into the pan, stirring to distribute everything evenly. Cook for 2-3 minutes until set and browned on the bottom. Then sprinkle over the cheese and move the pan to the grill. Cook until the cheese is browned and bubbling and serve with a green salad.



I'm sharing this with

Credit Crunch Munch which this month is hosted by Food Glorious Food  along with regulars Fab Food 4 All and Fuss Free Flavours.

 

Simply Eggscellent at Belleau Kitchen



Kitchen Clearout at Madhouse Family Reviews 



No Waste Food Challenge at Elizabeth's Kitchen Diary