i was going to cook the "lots of eggs and whatever's in the fridge" omlette, but it took a left turn into a frittata that got gobbled up. mind you, I was using whatever was in the fridge...
1/2 onion chopped and sauted gently in marg and a bit of olive oil
took off heat and added 2 bunches of apsaragus, steamed and chopped.
slices of tomato placed all over the bottom of the frypan
on top place chopped fennel fronds (the leafy bits), baby spinach leaves, and chopped parsley, chopped garlic bulb, add cracked pepper and sea salt
add a couple of tablespoons of white wine and about the same of balsamic vinegar, and a couple of teaspoons of lemon juice. simmer gently and reduce liquid by 1/2 to 2/3. (basically i added too much and reduced it down and thought the whole thing would be a disaster.)
add 6-8 eggs whisked with a tbsp of water
put smoked salmon bits on top of the egg, then sprinkled parmesan cheese on top. add more cracked pepper.
put the pan under the grill (we can do that in our new oven!) until cooked and then back on top of the stove briefly to warm the bottom.
serve with salady stuff. whatever.
this was great, having made potato frittatas before, this has given me a new direction to try. ie. egg poured onto whatever... go on, do it.