And let me tell you, it's been a lousy couple of days.
Cloudy weather, work pressures, and the feeling I'm fighting off a cold have made me slightly less motivated to cook something time consuming, yet still in need of delicious, soul satisfying yumminess.
Before I left the office I called the Man I Married, aka Poolboy, to see if he could give me any indication of what he might like to have, and while I was at it, I polled my son who is currently home from university.
Son: I'm going to the movies so don't worry about me. I'll have a chunky soup.
Wonderful! (I thought) If TH was having chunky soup, perhaps I could talk the PB into having the same, leaving me free to pick up sushi.
Man I Married: I`m starving so whatever - but I don`t feel like soup.
So as I drove home, I began thinking about some of the ingredients I had on hand.
Tomatoes out the ying yang
The last basil in my garden, just getting ready to turn
Beautiful fresh eggs from my neighbour's lovely chickens
A package of frozen tiger prawns
I had the makings for a tasty frittata.
|Flavourful and easy to make, frittatas make a wonderful weeknight meal.|
When the water was boiling, I added 2 cups of frozen prawns and let them boil app 2 minutes until tender and pink.
Drain and set aside.
Add to the warm shrimp:
- 2 chopped tomatoes
- 1 tbsp fresh chopped basil
- 1 tbsp extra virgin olive oil
- 1 tsp lemon pepper
|The flavours of summer on a chilly fall day...|
Beat 6 eggs with a whisk
And pour into a well oiled heated cast iron frying pan set to medium.
Add the shrimp and vegetables
One cup feta cheese
1/4 to 1/2 cup fresh grated parmesan cheese
Continue to cook over medium heat until egg begins to bubble (app 5 minutes)
Finish under broiler in oven until frittata is puffy and the cheese is golden brown.
Serve with a green salad and a nice chardonnay.
For PRINTABLE RECIPE click HERE