You know there are days when my pantry is almost empty. On those days, I make a mishmash of stuff that challenges me to use up scraps from my crisper and pantry and turn them into an edible meal. Notice I didn’t say delicious. I said edible. 😀
Fortunately, I almost always have tons of eggs around as I love baking. Nothing worse than wanting to bake and then finding that there are no eggs of butter. As of the time of this writing, I have 4 blocks of butter in my fridge and about 20 eggs on my kitchen counter. Don’t ask!
Back to my little dish, I’m always of the opinion that if something can be put into eggs, or eaten with an egg on top, that is a meal for me. So the other day, I found some leftover kale, bits of dried mushroom all broken up in a baggy, a tub of frozen shrimp from the forgotten corner of my freezer and a handful of cherry tomatoes, I figured… FRITTATA!
I like to get them slightly soft before adding bits of reconstituted mushroom. I have no idea what dried mushrooms these are as they sat in a baggy for ages. Probably leftover maitake or something. Anyway, those need a toss to warm through with some salt.
The next step is the most crucial. My way of doing frittatas do not include any oven time. What I do is I’d cover the pan and turn the flame down to the lowest it would go and let that sit for a good 10 minutes. Or until the eggs have set like this!
Hi yak! And it’s there! I served this with some do chua and and whole grain lavender mustard that we got from Lyndoch Lavender Farm, South Australia. Love the subtle lavender flavour with the tangy mustard.
And that was our rather simple but well rounded dish. I reckon it would be good in a sandwich.
I’m now wondering how creative other people get with fridge scraps.
“For thus saith the LORD God of Israel, The barrel of meal shall not waste, neither shall the cruse of oil fail, until the day that the LORD sendeth rain upon the earth.” (1 Kings 17:14)
Kale Mushroom Tomato Frittata
4 whole large Eggs
1/4 cup Milk
1 stalk Spring Onions, trimmed & roughly sliced
1 clove Garlic, peeled & minced
1 small bunch Kale, stalks chopped thinly & leaves roughly chopped, separated
6 Cherry Tomatoes, halved
1/2 cup dried Mushroom bits, reconstituted (chopped fresh mushrooms can be used)
10-12 small Shrimp, peeled
2 tbsp vegetable Oil
1 tsp Salt
- Choose a suitably sized frying pan, preferably nonstick. Mine was about 8 inches in diameter.
- Heat up the oil and sauté garlic and spring onions until fragrant, about 1 minute.
- Add in chopped kale stalks, reconstituted mushrooms & salt. Sauté until stalks are tender, about 1-2 minutes.
- Toss in shrimp & kale leaves. Stir to let leaves wilt then add tomatoes.
- Beat up eggs and milk. Pour eggy mixture in, making sure the filling is evenly distributed throughout the egg.
- Cover the pan and turn the heat down to very low and leave to cook & steam for about 10 minutes or until egg has set on top. Make sure the heat is not too high or the bottom will burn.
- Once set, flip frittata out onto a plate.
- Serve with mustard, do chua or any good pickles.