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You say Frittata ....

I made this last night. There were only two of us and I made the whole recipe! Partly because I just wanted to see what it worked like with the exactly per the recipe and partly because I also wanted to see what it was like cold.

One of those dishes that regularly gets chucked together at the restaurant for staff lunch. I'm not sure I've ever followed a recipe, and the ingredients vary depending on what needs using up, so treat the quantities below as a guideline and use whatever you have handy, or whatever your nearest and dearest like to eat. I once made a frittata at home with leftover dal, hot sauce and pieces of Babybel, and it was honestly one of the nicest things I've ever eaten; other notably happy combos include: broccoli and blue cheese; ham, peas and truffle; chorizo, goat's cheese and spinach. Serve with a green salad. Serves six.
The recipe is from Mary Ellen McTague in the Guardian. I was particularly drawn to it because it cooks in the oven rather than in a pan on the hob and it looked really easy and fuss free.

My combination was as follows pre-cooked Brindisa Chorizo, which I sliced generously, whole milk not cream, flaked parmesan (less than 250g but for me that's brave given I don't really do cheese) asparagus, spinach, dill, parsley and tarragon.

the thing we really liked was how fresh it tasted which is probably significantly down to the generous application of herbs (I had a good handful in there)

it is incredibly easy and would make a great addition to a lazy summer lunch. It is also one of those great starting points which you can easily adapt to your own tastes.

Heres the full recipe from Mary Ellen.

ingredients 
12 large eggs
100ml milk or cream (cream gives a richer finish, milk a lighter, cleaner flavour)
Salt and freshly ground black pepper
About 250g grated cheese: cheddar, blue, goat's, parmesan – anything
About 100g meat: chorizo, bacon, ham, salami, or leave out altogether
About 100g vegetables: asparagus, broccoli, spinach, broad beans, peas 
5-8g salt (use less if you're putting lots of salty meat into the mix, the full 8g if mainly veg)
About 30g fresh herbs: chives, dill, chervil, parsley, tarragon, or a combination
Other optional flavourings: nutmeg, mace, cumin, hot sauce, truffle oil (not all together, though)
Method
Heat the oven to 170C/335F/gas mark 3. Put the eggs and milk (or cream) into a jug, season (be generous with the pepper) and whisk or blitz with a hand blender.
Lightly oil a 25cm x 30cm baking dish (you can use whatever size dish you have and just adjust the quantities accordingly, or use a couple of smaller dishes instead). Scatter whatever cheese, meat, vegetables and herbs you have chosen for your frittata evenly over the base of the dish, then pour the egg and milk mixture on top.
Bake for 20 minutes, then check for doneness. Depending on the size of the tray, and therefore the thickness of the frittata, it will be either nearly done or a mile off. Wobble the tray – the egg mixture should be just set in the centre, but not too firm and rubbery. If the whole thing still looks very liquid, turn the tray 180 degrees and give it another 10 minutes, before checking again.
Once cooked, the frittata can be eaten hot straight away, at room temperature or cold from the fridge. Cold, it's an excellent thing to take on a picnic.

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