The strawberries are still coming and because we share them with our million-legged and feathered friends, some need butchering. The butchered bits work well in a salad that went with a Mediterranean inspired frittata.
This decision was inspired by the garden and specifically The Husband's first harvest of self-sown, minuscule tomatoes (sorry about the blurry, over enthusiastic picture) and my now, almost ritual, evening foraging.
In order of prep/cooking -
Slices of brinjal, also sauteed and set aside (as many or as few as you would like).
The "filling" - lightly sauteed: ½ each, robot pepper (yellow, red and green), diced; a small onion, sliced and three cloves of garlic, finely chopped.
Before pouring four beaten eggs over that, add about 30 - 45 ml chopped, fresh oreganum and Italian parsley.
Pour over the eggs (the pan - I use a wok) should be quite hot and lightly stir the mixture.
Once the eggs have started to set, arrange the brinjal on top and sprinkle the baby tomatoes over that, followed by a layer of cheese. I used a white cheddar, but mozzarella and a little Parmesan would probably be even nicer.
Place under the grill until the cheese melts and the egg sets.
- Remove from under the grill and as a last touch, sprinkle chopped, green onion tops over that for both prettiness and another layer of flavour.
This really is summer on a plate. Even though last night dropped to 10°C. If anyone's wondering why the harvest is late, this is why - unseasonally cool. The diametric opposite of the last few years.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
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Original artwork: @artywink