Today was a long day … loads of running about, and I woke up late, so it was like playing catch up! Had lunch with my oldest friend who was here on a visit from the west coast. Some people you can just pick up the threads where you left off, as if you had seen each other yesterday rather than decades ago. When it came time for dinner, I realised I had about half an hour before we sat down to eat. And the cupboard wasnt exactly full to bursting!
So a frittata it was, with spinach, a few cherry tomatoes thrown in for colour, and seasoned with Asian spices – soy, toasted sesame oil, sesame seeds, some salty dried seaweed. Served on dark brown toast, it was delicious, easy, quick and warm. And for dessert? Ahh well, that was a wonderful crepe made by Jules – bursting with strawberry jam and covered in snow white icing sugar. A glass of milk is traditional with it, and who am I to buck tradition? All in all, a wonderful meal, made even better by eating with family and loved ones, in a safe warm space, while it is cold and rainy outside.
This frittata will serve 4 people. It can easily be doubled to to accommodate more, or halved for just a few. Just remember to add eggs equal to the number of people you are serving, plus one.
- 1 tbsp olive oil + 1 tsp toasted sesame oil
- 1 small onion, minced
- 1 tbsp + 1 tsp soy plus more to taste
- 1 tbsp toasted sesame seeds plus more to taste
- 2 – 3 tbsp roasted seaweed, crumbled, plus more to taste
- 2 – 3 cups fresh baby spinach, washed and chopped fine
- 1/2 cup sliced cherry tomatoes
- 5 eggs
- 2 – 3 tbsp milk or cream
- 1/2 tsp wasabi or dijon mustard
- Buttered toast to serve
In a medium non stick frying pan, over medium high heat, saute the onions in the olive oil and sesame oil. Let the onions get soft and glossy, and then season with 1 tbsp soy sauce and the sesame seeds and roasted seaweed.
Add all the spinach, and stir well to combine. You want the spinach to just wilt. Taste for seasonings, and adjust. I love roasted seaweed, so I usually add some more here, and if its not salty enough, you can drizzle over a bit more soy – though remember, you will be adding 1 tsp of soy to the eggs.
Add the cherry tomatoes to the pan, and mix well. Lower heat.
In a small bowl. whisk together the eggs, milk, 1 tsp soy sauce and wasabi. Pour over the spinach mixture, and let cook, disturbing the mixture only to poke little holes in it to allow the uncooked egg to get to the bottom of the pan. The entire cooking process may take anywhere up to 5 minutes. You will have a crusty bottom, and a creamy centre. Keep the heat low, and if the top is not cooking to your liking, cover to let it steam for only a few seconds. You can also finish this in the broiler oven, but only if your pan is oven proof!
Serve with hot buttered toast on the side for a quick, delectable dinner 😉
And if you happen to know any Austrians, try and have this sublime crepe with strawberries and powdered sugar for dessert!
delectable 
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