Well, I started with this: Corn, cheddar & scallion strata, from Smitten Kitchen. I had spring onions to use, and some fresh corn, and there are always eggs and cheese around. I'm not sure where "I made this" morphs into "I tweaked this" and on into "I made something vaguely like this". I think I am probably in the latter camp.
Eggs aren't a family meal in this house, with husband not eating them, but Small and I love them. As Small has been off-colour lately, I was trying to tempt her appetite back, and this sounded good. What I ended up making was a corn and spring onion omelette/frittata with breadcrumbs and cheese, which was successful in that it was hoovered up.
I always have breadcrumbs in the freezer, from trying to be thrifty/anti-food-waste with the ends of bread. I don't often have a loaf of bread, and that was the case today, but I was glad to use one of the umpteen bags of crumbs clogging up my drawers. It gave the omelette more body but also a softness compared to the can-be-rubbery-ness of well-cooked egg.
I used a whole small cob of fresh corn, kernels cut and then boiled for 90 sec in the microwave. Also two medium spring onions, finely sliced. While I softened them in a frying pan, I whisked up two eggs with a little milk, and grated some cheese. I added most of the breadcrumbs (a good handful) to the veg in the pan, and saved a little for the top, and did the reverse with the cheese (a little in the pan, most saved). I added the egg to the pan, didn't stir, and then when it was halfway set I sprinkled the cheese and crumbs on top. The panful was finished off under the grill to melt the cheese and brown the crumbs.
Next time on this version? three eggs (needs more depth) and go with the idea of a little mustard or mayo whisked in to the eggs. I'd love to try the "strata" idea and will just have to get organised to freeze so I don't have it for lunch every single day for a week.
No comments:
Post a Comment