Tonight's dinner was a great success and we saved some lovely foods. Mini heirloom tomatoes, fresh basil, eggs and a baguette! I forget about eggs as something to eat, I think of them as baking ingredients more often.
The following were our ingredients with plenty of leftovers for breakfast and lunch tomorrow!
A handful of mini heirloom tomatoes
Four button mushrooms (I grabbed six initially but was running out of space!)
A handful of fresh basil (This should definitely be to your personal liking. I can't get enough basil, ever.)
1/3 of a large red onion
About 8 inches of a baguette (I forgot about this baguette, it was all dried up but perfect for this!)
6 eggs
A little olive oil
Black pepper & sea salt to your liking
First I chopped up the bread and kept all crumbs. Then sliced up the mushrooms, 1/4 inch thickness. Slicing onion isn't my best talent and I decided to sauté just the larger pieces with the mushrooms until they started to brown. I saved the thinner slices as a decorative topping (they also provide a varied texture to the frittata). I squished the tomatoes, no need to slice them and lose all the flavorful juice. I poured the bread pieces and tomatoes into the pan and then carefully poured the egg in and gently placed the basil on top. I covered it and let it cook for about 15 minutes on low heat. I know this isn't exactly frittata and I was making it up as I went along. I burned the bottom a little but it was no bother! My sister is sensitive about seasonings so I waited until it was done to top it with salt and pepper.
This was such a treat to make! I know I overcooked it, but it still tasted great and looks so beautiful.
