It hardly warrants writing down the recipe, but what the hell.
I came home tonight kind of thinking that I’d like to make a frittata. I had bacon and leeks and five eggs, but thinking about it, I realised I wanted a bit more bulk to a frittata, maybe something like some cooked potato, and I didn’t have that. Plus, I was really hungry and didn’t want to mess around. So I just scrambled up this mess:
- 3 eggs
- 2 rashers (slices) bacon, cut into small pieces
- 1 leek, sliced
- A little black pepper
Half-cook the bacon in a pan. Add the leeks and saute til softened. Whisk the eggs a bit with a fork, and add a grind or two of pepper. Pour the eggs into the pan and mix them around with the bacon and leeks. Cook until done. Eat with a salad.
I learnt an egg-cooking tip a while ago which I may as well share: when cooking scrambled eggs, the time to take them off the heat is just before they’re fully done. There should still be a tiny bit of wet, uncookedness to them. The residual heat in the pan and in the already-cooked eggs will cook this last bit while you serve them; if you wait til it’s fully cooked in the pan, it will get overcooked by the time it’s served.
