This idea makes short work of gammon, cheese and countless other leftovers. It comes from my colleague Irene Beahan who includes among her Info Systems responsibilities the complex business of administering en-primeur offers. Clearly, it's enough to drive you to the stove (check her Dhal recipe too) for comfort. This elegant little number, a kind of roasted omelette or oven frittata, could be a hearty brunch or light lunch, with a green salad, and is eminently versatile. If it has to be English asparagus or nothing, substitute cooked spinach or even shredded sprouts.
Wine Recommendation: Irene maintains her sobriety at breakfast by having this with a virtuous glass of Festillant Sparkling Sans Alcool, Gratien & Meyer but if it's lunch, she confesses to a well-earned slurp of Mâcon La Roche Vineuse, Domaine Gonon.
- 250g chestnut mushrooms, wiped and quartered
- sunflower oil for frying
- 6 spring onions, white and green parts, chopped
- 6 asparagus spears, trimmed and chopped
- a good handful of leftover cooked gammon, chopped into small pieces
- a couple of tablespoons of grated cheese (optional)
- salt and pepper to taste
- 6 eggs, lightly beaten
- a dash of milk
Preheat the oven to 200ºC/Gas 6.
Heat a frying pan and add the merest lick of oil (use a frylight spray if you have one). Add the mushrooms and cook for about 5m before adding the spring onions and asparagus. Continue to cook for a couple of minutes until softened. Transfer to a large bowl and add the gammon, along with the cheese if using. Season to taste. Now adds the beaten eggs and the milk, and stir to incorporate. Transfer to a 7-inch flan dish and bake for about 20m, or until cooked in the middle. Eat hot or cold.