the laws of attraction

Some things are just made for each other.

Popcorn and movies.
My mum and dad.
Salt and caramel.
Wine and friends.
Blue cheese and my mouth.
Books and blankets.
Jack and Rose.
Avocado and vegemite.
Flame and moth.
Love song dedications and Richard Mercer.
Me and Jamie Oliver.

This summer frittata is a fine example of when a combo of things just seems to work. Based on a recipe from my mate Hugh, this simple dish encourages you to use up whatever summery vegetables you have on hand. Simple, unfussy and goddamn tasty.
I used yum sweet leeks, peas, asparagus and sweet potato with salty, creamy goats cheese.

A soft, airy, floaty meal to suit the loveliness of late summer.


Summer Frittata
Serves 4

6 eggs
Dash of milk
Any summer vege such as
Leek
Asparagus
Frozen peas
Sweet potato, roasted
Zucchini or squash
Green beans
Various bits of summer herbs
Cheese - I used soft goats cheese but parmesan works, as does normal feta 

Basically lightly cook off the vegetables in olive oil until starting to become soft and golden. Spread the vegetables evenly over the base of the pan. Whisk the eggs with the milk and pour over the vegetables. Top with some chunks of cheese and leave to cook on the stovetop for about 5 minutes. Do not stir. Finish the frittata off under a grill for a further 5 minutes to get a nice golden top with oozy cheese. Tres bon.