Old Mother Hubbard went to the cupboard,
To give her poor dog a bone.
But when she got there, her cupboard was bare,
And so the poor dog had none.
See the rest of the rhyme here.
Thanks to Nigel Slater, we dogs got our bone tonight despite an empty larder. Three key ingredients: onions, eggs, Parmesan cheese. I could reproduce his recipe here, but he’s unusually exact with weights, and I reckon this recipe could work with almost any proportion of onion/egg/cheese, completely dependent on what’s in your kitchen. So here’s our version:
- 3 onions, sliced (one more would have been better)
- 4 eggs (large)
- handful of Parmesan cheese (grated ~1 inch off a chunky block. vague, i know.)
- couple of tbsp of olive oil
- small knob of butter
- Fry the onions in the olive oil over a medium-high heat until caramelised at the edges. Could take anywhere between 10-15 minutes, depending on flame. Stir every now and again to stop it from burning. Switch the grill on to heat up.
- Meanwhile, crack the eggs into a largish bowl, season with some salt and pepper, and mix well. Grate the cheese into the bowl. When the onions are caramelised, add to the bowl and stir well.
- Melt a little butter in a non-stick pan over the lowest possible flame. Pour in the eggy mix and cook very slowly.
- Once the bottom of the frittata is firmed up (the top should still be runny), stick it under the grill for the top to solidify and brown a little. A minute should do it if the grill is hot. (If you don’t have a grill, you could try sticking the pan lid on and flipping the whole thing over so the frittata sits on the lid. Slide the frittata, uncooked side down to continue cooking for a couple of minutes.)
- Serve with a mixed salad or whatever is left in the veg box (broccoli in our case).