Don’t think a frittata has to have these ingredients. Almost anything will do, even something as simple as potato and left-over pasta.
Cut the spinach, sorrel, and ham into a fine julienne.
Sauté the mushrooms in
Beat the eggs with salt and pepper in a bowl. Add the spinach, sorrel, ham, mushrooms, and tarragon, and beat well.
Heat a large omelet pan over medium heat, brush with
Reduce the heat to low; cook until the bottom is set and lightly browned and the omelet moves freely in the pan. Flip the omelet over and cook another minute, until the omelet is set and slightly puffed.
Slide onto a warm platter and top with the tomato chutney. Drizzle the remaining olive oil over the top.
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