On Tue, 24 Jun 2008 18:32:11 +1000, "Ozgirl"
> wrote:

>> Are your frittatas pre-filled or do you build them when it's time to
>> eat? Salad would have to be built here and the 'fridge is so full
>> that I usually just give up. My daughter often makes hard boiled
>> eggs. I gotta snag some.

Consider this:
http://loraldiabetes.blogspot.com/20...salad-mix.html

I make up a batch each week and keep it sealed in the
fridge. It lasts 4-7 days. For a quick lunch on a hot day
just put some in a bowl, add tuna and mayo and maybe some
yoghurt, season, stir and eat.

For a stir-fry, toss it in some oil in the wok, fry, add
some water and whatever you want - soy, hoi-sin, oyster
sauce, whatever, a little guar gum to thicken it, simmer a
few minutes and serve. Yesterday I had it as a lunch,
stir-fried with king prawns, coconut cream, a curry paste
(home-made) and fish sauce. Delish.

For a breakfast frittata, saute some in a skillet, add some
beaten eggs when it's softened, cook and either eat then or
put it in the fridge for tomorrow.


Cheers, Alan, T2, Australia.
--
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com
http://www.flickr.com/photos/alan_s/
http://loraltravel.blogspot.com (On Indian Roads)