"Alan" > wrote in message
...
> On Wed, 13 Oct 2004 01:51:16 -0500, "MaryL"
> -OUT-THE-LITTER> wrote:
>
> >
> >
> >Sounds wonderful!
> >
> >Have you ever tried to freeze individual portions? I cook for one
> >(myself!), and I'm wondering how this would be a frozen leftovers,
possibly
> >to take to work for lunch on some days.
> >
> >MaryL
> >
>
> Hi Mary
>
> I agree, it sounds good. My version for one, which I'll be trying
> shortly will be the following changes to the ingredients list:
>
> >> 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
> One slice/rasher
> >> 8 large eggs
> One large egg
> >> 1/3 cup light cream
> One Tablespoon
> >> 1 cup grated Parmesan
> One Tablespoon
> >> 3 tablespoons chopped fresh parsley
> A sprig or two
> >> 1/8 teaspoon fresh-ground black pepper
> A grinding to taste
> >> 2 tablespoons olive oil
> A slurp
> >> 1 tablespoon butter
> A teaspoon
> >> 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
> 1/2-1 cup after seperating florettes.
> >> 1/4 teaspoon salt
> I don't add salt.
> >> 4 cloves garlic, minced
> One clove, smallish.
>
> Adjust cooking times appropriately. I have a small 12 cm (5") cast-iron
> skillet that's just right for this sort of frittata. One trick I would
> do is to cook the bacon under the grill (broiler) while the cauli is
> cooking, to save time and automatically drain off the fat. I usually
> purposely slightly undercook the cauli in this type of dish. I'll
> probably add a little cheddar or mozza on top just before it goes under
> the grill (broiler).
>
> Thanks Jennifer.
>
> Cheers, Alan, T2 d&e, Australia.
> Remove weight and carbs to email.
> --
> Everything in Moderation - Except Laughter.


Great! You saved me the trouble of "reducing" the recipe. Thanks, Alan.
This recipe is now on my agenda for this week-end.

MaryL