For the love of goo

Breakfast this morning was leftover frittata from yesterday. The PLAN called for making a vegetable frittata but I had leftover sweet potato, spinach, feta and pinenut salad from Tuesday so used that as the base for my frittata instead. I added a little more baby spinach which I fried up with some rice bran oil spray, poured in 4 eggs mixed with a little pure cream, s&p, then tossed the leftover salad in on top. I popped a lid on jsut to help it set a little bit before sticking it under the grill to cook the whole way through. It was quick to make and delicious.

I've taken the plunge and blended the living heck out of a metric tonne of leafy greens to make the dreaded green goo, I mean smoothie, that nobody I know has been game enough to try yet. I used the following amounts

1 bunch of spinach from the Hmong (which makes about 7 loosely packed cups when chopped)
half an iceberg lettuce
3 big leaves of silverbeet left over from last night's dinner
1 avocado
1 granny smith apple (skin on, core cut out)
1 crunchy green pear (skin on, core cut out)
2 sticks of celery
about 1 1/2 c. of chilled water
2 inch cubed sized lumps of ginger grated (bless the microplane)
juice of most of a lemon (some went in my morning lemony water drink)

I wasn't sure if it would all fit in my trusty blender but it did! It was a little bland until I put the lemon juice in. It smelled like grass clippings. It made about 1.5l I've stored the remainder in the fridge in a glass jug with plastic wrap smoothed over the surface like you would homemade mayonnaise. I'll let you know how it goes. Heaven knows what my workmates will think of the electric green slime in the work fridge!

Ciao for now!