Wednesday, October 9, 2013

Easy Vegetable Frittata

Frittata is one of my go to meals, as it is simple and easy to make. The greatest thing is, you can use any vegetables you like. I usually make one towards the end of the week with whatever vegetables I have left in the fridge.


This week I had some brussels sprouts that needed using so I threw them in with some roast vegetables, poured the egg mixture over, topped with cheese and into the oven it goes.




You can roast the vegetables the night you make the frittata, or use leftover roast vegetables from a previous meal.





Makes 4 large servings, or 8 small

Ingredients:
10 free-range or organic eggs
2 medium potatoes, peeled and cut into 2.5cm (1") cubes
1/4 small pumpkin, peeled and cut into 2.5cm (1") cubes
8 Brussels sprouts, outside leaves removed, washed and cut a cross into the bottom
3 small leeks, washed and chopped into rounds
1 red onion, peeled and roughly chopped
a dash of milk or cream (you can use a plant milk if you like)
1 cup freshly grated parmesan cheese (leave out for dairy free option)
2 tbsp chopped fresh herbs, or 2 tsp of dried (thyme, rosemary or oregano)
freshly ground black pepper
garlic salt
1 tbsp butter (use more olive oil for dairy free option)
1 tbsp olive oil

Method:
Pre-heat oven to 180°C. Place potatoes and pumpkin onto a roasting tray and coat with the olive oil, season with the garlic salt, pepper and half of the herbs. Bake for around half an hour or until they are golden brown and cooked through. Melt the butter in a skillet over a medium heat and add the leeks an onion, saute until lightly browned and translucent. Remove from skillet and set aside. Steam the brussels sprouts for a couple of minutes until almost tender or blanch briefly in boiling water. Meanwhile crack the eggs into a large bowl along with the milk, remaining herbs, garlic salt and pepper to taste and half the parmesan cheese. Pour this egg mixture into the skillet over a low heat, let the egg cook for a few minutes allowing a crust to form on the bottom before adding the roasted vegetables, brussels sprouts, leeks and onions. Top with the remaining parmesan cheese, a sprinkling of cracked pepper and garlic salt. Turn the heat up to medium and cook until the egg mixture is almost set (make sure the bottom doesn't burn!). Place into the oven for about 15 minutes or until golden brown and cooked through. Serve with a fresh green salad on the side...








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