The humble frittata is a staple in my household and regularly makes a weekly appearance, particularly when I’m pressed for time and looking to just get food on the table. Of what to put in a frittata, well the options are endless. Quite simply, it’s a matter of seeing what vegetables you can find and ensuring you have fresh eggs on hand.
A frittata can be enjoyed either warm or cold and is great when served alongside a large leafy salad and some crusty wholegrain bread.
WHAT YOU NEED:
- 6 eggs, lightly beaten
- Black pepper
- 1 small zucchini, cut into thin discs
- Handful baby spinach
- 1 cup cooked sweet potato cubes
- A few slices of a brown onion
- 5 medium mushrooms, sliced
- Feta cheese (if desired)
- 1 TBS extra virgin olive oil
WHAT YOU DO:
Peel and cube a small sweet potato and gently simmer in a few TBS of water over low heat which will take approximately 10 minutes. Alternatively you could steam the sweet potato in the microwave.
Heat the oil in a non-stick frying pan, add the onion, zucchini, mushrooms and spinach and stir-fry over medium heat until the vegetables are soft and the onion is translucent.
Grind a little black pepper into the beaten eggs and then pour the eggy mixture over the vegetables.
Sprinkle over a little feta cheese and sweet potato cubes and place a lid over the pan. Allow to cook until the frittata is cooked half through which will take around 10 minutes on medium heat.
Remove the lid and place the pan under the grill to cook the top half until the frittata is slightly golden.
Slice into wedges and serve either hot or cold.
Jenelle Croatto APD