Vegetarian delight! A Frittata is a simple, delicious way of consuming a heap of veggies in the one dish! Plus enjoy the added benefit of protein, with all the eggs. I was inspired by my gorgeous girlfriend, who posted a similar dish. Using todays Boxa Greens produce, here is what I came up with! My eldest doesnt eat eggs but he was a huge fan of this frittata and he was none the wiser!! Ingredients: Half an onion, half a red cap, 3 leaves of silver beet or handful of baby spinach, x1 potato, x2 zucchini, 8 small mushrooms, 8-9 eggs, sprig of thyme, handful of grated Parmesan cheese, olive oil, knob of butter and salt/pepper to season. Method: Prep- dice the onion, red capsicum and zucchini. Slice the mushrooms. Roughly chop the silverbeet. Thinly slice the potato. In a separate bowl, beat the eggs and add the Parmesan. In a large non stick pan (oven proof) add 2 tablespoons of oil. Sauté the onions until softened. Add the mushrooms, knob of butter and thyme leaves. Toss for a few minutes. Add the remaining vegetables except for the silverbeet. Season and cook the veg, tossing regularly on medium heat. In a separate saucepan, boil some water and salt. Add the silverbeet and cook for five minutes. Drain and set aside. When the veg appears to have softened, after approximately 15 mins, lay the silverbeet leaves on-top (still in the frypan). Leaves for 5 minutes. Heat the oven at 180 deg. Pour the egg and cheese mixture over the veg in the pan. The eggs should just cover the silverbeet. Cook on medium heat for 7mins or when the see the base has cooked. Place frypan in the oven and cook for a further 15 mins. Serve hot or cold. This frittata would be ideal for kids lunches or served with a side salad. Be adventurous with the veg, there are no rules!!
Posted on: Tue, 02 Sep 2014 10:36:13 +0000
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