Frittata’s are one of those dishes that look super complex but are very easy to whip together.
They are also super versatile – they can be served hot or chilled, and taste good with just about any combination of vegetables.
The rainbow vegetables in this dish provide several vitamins and nutrients, whilst making it filling but low in calories. The eggs are a vital source of healthy fat and protein.
You can choose different veggies depending on what you feel like. My favourites are in the recipe below, but other options are capsicum, regular tomatoes, pumpkin, mushroom & asparagus.
For a touch of sweetness I use sweet potato as the base of the Frittata. This can be substituted for baby potatoes if you prefer a more savoury taste.
You will need:
- 8 eggs
- 1/2 cup almond milk
- 2 medium sweet potatoes
- 1 tsp turmeric
- Sprinkle of Paprika
- 4 spring onions
- 2 cups baby spinach
- 1/3 cup feta
- 1 zucchini
- Pinch of salt
- 6 of cherry tomatoes
- 1/4 cup fresh basil
Method:
- Preheat the oven to 200˚C.
- Chop up the sweet potatoes and zucchini into cubes and fry in fry-pan with turmeric, paprika and olive oil, until golden brown and cooked through.
- Chop up the cherry tomatoes, spring onions, feta and basil. Also loosely chop the baby spinach.
- Whisk the eggs, milk and salt in a large bowl until smooth. Then stir through the basil.
- Put the sweet potatoes and the zucchini fry into the base of a cake tin. Cover with baby spinach, tomatoes and sprinkle with spring onion.
- Pour egg mixture over all other ingredients in the cake tin, making sure to cover everything.
- Cut up feta into small blocks and place on top.
- Cook for 25 minutes, or until egg looks bouncy and cooked through (I check by inserting a skewer – make sure the egg has cooked through).
Voila! Homemade and delicious.
CLARE HOPKINS 