On Sunday I had a go at a frittata. Yes, I realise this isn't the most complex recipe (and now that I've made it, I know just how easy it is!), but I hadn't attempted it before. Although I roughly based my starting point on this recipe, I changed it up a lot.
- Half a sweet potato, cut into slices
- About 10 brussel sprouts. halved
- A bunch of asparagus
- About 2/3 of a head of broccoli florets
- An onion, cut into large chucks
- 4 garlic cloves
- Olive oil
- 8 eggs
- 1/2 cup milk (I used full cream, but any would be fine)
- 1/4 cup shredded cheese (I used mozzarella)
- 1/4 cup light sour cream (just had some left in the fridge)
- Handful of chopped parsley
- Salt & pepper to taste
MethodI started by chopping all the vegies, and pre-heating the oven to about 220. I put the vegies, including onion and garlic cloves, into a large glass dish, drizzled olive oil, sprinkled salt and pepper, then tossed all the vegies. I then popped the dish in the oven for about 40 minutes, turning occasionally.
To prepare the egg mix, I put all the ingredients into a bowl, and whisked until light and thoroughly combined. Once the vegies were nice and roasted (especially the sweet potato - I made sure it was soft), I moved them into a new non stick oven dish. Then I poured over the egg mix.
I turned the oven down to about 190, and left the frittata to cook.
It took about 30 minutes, but from 20 minutes I was checking to see if it was cooked - it would depend on the depth of your dish etc. When the frittata was browning on top, the frittata were pulling away from the edge of the dish, and a toothpick came out clean when poking the frittata, I thought it was done.
We got four servings from the dish. I served it with a side salad of lettuce, tomato, spring onion, avocado and pine nuts. Yum!
Do you try to have meat free meals? What is your favourite? Please share recipe ideas!