Today I’ve got a quick and easy recipe for a super yummy and nourishing frittata!
I kind of just made this up as I went a long with what I had available in the garden so measurements are just a rough guess but you can’t really stuff up a frittata, just add any vegetable that takes your fancy or that just happened to be lurking around in the fridge. Frittatas are a great way to really up your greens, and have a vegetarian meal without any complaints from the men in the house 🙂
So, recipe as follows…
4 Medium Leeks, roughly sliced.
4 Spring Onions, finely sliced.
3 Stalks of celery, diced.
Few sprigs of thyme, leaves removed and finely chopped.
Big bunch of parsley, finely chopped.
Big bunch of silver-beet, roughly chopped.
2 Cups of pumpkin, cubed.
8 Free range eggs.
Splosh of milk
Spray of oil
Add pumpkin and leeks with a spray of oil to a heavy bottom oven pan and bake in the oven until pumpkin is tender then remove from oven.
Add chopped silver-beet, spring onion, thyme and parsley and mix about.
In another bowl whisk eggs with milk and S&P then add to the pan with the veg.
Mix about then return to the oven until cooked through, about half an hour.
This made enough for 5 serves and keeps really well to take for lunch the next day. I served it with a crunchy raw beetroot, carrot cabbage and seed salad which also keeps well so is handy to have in the fridge to throw in wraps for lunches. Recipe for the salad coming soon…