This has been my go to lunch for the last few weeks. It is filling, satisfying, & good for you. Being a little different each week, depending on what was in the fridge, it has not becoming boring. I just can’t eat the same thing day in day out, I love food too much & a little variety, for me, is essential. Every meal I want to enjoy & savour it, I can’t just eat to fuel my body I need to keep me going. I like food to appeal to all my senses.
One week mushrooms were added another week it was cavolo nero & another a few leeks that were lightly sautéed until softened. Really you can add whatever vegetables you have to hand. No feta, just sprinkle over a little cheddar, gruyere or parmesan. As for the herbs you have free reign as little or as much as you like.
Roast Vegetable Frittata
1 medium potato, cut in to bite sized pieces
1 medium kumara (sweet potato), cut in to bite sized pieces
1 zucchini, sliced
1 red pepper, cut in to bite sized pieces
1 tbsp olive oil
1/2 cup milk
1 cup baby spinach, washed
Pinch chilli flakes
1/2 cup mixed herbs, roughly chopped - parsley, thyme, basil, chervil, dill, oregano, chives...whatever you like
1 tbsp olive oil
1/4 feta crumbled
Pre heat the oven to 190C / 375F
Place the potato & kumara in a roasting dish & drizzle with the olive oil. Season with salt & pepper & place in the oven. After 20 minutes add the zucchini & red pepper & toss gently to combine. Cook the vegetables for another 20 minutes or until golden & roasted. Remove from the oven & set aside.
Whisk the eggs & milk together in a large bowl. Add the roast vegetables, spinach, chilli flakes & herbs. Season with salt & pepper. Gently stir with a large spoon to mix everything together. Heat the olive oil in a large frying pan over a medium heat & then pour in the egg & vegetable mixture. Move the vegetables around the frying pan so that each portion will have plenty of vegetables. Sprinkle over the feta & cook for 5 minutes stove top before popping in to the oven for 10-12 minutes until just cooked through. Remove from the oven & allow to cool for just a few minutes before slicing & serving. The frittata can also be served at room temperature.
Roasting the vegetables adds a lovely depth of flavour & I the kumara adds a wonderful sweetness. Adding the herbs to the egg mixture just before cooking lets them keep their bright, herbal freshness & I welcome a little fire from the chilli. I find a little spice it always good to liven things up a little.
If you like this you might like this Cracked Wheat, Roast Pumpkin & Feta Salad
One year ago Warm Brussels Sprouts with Hazelnuts & Bacon
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