Pip’s Vegetable Frittata

This can be either made from fresh or from leftover vegetables that you are not really sure what to do with and need to jazz them up or present them a bit differently. This can be made with or without meat, it is gluten free, however not dairy free.

So I have put together a fresh version of vegetables for a frittata, I will put a side note down the bottom for those of you who are looking at using leftover vegetables just before the     method of this dish so please read that and follow that guide.

Ingredients:

  • 4x medium potatoes peeled and either thinly sliced or diced, (if diced part blanch them until tender)
  • 4x medium sized silverbeet leaves no whites (it doesn’t cook down) thinly sliced, can use spinach instead cut the same way
  • 2x small to medium red onions thinly sliced
  • 3x capsicums any colour is fine – deseeded and approx. 1/2cm wide strips
  • 4x medium zucchinis thinly sliced
  • 2x medium sized sweet potatoes, same as regular potato in terms of cutting.
  • ½ x medium butternut pumpkin (if possible) otherwise any pumpkin is ok, skin off and thinly sliced or diced and par blanched.
  • 3x medium carrots peeled and thinly sliced
  • Herbs – chopped thyme, rosemary, oregano, basil etc (dried herbs are ok)
  • 1tspn. crushed garlic
  • 2 tbsp. smoked paprika
  • 2 tbsp. ground cumin
  • Salt and pepper
  • 10 eggs
  • 600ml cream
  • 250gms tasty grated cheese

For those who are using leftover vegetables dice your potatoes if possible, along with carrots and pumpkin. If you have peas, corn, broccoli florets, cauliflower florets, and they are already cooked use these as well.

Grab a 25-30cm deep oven tray and pre line it with baking paper, turn your oven on at 170  degrees.

Place all your cooked vegetables in a large mixing bowl and combine, then carefully spread out half of your total amount of cooked vege in tray, season (salt and pepper, cumin, smoked paprika, herbs etc). Sprinkle half of the cheese over it. In a large mixing bowl whisk eggs and cream together, pour half of this mixture over the vegetables, repeat the above step again until all vegetables are used along with cheese and egg/cream mix as well.

Place in preheated oven and cook for approx. 35mins…to check grab a knife and cut into frittata and if still very wet place back in oven for another 15mins. It should not wobble or appear creamy or raw egg when cut open. Let cool for 30mins before eating or packing down. Can be eaten hot or cold and       leftover meat can also be put into frittata, (bacon, chorizo, sausages all diced and cooked off before adding to frittata.)

METHOD:

Using a large bowl whisk your eggs and cream together and set to one side. If possible and only if you have one use a mandolin to thinly slice your harder vegetables like  potatoes, pumpkin and carrots.

Otherwise thinly slice them after peeling them and place them in a 25-30cm deep pre lined with baking paper oven dish. Next add your zucchini, capsicum, spinach or silverbeet, red onion, crushed garlic, herbs, seasoning (salt, pepper, cumin, smoked paprika, etc). Next add half of the grated cheese and half of the egg mix and repeat this step again.

You want to be trying to layer the vegetables, like a lasagne with cheese and egg cream mix in the two layers. Slightly push down on mix to encourage egg/cream mix to rise to the top and place in preheated oven uncovered for approx. 55mins or until cooked. It’s cooked when it does not have a creamy raw egg mixture visible when you make a small incision into the    centre of the dish.

Let cool for 30mins before cutting and eating, this can be eaten hot or cold, with salads, chicken skewers, pork skewers, chops, steak, or just by itself.

Makes approx. 9-10 portions 5cmx5cm or more if cut smaller.