Showing posts with label frittata. Show all posts
Showing posts with label frittata. Show all posts

Sunday, 10 August 2014

Roast Vege Frittata

I love how this recipe uses spinach leaves to line the dish, feels like you are sneaking one more vegetable in to a dish already packed with them. Use any seasonal root vegetables like parsnip instead of carrots (or in addition to), beetroot, potatoes, swede etc. 

serves 4
takes 40 minutes


Ingredients
  • 2 cups of fresh spinach leaves (I used baby)
  • 1/4 pumpkin or squash
  • 1 large kumara or potato
  • 2 large carrots or parsnips
  • 2-4 garlic cloves, crushed
  • 4 free range eggs
  • 2 cups of milk or cream
  • pumpkin seeds (optional)
Method
  1. Preheat oven to 180oC
  2. Spray a quiche dish with oil and line with the spinach leaves, set aside.
  3. Peel & chop the pumpkin, kumara & carrots into bite sized pieces, about 2 cm. Place on a roasting dish with the crushed garlic, season, add a dollop of olive oil and bake until vegetables are tender, about 20 minutes. You can chop the vegetables into smaller chunks to speed up roasting time. Cool then place into spinach lined quiche dish.
  4. Whisk eggs & milk together and pour over vegetables. Sprinkle with pumpkin seeds if using.
  5. Cook for 20-30 minutes or until set and starting to turn golden. Enjoy!

Inspired by mindfood.com

Saturday, 14 December 2013

Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes
  • 8 free range eggs
  • 1 cup frozen peas, defrosted
  • 1-2 cups baby spinach leaves, chopped
  • 200g feta, crumbled
  • sea salt & freshly cracked pepper
  • 10 mint leaves
  • 1 tsp olive oil
Method
  1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
    bowl, whisking to mix.
  2. Heat oil in a heavy based frypan that is oven friendly and add
    egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
  3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
  4. Allow to cool in pan then serve large wedges. Enjoy!