Tuesday, November 23

Summer days (and nights): Yummy and versatile frittata.


My Mum went through a stage that every time we went to her house for a meal there would be frittata on the table.  And that's not a complaint from me, she used to mix it up so there would be different things in them - but my favourite was a mixed vegetable one she'd make - loved it.

So when Corrie asked me to make her some for her baby Elodie's Christening last weekend I was struggling to remember exactly what was in my Mums so I went websearching and came across this one from www.taste.com.au - I did alter some of the proportion of the ingredients and the number of eggs in mine because 6 seemed too few - I doubled it, and it was perfect.  Looks a picture.

Now, there's a bit of preparation, but you can do this ahead of time and throw it together and in the oven for last minute dining.  This is great for parties, lunch gatherings, a vegetarian option for BBQ's and of course, with a big salad for a cool dinner after a hot day.


Ingredients: - Serves 9 for lunch, 6 for dinner
300g kumera or sweet potato, peeled, and cut into 2cm-ish cubes
1 red capsicum, cored, deseeded and cut into strips
1 medium red onion, peeled and roughly diced
6 or so rocket leaves roughly chopped
1/4 cup walnuts, roughly chopped
15 small or 12 large eggs
1/2 cup mozzarella
1/4 cup finely grated parmesan


Method:
Toss your kumera in a little oil and place on a roasting tray.  Roast for about 20-25 minutes until cooked mostly through.

Grill your capsicum either under the grill on on a griller/frypan until it slightly softens. Remove from the heat and aside to cool.  When cool enough, cut into chunky diced pieces.

Preheat oven to 180 degrees c

Line a deep baking tray or pie pan with baking paper and spray with non-stick spray.  Put all your vegetables in the tray with the walnuts.

Crack your eggs into a separate bowl, and beat well.

Add the eggs and mozzarella to the vegetables and stir through well, being mindful about the baking paper - lastly sprinkle over the mixture and season with a bit of salt and pepper.

Bake in the oven for 40-45 minutes, until golden brown on top and if you cut a small incision in the top, no liquid escapes.

Cool for about 5 minutes before cutting/serving - it might be easier to lift out of the tray by the baking paper and cut that way...


Enjoy!

(I also made an asparagus and mushroom version with grilled asparagus instead of the capsicum, potato instead of sweet potato and mushrooms and thyme - give that a try if you like!)

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5 lovely comments:

Keren said... [Reply to this amazing comment]

This sounds delish,just a quick question. How many eggs are needed? Thanks

MariaL said... [Reply to this amazing comment]

Yum, would never have thought to do a frittatta in the oven before, will give this a try later in the week. Thanks Liss!

juststopspeaking on November 23, 2010 at 2:01 PM said... [Reply to this amazing comment]

Scrumdiddly

It's definitely on the roster...

Ta!
x

Liss on November 23, 2010 at 2:03 PM said... [Reply to this amazing comment]

Keren, I'd use 15 small or 12 large eggs :) xx

Corrie on November 23, 2010 at 2:43 PM said... [Reply to this amazing comment]

yuuuuuuuuuuum! these were so good and there was nothing left of the roast vegie one! I'm loving the mushroom one and had it for dinner last night

we eat a lot of frittata in this house!

corrie:)


 

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