This is a recipe that is familiar to probably everybody: frittata. Or my version of it anyway. You can make frittata a bizillion different ways. It’s basically just vegetables, cheese and eggs cooked into a pie. It’s the ultimate user-upper of whatever you’ve got. I make mine in a baking dish in the oven, but I’ve seen a few different methods.
I used cherry tomatoes from my garden, but Romas are great as well… not so juicy. Slice or chop them, your choice. Same with the spuds. I also used warrigal greens instead of my usual spinach, which added a lovely flavour. The Dutch Cream potatoes are also a good choice for a frittata as they are the waxy type of spud, rather than the floury type.
Zucchini is great in a frittata… ah heck, anything is. Some people insist on adding ham or bacon. OK, then. Whatever. Anything goes!
I never make the same frittata twice, so this is just the way I made it last time.
Leftovers are also really great for lunch the next day.
Oven baked frittataPrint This
- a slug of oil (olive, rice bran, whatever you fancy)
- 1 leek, sliced
- 1 clove garlic, minced or grated (or more!)
- 1 large carrot, scrubbed and grated
- 1 zucchini, grated
- a few mushrooms, halved and sliced
- 2 potatoes, scrubbed and chopped into 2cm chunks (or sliced)
- 1 bunch warrigal greens, leaves removed and chopped
- 10 cherry tomatoes, halved
- 1/2 bunch parsley, chopped
- 1-2 cups tasty cheese, grated (or combine with a hard, sharp cheese as well)
- 6 eggs, lightly beaten
- a splash of milk
- salt and pepper to taste
- Preheat oven to 200ºC.
- Grease a baking dish (not too big).
- Boil the potato chunks in a saucepan until they’re at least half cooked to almost cooked, then drain well.
- While the spuds are boiling, gently heat your favourite frying pan.
- Once it’s at temperature, add the oil.
- Gently cook the leek and garlic in the oil for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown. Add the mushrooms and grated carrot and zucchini and continue cooking for at least another 10 minutes, stirring occasionally. It should all be nicely soft and cooked down. Take it off the heat.
- While the spuds and leek mixture are cooking, boil the kettle.
- Put the warrigal greens in a large pot or bowl. After the kettle boils, pour the hot water over the the greens. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Drain well.
- Toss the leek mixture, potato chunks, warrigal greens, cherry tomatoes, cheese and parsley into the baking dish and carefully mix around a bit.
- Add the milk to the eggs and season with salt and pepper, then pour over everything in the baking dish.
- Bake for around 40 minutes. Check it at 30 minutes. Cooking time will vary according to the size, shape and thickness of your baking dish, so you’ll have to use your judgement. It should be nicely golden on top and firm but not dry in the middle.
- Let it stand for at least 5 minutes so it can set.
- Serve with a salad.