The Super Whites The ordinary life of a Super Mum

The Super Whites
Roasted Vegetable Fritatta

I posted a photo of my dinner tonight on Instagram and facebook and loads of people asked for the recipe, so here it is!

Roasted Vegetable Fritatta
2 small brown onions, finely sliced
1 red capsicum, finely sliced
1 large sweet potato, diced
1 cup of baby spinach leaves
1 cup of cooked peas
5 eggs
½ cup of cream
½ cup of Parmesan cheese
A small knob of butter (heh!)
Olive oil for roasting and cooking
Mixed herbs, salt and pepper for seasoning

Dice the sweet potato (unpeeled!) and toss it in a drizzle of olive oil and mixed herbs (I use the fresh stuff in a tube, a squeeze of thyme, basil and garlic but anything will do.)
Roast in a baking tray for about 40 minutes until caramelised and cooked.
Finely slice the onion and slowly caramelise in the butter and a drizzle of olive oil on a gentle heat for 30 minutes until soft and sweet. Stir occasionally and make sure the heat is low, you want to cook it really slowly to release all the natural sugars and you don’t want any dark brown bits.
Finely slice the capsicum and slowly cook in a drizzle of olive oil for about 30 minutes until cooked.
All these can be done well ahead of time, warning, you might end up with half the ingredients by the time you assemble the frittata because its impossible to let caramelised onions sit without tasting, again and again.
When you are ready to make your frittata turn your oven onto 200 degrees Celsius and get a pan ready on your stovetop, it needs to be a large (25cm) frying pan with a metal handle that can go in the oven. If your best pan has a plastic handle, wrap a bit of tinfoil around it a few times to protect it from melting in the oven. You want to start cooking on the stovetop and then transfer the pan to the oven.
Add all your veg to the pan, onions, sweet potato, capsicum, peas and spinach and heat on a gentle heat until the spinach is softened and the veg heated through. Don’t add any olive oil to the pan when you are heating your veg through.
Meanwhile crack your eggs into a large bowl and whisk until combined, add your cream and whisk for a few more minutes, you want to add some air but not too much. Add your cheese and a healthy dash of freshly cracked black pepper and salt.
When its time to pour your egg mixture into your pan you don’t want to stir it at all, pour it around until all the gaps are filled, move your veg away from the edge a little with a wooden spoon and pour over all your egg mixture. Now turn up the heat to medium and cook for about 10 minutes, you can test to see if the edges are browning by pulling the cooking egg mixture away with your wooden spoon, you are looking for nicely browned edges. When you are happy the base and sides have cooked, transfer to your heated oven and cook for a further 10 minutes. You can tell the frittata is cooked when it puffs up and goes golden brown, depending on your oven you might need to turn on your grill for the last few minutes just to get that golden top. The middle should be cooked through and not wobbly, depending on how you like your eggs cooked. I have been known to put it back in the pan and in the oven for another 5 minutes because my husband hates wobbly egg!
Grab your pan and a large dinner plate, hold them together and flip the frittata onto the plate, then grab your fancy serving dish and do the same thing, flipping it back up the right way for appearance sake. Serve with a lightly dressed green salad and be prepared to go back for seconds and thirds, its delicious.

I have made this recipe with all sorts of mixed veg leftover from bbq’s or dinners. The rule of thumb is about 3 cups of solid veg (zucchini, capsicum, eggplant, onion, sweet potato, butternut squash, peas, carrots etc) and 1 cup of spinach to 5 eggs. Have a go, be adventurous and don’t be afraid. The worst thing that can happen is its undercooked, whack it back in the oven! The key is keeping a close eye on it on the stovetop and in the oven!

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