So as i’ve already mentioned i am trying to include at least one veggie meal per week so this one fits perfectly! It’s such a good way too of using up lots of leftover veggies you have lurking in the back of your fridge! Not only is it pretty easy and speedy to make but it’s also really good for lunchboxes and picnics too (although i’m not sure we’re quite at picnic season yet!!)
It’s also a fab way to cram in lots of veggies..there are tons of variations too so once you know the method, which i’m sure most of you do already, then you can play around with different flavour combinations! If you’re not that bothered about going veggie then ham, pancetta and chorizo work really well in fritatta’s! If you’re not dairy free then cheese is also a winning combo…crumbled in feta, with spinach and red onion…or grated halloumi with pesto and broccoli…sweet potato would work too…posibilities are endless!
You need to start by browing off your mushroom and onion…
once browned and the onion softened slightly add the cavelo nero and the garlic.
Now you need to add your cooked potatoes and broccoli, reserving some florets to decorate later.
Next in goes your egg mixture (so eggs, oregano, salt, pepper and cheese if using beaten together)
Now add the remaining broccoli florets, the remaining cheese (if using) and then turn the heat down to low and cook on the hob for around 5 mins or until the edges start to set but there’s still a wobble in the middle.
and then you need to finish off under the grill until set.
It’s ready when set in the middle and a golden brown!
Now the hard part – turning it out onto a plate or board. Gently go around the edges with a silicone spatula and then place a plate over the top of the pan and turn upside down…and then keep your fingers crossed the frittata comes out!…Then transfer to another plate so it’s the right side up! Finally decorate the top with some salad leaves..
So for this frittata I used the following:
- 8 eggs
- 1 red onion – finely diced
- 1 gralic clove – crushed
- Broccoli – handful of florets, cooked and then cut into small florets
- Button mushrooms – handful finely sliced
- Cavelo Nero – very finely chopped, almost so they look like a chopped herb
- 3 small potatoes – sliced and boiled until just tender, around 6 mins.
- 1 tsp oregano
- Large handful of dairy free cheese
What you need to do:
- Start by frying off your onion and mushrooms in a little butter and oil.
- Once browned add your Cavelo Nero and garlic and stir.
- Next add your cooked potatoes and gently fry until slightly browned
- In a separate bowl add your eggs, oregano, salt and pepper and beat. (add most of your cheese here too if using, leaving a small handful to scatter over the top later)
- Now it’s time to add your egg mixture into the pan with the potatoes, onion and mushrooms.
- Turn the heat down to low and cook for 5 minutes or so until the edges start to set but the middle still has a wobble.
- If using cheese then throw a handful of cheese over the top.
- Then finally finish off under the grill to brown and firm up the egg.
- Now it’s ready to serve. Serve with some rocket or spinach on top and some carrot ribbons and some sourdough!