Basic Vegetarian Frittata

Home grown tomatoes. Aren't they beautiful?

Home grown tomatoes. Aren’t they beautiful?

A frittata is one of my favourite ways to use up whatever leftovers I have in the fridge, as well as being my go to meal when there is very little food left in the house.

Today Mother Hubbard’s cupboard is almost completely bare and as we are off to the city on Wednesday, I’m not replenishing it. As a result, I am using frozen mixed veggies to make today’s frittata.

As with most Meat Free Monday recipes, use whatever you have to hand. Cherry tomatoes (like those in the picture above) are delicious, as is spinach and ricotta, balsamic onions or some grated zucchini. You can tailor your herbs and spices to suit yourself, I like a little nutmeg and cinnamon but you may prefer Allspice. Experiment until you find something that works for you!

Ingredients
8 eggs (this easily feeds 4)
½ cup of milk
½ cup breadcrumbs
½ cup grated parmesan
½ teaspoon nutmeg
1 tsp cinnamon
1 cup of thinly sliced / grated vegetables
Salt and pepper to taste

Method
1. Pre-heat oven / barbeque to 180degrees (Celsius)
2. If possible use a flan pan for this dish (one with a removable base like you use for making tarts). Line it with baking paper.
3. Mix all ingredients together. Use a whisk to improve the fluffiness.
4. Pour ingredients into lined flan pan and place in the over for 30minutes or until lightly golden and firm to the touch.
It doesn’t get any easier than that!

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