I have always viewed frittata as an emergency meal. The sort of meal you eat when you've not had a chance to visit the grocer, the cupboards are bare and you are too fatigued to bother cooking. Or, there are lots of eggs...
I recently began thinking about eggs again. Our chickens (we had 4), were on a strike. We have not had fresh, home-grown eggs for several months. When there were eggs, one of the hens was eating them. Since the hens are all brown and look identical, we could never nail the culprit!
Well a few weeks back we found one of our hens had passed away. Since her demise, our chooks have been on a laying bonanza.
Suddenly I understand the terms 'hen pecked' and 'pecking order.' Clearly there is some truth to them. Whatever, (or whoever) had been bothering my girls is no longer an issue and the party's on!
My fridge has been brimming with perfect quality eggs since. (Sorry chooky, whichever one you were).
I am pretty excited about all the potentials to say the least.
This picture, taken a while ago, may or may not contain the deceased chicken - who knows!
Here is my own recipe for the yummy frittata pictured. Great for using up the odd vegies remaining in the vege bin of your fridge. The good thing about making frittatas is the fun you can have with the ingredients. Sloppy quantities of whatever filling you prefer makes a great frittata. The only limitation being the size of your baking dish.
My frittata contains:
4-5 thinly sliced baking potatoes
Sweet potato also thinly sliced
2 carrots, thinly sliced.
2 tomatoes, sliced
Sliced leek. (Small quantity).
Grated tasty cheese
Frozen sliced beans
Salt, pepper, dill and parsley
I prepared all my vegies in a Tefal Fresh Express. It was really quick to process the vegies and grate the cheese. This meal's raw ingredients were ready to bake in 5 minutes. If you have a food processor with a slicing disc, you might use it instead of hand slicing.
Of course, you can just slice everything by hand instead! Make sure everything's sliced very finely to speed up the cooking time of the root vegies.
Splash olive oil into a baking dish.
Layer all sliced vegies with cheese between each layer. Finish by topping with sliced tomato rings.
Whisk the eggs with a splash of milk (half a cup or so) and add the seasoning.
Pour the egg mix over your vegetables and top with a generous amount of grated cheese.
Bake at around 180 degrees for about 30-40 mins. I like to cover the dish with foil to really cook the vegetables well before removing this around 10 mins before the end so that it browns.
Serve with salad.
Linking up with Essentially Jess for IBOT today.