Vegetable fritata
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Serves : 6 › Preparation: 20 mins › Cook: 30mins
Ingredients 1 red onion – halved 1 tablespoon vegetable or olive oil 1 garlic clove – crushed 1 red capsicum – finely chopped 200g kumara (orange sweet potato), peeled, thinly sliced 1 bunch asparagus, ends trimmed, cut into 1 cm pieces 150g green beans, cut into 1 cm pieces 8 eggs, at room temperature 2 tablespoons chopped flat-leaf parsley ¼ cup shredded basil leaves ¾ cup grated tasty cheese (low fat or gluten free if you wish) Mixed salad leaves to serve. |
Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 23cm (base measurement) square cake pan with baking paper.
Cut thin slices from one half of the red onion and set aside. Finely chop the other onion half. Heat oil in a small frying pan over moderate heat. Add chopped onion, cook and stir for 5 minutes or until soft. Add garlic and capsicum; cook stirring for 5 minutes or until tender.
Meanwhile, place kumara in a metal or bamboo steaming basket set over a saucepan of boiling water. Steam, covered, for 7 minutes. Add asparagus and beans and steam for 3 minutes more.
Whisk eggs in a large bowl. Add parsley, basil and ½ cup of the cheese. Season. Fold in onion mixture, kumara, asparagus and beans. Pour into prepared pan. Top with reserved onion slices and remaining cheese. Bake for 30 minutes or until just set at centre. Stand for 10 minutes. Cut into pieces. Serve with salad leaves.
You could use any other combination of vegetables or leftovers in your fridge. Try mushrooms, baby spinach, cherry tomatoes, olives, corn kernels or peas.
Cut thin slices from one half of the red onion and set aside. Finely chop the other onion half. Heat oil in a small frying pan over moderate heat. Add chopped onion, cook and stir for 5 minutes or until soft. Add garlic and capsicum; cook stirring for 5 minutes or until tender.
Meanwhile, place kumara in a metal or bamboo steaming basket set over a saucepan of boiling water. Steam, covered, for 7 minutes. Add asparagus and beans and steam for 3 minutes more.
Whisk eggs in a large bowl. Add parsley, basil and ½ cup of the cheese. Season. Fold in onion mixture, kumara, asparagus and beans. Pour into prepared pan. Top with reserved onion slices and remaining cheese. Bake for 30 minutes or until just set at centre. Stand for 10 minutes. Cut into pieces. Serve with salad leaves.
You could use any other combination of vegetables or leftovers in your fridge. Try mushrooms, baby spinach, cherry tomatoes, olives, corn kernels or peas.
