Frittatas are a quick, healthy and easy way to use up vegetables and herbs you have lying around. They also make excellent leftovers for breakfast, lunch or mid-morning snacks – this one travelled well to the beach the next day.
If you don’t have a leek, a large brown onion is fine and goats cheese could be used instead of feta. You can also play around with the vegetables – try cauliflower, capsicum, asparagus, broad beans, corn, spinach, mushrooms or grated sweet potato.
Soft herbs work best and while we used dill and chives, mint would also be delicious. Serve warm or room temperature with a salad.
The following recipe serves 6-8 people.
You will need
- 1 tbsp olive oil
- 1 leek, sliced
- 2 garlic cloves, crushed
- 10 eggs
- ½ head broccoli, broken into small florets
- 1 medium zucchini, grated
- 1 cup frozen peas
- Large handful (around ¾ cup) of soft fresh herbs, chopped, e.g. dill, chives, mint
- 100g feta, crumbled
- 1/3 cup grated cheddar
- Sea salt and freshly ground black pepper to taste
- Handful grated parmesan for sprinkling on top (optional)
What you do
Preheat oven to 200ºC. Heat the olive oil in an ovenproof non-stick frying pan over medium heat. Add the leeks and cook for 5 minutes or until soft. Add garlic and cook for a further minute. While that’s cooking, lightly whisk the eggs in a large bowl then mix in all other ingredients except the parmesan.
Pour the contents of the bowl into the frying pan, sprinkle the parmesan on top (if using) and cook in the oven for around 30 minutes or until set. Allow it to cool slightly before tipping onto a serving plate.
Tell us, readers… what’s in your favourite fritatta?