Recipe

Tasty Vegetable Fritatta Recipe

	Harpraxis / All my dishes 1 year, 7 months ago A yummy, versatile frittata - goes great cold in kids' lunchboxes or served hot for a dinner with friends. Prep:15m Cook:30m Servings:6	Harpraxis
	italian eggs frittata vegetables vegetarian lactoovo

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Ingredients

12 medium free-range eggs

1/2 cup milk (or milk substitute)

1 large sweet potato, diced small

1 medium zucchini, grated

1 medium brown onion, pureed or chopped finely

2 cups baby spinach leaves, washed and shredded

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons dried basil

1/2 cup shredded mozzarella cheese (or cheese substitute)

1/4 cup shredded parmesan cheese (or substitute)

Directions

To do this the traditional way, you will need a large frying or sautee pan that can go in the oven - that is, one that's all metal and won't melt. A 26cm /10" pan is about the right size for this dish. Otherwise, use a baking dish.

Pre-heat the oven to 200C/400F.

Steam the sweet potato until soft. (Microwave or stovetop.)

In a bowl, whisk together the eggs and milk. TIP: Don't add salt to eggs until after they're cooked - salt can make them rubbery.

Squeeze as much liquid as you can out of the zucchini. Using a cheesecloth or muslin helps.

Heat the olive oil in the pan on high heat, and add the garlic, onion, and zucchini. Sautee until soft and the onion is translucent.

Turn the heat down to medium, add the sweet potato and stir for a minute or two. Add the spinach and stir.

Pour the egg mixture over the vegetables and shake the pan to let everything 'settle' - [OR - put the sauteed veges in a baking dish and pour the eggs over, then sprinkle the cheeses on top.]

Turn the heat down to low and let the pan sit for about 10 minutes until the bottom 2/3 of the frittata is cooked.

Sprinkle the cheeses on the top.

Take the pan off the heat and put in the oven until the eggs are cooked and the cheese nicely golden, about 10 minutes - OR - if using a baking dish, put it in the oven now for about 25 minutes.

When cooked, take it out of the oven and let sit for about 5 minutes.

Serve by itself or with a crisp salad and bread.

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