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Tasty vegetable fritatta Recipe

Ingredients

How to make it

  • 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.
  • Rememb

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The Cook

harpraxis Canberra, AU

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