It’s all day dining really. Weekend breakfast or brunch, a simple supper, or even a canape – for this, just cook in a lamington tin, cool, and cut into tiny squares.
Frittata is just an Italian version of an omelette, delicious, and super simple, a great dish when you need a quick vegetarian protein hit. Add this basic recipe to your repertoire and vary the ingredients depending what vegies are in season, or what’s in the vegetable crisper.
My version is a baked frittata, which ensures a perfect result every time. Just pre-cook the base ingredients making sure they have plenty of fresh herbs and seasoning. Serve with a great salad and a glass of wine and you’re good to go.
- 1/2 butternut, peeled, cubed – about 500g
- 6 large eggs
- 350ml cream
- 1 clove garlic, crushed
- pinch dried chilli flakes
- 1/2 bunch fresh basil, shredded
- 3/4 cup semi-dried tomatoes
- 200g feta
- parmesan cheese to grate
- Sea salt and freshly ground black pepper
1.Preheat oven to 180C 3. and line an oven-proof dish with baking paper.
2. Toss the cubed butternut with a little olive oil, season well, and roast for about 30 minutes or until cooked.
3. Combine the eggs, cream garlic and chilli flakes in a bowl and mix well.
4. Layer the butternut, semi-dried tomatoes and basil, together with crumbled feta. Season well with salt and pepper.
5. Pour over the egg and cream mix and press the mixture down with a spatula.
6. Grate over a little parmesan cheese and bake for about 30 minutes on the centre shelf of the oven.
7. Make sure the frittata is completely cooked in the centre. Remove from the oven and let it stand for at least 15 minutes before serving.
8. Lift the frittata out of the baking dish and cut into serving pieces. Garnish with oven roasted cherry tomatoes and baby rocket dressed simply with a good quality olive oil.