Frittata is such a great meal, full of vegetables and protein. It's especially great if you have access to lots of eggs! We have ten gorgeous chickens at the moment, who provide us with the tastiest eggs and I'm constantly looking for ways to use them. Frittata is one of those recipes!
Here's the recipe for a roast potato, cauliflower and brussels sprouts frittata, and you can substitute the vegetables with pretty much any other vegetable! I often roast way too many vegetables when cooking a roast dinner to create a delicious frittata with the leftovers. It's always a winner.
As the office is about 20 minute's drive away, I'll often cook a frittata, portion it up and freeze it. Then I'll take it to work and have it for lunch. It's so easy!
Serves 8 (or more!).
Ingredients:
1 cauliflower, cut into small-ish florets
500g brussels sprouts, cleaned and halved
2 medium-large potatoes, cut into approx 1cm cubes
Extra Virgin Olive Oil
Salt & Pepper
12 eggs
500ml / 17oz milk (approx)
2 handfuls grated cheese
Sticky Balsamic Dukkah
Sticky Balsamic Pearls (we used Premium Fig)
Method:
- Place vegetables in baking trays lined with baking paper, add oil, salt & pepper and roast in the oven to your liking, then cool a little.
- Place vegetables in your (lined) frittata tray and push down so that there is not much of a gap in between.
- Mix 12 eggs with milk to make up approximately 1L (34oz), add salt and pepper and add to the baking tray with vegetables.
- Garnish with grated cheese and Sticky Balsamic Dukkah.
- Bake in the oven until cooked through.
- When serving, add your favourite Sticky Balsamic Pearls (we used Premium Fig).
We hope you love this recipe! It's one of our staples.
In honour of Earth Day, here's what I do with the scraps from making the food so we only throw away the baking paper:
- egg shells - we place in the oven (once it is turned off but still warm) to dry them out. Then we crush them and feed to the chickens. It gives them a great source of calcium which they need to make beautiful eggs.
- Potato peelings, cauliflower leaves and stalks, brussels sprouts offcuts - we also give to the chickens. They devour the green leaves and the rest naturally turns into compost over time that we use on the vegetable garden.
