Frittatas are simply cooked up vegetables, and I think they taste best wen you may them with cooked vegetables from teh previous day or two. You can use a wide variety of cooked vegetables to make a whole range of different kinds of frittatas. My favorite vegetables for these kinds of dishes would have to include sweet corn, sweet potato, pumpkin, peas, potato, but also spinach and lots of large and freshly picked fresh basil leaves.
Add a generous amount of grated black pepper and a a little grated nutmeg as well to this dish just before baking.
- 4 cups of Pumpkin coarsely chopped
- 1-2 cups of Kumara coarsely chopped
- 1 large Potato coarsely chopped
- 125g Baby Spinach leaves chopped coarsely
- 200g Fetta cheese, crumbled
- 1 cup coarsely grated cheddar cheese
- 10-12 eggs lightly beaten
- 1 small red onion, sliced thinly
- Preheat the oven to very hot. Grease deep 23cm square cake pan. Line base and all sides with baking paper.
- Steam or boil the Pumpkin, Kumara, and Potato. Strain through colander.
- Combine crumbled Fetta cheese, Cheddar cheese, eggs, spinach and stir. Add to this the Pumpkin & Potato and stir to combine.
- Transfer the mix to the prepared pan and Bake in hot oven for about 25 minutes or until firm.
- Stand about 5 minutes before serving.
I loved making this recipe! The colours of the Frittata are so glorious.
It would be perfect as a picnic food. I’m going to be taking this along to the next shared food school function.