So if you live in our house, you are more than likely to find yourself eating frittata about once a week! Why? Well because it is quick, easy, healthy, tasty and a great way to use up any vegies. And so the humble frittata ticks lots of boxes in my book! I’m a bit of a habit eater… as in I’m happy to eat the same thing over and over again as long as it is yummy. I’m not sure if my husband feels the same way, but even if he gets sick of eating frittata, he is smart enough not to let on! We all know the rule… never, ever criticise the person cooking (unless of course you want to go hungry for a long, long time!!!).
And let’s get real… while there are some nights that I love to get all experimental with new and amazing recipes, most nights my brain has switched off by dinner time and I’m pretty happy with myself if I can just whack together something simple and tasty. And so the good old frittata lives on in our home.
Sometimes if I have some extra time (or motivation), I like to roast the vegies first before putting them into my frittata (or if you already have leftover roast vegies then that’s just splendid!). Otherwise, just cut up all the vegies you have in your fridge and pop them in a frypan for a few minutes with some chopped bacon. When the bacon is cooked and the vegies have softened, add your eggs and milk and leave for a couple more minutes. Slice some tomato on top and grate a little cheese. Place under a grill until the cheese has melted and the frittata is cooked through. Serve with a salad on the side and some relish or sauce.
Each time you make a frittata go crazy mixing and matching different vegetables. This way the people in your house are less likely to notice that you are having frittata AGAIN!
If you are super clever, make a massive frittata and have it for lunch the next day too (that’s if you aren’t totally over it already!).
xxx Yours all frittatered out…
- 2 cups chopped vegetables pumpkin, zucchini, onion, sweet potato, capsicum, asparagus, broccoli, potato... anything really!
- 6 slices of shortcut bacon
- 4 eggs add more eggs if you like your frittata more eggy!
- 1/2 cup milk
- 1 tomato sliced
- 1/2 cup grated cheese
- Salad and relish to serve
- Cut up all of your vegetables and the bacon.
- Fry in a frypan for about 5-10 minutes or until the bacon is cooked and the vegetables have softened.
- Whisk eggs and milk together in a bowl.
- Pour over vegetables.
- Leave to cook in the frying pan for 5 minutes or until the egg has nearly cooked through.
- Add some sliced tomato and grated cheese.
- Place under a grill until browned and the frittata is completely cooked through.