A Frittata that's deliciously simple
Hello, I’m Lee from Supercharged Food and I’m a nutritionist, wholefood chef and yoga teacher. I would love to share with you one of my favourite all time meals that I regularly turn to when I need something simple in a hurry. Ever looked in the fridge and wondered, what can I make for dinner tonight? It’s a question that comes up regularly in kitchens across the world and in many households across Australia. In times like these, I always turn to my trusted frittata recipe. This recipe is high in protein and filled with greens. Not only is it supercharged, it’s also the perfect meal for vegetarians. What’s great about frittatas is that you can easily mix and match ingredients and use whatever you have in the fridge or freezer. I like to stock up on frozen edamame peas, spinach, broccoli and green beans so there are always some healthy ingredients to throw into the mix. If you have any leftover frittata, they can be sliced into wedges and placed in your kid's school lunchbox. It’s also a great option to pack to work with you and have it cold with a salad or warmed up. I made this frittata in a Chasseur Casserole Buffet Pan. It’s not only used for frittatas, you can use it for just about everything on the stovetop. It gives the frittata a lovely evenly cooked result, plus it can be used in the oven. Some people worry when it comes to frittata making, because no one wants to eat a spongy overcooked or runny undercooked mess, but this pan just seems to nail it every single time. This dish always slides out of the pan with minimal effort because the pan is a double coated, enamelled cast iron. A thick cast iron base gives even heat distribution and fuel-efficiency to make cooking easier and more economical. If you slide it out of the pan immediately after it’s been grilled, it comes out very easily too. There are a couple of things to remember when making a good frittata, one is to monitor the stovetop heat (medium to low) and then puff it up under the grill. Using the right cheese makes a difference, I like feta or goat’s cheese to give it the right amount of saltiness. Once the frittata is ready, it’s lovely to serve it on the Ecology’s Oatmeal Speckled dinner set for the perfect look! The range uses an environmentally friendly production process where no coal furnaces are used over the manufacturing process. It has a lovely organic shape with a dimpled tactile finish that gives it an earthy, wholesome feel. This frittata can be stored in the fridge for four to five days.
Green Eggs No Ham Frittata Recipe
Ingredients
- 6 eggs
- 2 garlic clove, chopped
- Handful chopped herbs. I used mint, parsley, rosemary, coriander, thyme and basil
- Splash of oat milk (or milk of choice)
- 1 tbsp olive oil
- Handful of chopped kale
- Pinch of chili flakes
- 2 cups of frozen minted peas
- 6 small truss tomatoes, halved
- ½ cup goat’s cheese or feta
Method
- Whisk eggs in a bowl and add garlic, herbs and milk.
- Heat oil in a buffet pan and add kale, sauté for a couple of minutes then sprinkle with chili flakes.
- Stir through the peas on a gentle heat.
- Add egg mixture to the pan and add tomatoes and cheese.
- Cook over a low to medium heat for 8-10 minutes or until almost set.
- Place under a grill for 3-5 minutes until puffy on top.
- Serve with fresh greens.
Next Read: The Definitive Guide to Cast Iron Cookware
