vegetable frittata

i love going through my fridge and using what i have to create a great meal. and this is just another delicious fridge forage meal that serves well as breakfast with warm crusty bread and lots of butter. or as a light lunch with a herby salad. i added some ricotta cheese for more creamy goodness. to jazz things up a little more you can also drizzle some truffle oil over the bake when it comes out of the oven. frittata is so easy. best served hot straight from the oven although the cold leftovers are really tasty. and it makes a great lunch box snack!
in my view there are no rules when it comes to frittata except that it shouldn’t stick to the pan…


ingredients | serves 4-6

2tbs olive oil
3tbs butter
1/3 onion, chopped
1 garlic clove, finely chopped
2 courgette, sliced
1c mushrooms, sliced
1/2c kernel corn
1/2 tub (130g) ricotta
pinch chilli flakes (optional)
1tbs fresh thyme or 1/2 tbs dried thyme
good pinch of salt
black pepper
fresh parsley, roughly chopped
5 eggs
1/3c cream / milk

preheat the oven to 180 degrees C. heat the butter & oil together in a medium sized skillet. (to fit the oven). spray the sides of the skillet with non-stick spray or wipe with an oil coated piece of kitchen towel paper.
sauté the onions & garlic until glossy. add the courgette & mushrooms and cook on medium heat, stirring occasionally, until just cooked. about 8 minutes. season the mixture with the chilli flakes, thyme, salt & pepper. add the corn and stir through and cook for two more minutes.
meanwhile mix the eggs & cream (or milk) together and season with a pinch of salt & pepper. turn the heat down and pour the eggs mixture over the vegetables, tilting the pan to ensure the vegetables are evenly coated. spoon dollops of ricotta into the egg mixture.
cook for about two minutes until you see the edges starting to cook. place the skillet into the hot oven and bake for about ten – 12 minutes, until set.
(the middle of the frittata should be firm).
leave to cool for 5 minutes. place a board over the pan. turn the frittata out by flipping the pan over. now place another board over the frittata and flip over once more.
garnish with the fresh parsley, slice and serve.

from my kitchen to yours, with love x

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