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Sharing our food heritage with you

Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

Frittata is an egg-based Italian dish similar to an omelette or scrambled eggs. I find it more similar to quiche actually. 

Did you know that  frittata is an Italian word that derives from friggere. It roughly translates to “fried” which was a general term for cooking eggs in a skillet. Until at least the mid 1950s, frittata was seen as equivalent to “omelette” outside Italy.

What is the difference between an omelet and a frittata?

An omelet is cooked quickly over high heat on the stove whereas a frittata is cooked slowly over lower heat in the oven.

When you cook vegetable frittata, you can use any vegetables you have at home. Sometimes making vegetable frittata may even be a good way of cleaning out your fridge rather than throwing good ingredients out a few days later.

The frittata recipe we are sharing with you today has a funny story behind it. We actually cooked it up in late summer this year. We filled it with many gorgeous vegetables and just as many herbs. We cooked it and it just looked perfect when it came out from the oven. We all set down for dinner that night and we all looked forward to digging into our frittata. After a few bites Italo said; “ I think this frittata tastes really bland.” We all agreed that the frittata did not taste as good as it should considering the amount of produce that had gone into the dish. We started discussing why and how this could have happened.

Italo admitted that he had still been preoccupied with an incident from work while he had cooked dinner so forgot to add something. We all had a good belly laugh when we realised that Italo had cooked dinner that night without love. That was missing.

So today we share our much loved vegetarian frittata cooked especially for you with an extra tablespoon of love in it. Enjoy!

vegetable frittata PIN

What ingredients do you need to make Vegetable Frittata?

8 Organic large eggs

½ Onion finely sliced

3 Potatoes cut into cubes

2 Tomatoes finely diced

1 Capsicum chopped

⅓ Leek finely slices

6 Button mushrooms thinly sliced

200 gm Frozen vegetables (we used peas and corn)

4 tbsp Extra Virgin EV olive oil 

1 Garlic clove crushed or finely chopped

4 heaped  Tablespoons parmesan cheese 

5 Tablespoons in total of mixed herbs thyme, parsley, basil and mint 

1 Teaspoon chilli

2 Fresh chillies finely chopped (optional)

1 Teaspoon oregano 

1 Teaspoon sea salt 

1 heaped Tablespoon of love

A pinch of each of cracked black pepper and nutmeg

 

Vegetable Frittata Ingredients 1

 

Vegetable Frittata Ingredients 2

Instructions to make Vegetable Frittata

 

The trick with vegetable frittata is no secret – it is to use good vegetables. We find that capsicum and potatoes are good staples to put into this recipe. 

Just be creative with whatever you find in your kitchen. We used some potatoes May be you can add all the vegetables (onion, potato, peas, corn kernels, leek, tomatoes, mushrooms and garlic) and all the herbs and spices (oregano, basil, parsley, mint, nutmeg, chilli, sea salt and cracked black pepper).

 

Step 1

Peel the potatoes and cut them into cubes. Place them in a pot of boiling water for about 15 minutes. 

 

Step 2

Prepare leek, onions, capsicum, and mushrooms and garlic. Chop the chillies, garlic, and all required vegetables.

 

Step 3

Add 4 tbsp of EV olive oil into a large fry pan. Then add in all the vegetables (onion, potato, peas, corn kernels, leek, tomatoes, mushrooms and garlic) and all the herbs and spices (oregano, basil, parsley, mint, nutmeg, chilli, sea salt and cracked black pepper). Fry this up and soften the vegetables. This takes about 5-10 minutes. Once done, turn off the heat and let this sit for a minute. 

 

Step 4

Meanwhile add the eggs, parmesan cheese into a large bowl and mix together. Once all the vegetables and herbs are cooked add this together and mix all this together till it is all combined. Cover the bowl with foil and let it sit for 10 minutes. This is done for the eggs to absorb all the goodness (spices and flavours) from the vegetables and herbs.

 

Step 5

After 10 minutes pour the whole mixture into an oven proof dish. The size we used was 28 cm long, 23 cm wide and 5 cm deep however you can use any dish you have at home.

 

Cooking tip: We spray the ovenproof dish with olive oil and cover it with baking paper. This will make the mixture not stick to the dish and it will be easier to clean it afterwards.

 

 

Step 6

Put the dish in the oven at 180º C and cook for about for 40 minutes. Your delicious vegetable frittata is ready!

Vegetable Frittata ready to eat
Vegetable Frittata ready to eat
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Vegetable Frittata

May 27, 2021
: 4
: 30 min
: 1 hr 10 min
: 1 hr 40 min
: Easy

Delicious vegetable frittata that will leave you wanting for more.

By:

Ingredients
  • 8 Organic large eggs
  • ½ Onion finely sliced
  • 3 Potatoes cut into cubes
  • 2 Tomatoes finely diced
  • 1 Capsicum chopped
  • ⅓ Leek finely slices
  • 6 Button mushrooms thinly sliced
  • 200 gm Frozen vegetables (we used peas and corn)
  • 4 tbsp Extra Virgin EV olive oil
  • 1 Garlic clove crushed or finely chopped
  • 4 heaped Tablespoons parmesan cheese
  • 5 Tablespoons in total of mixed herbs thyme, parsley, basil and mint
  • 1 Teaspoon chilli
  • 2 Fresh chillies finely chopped (optional)
  • 1 Teaspoon oregano
  • 1 Teaspoon sea salt
  • 1 heaped Tablespoon of love
  • A pinch of each of cracked black pepper and nutmeg
Directions
  • Step 1 Peel the potatoes and cut them into cubes. Place them in a pot of boiling water for about 15 minutes.
  • Step 2 Prepare leek, onions, capsicum, and mushrooms and garlic. Chop the chillies, garlic, and all required vegetables.
  • Step 3 Add 4 tbsp of EV olive oil into a large fry pan. Then add in all the vegetables (onion, potato, peas, corn kernels, leek, tomatoes, mushrooms and garlic) and all the herbs and spices (oregano, basil, parsley, mint, nutmeg, chilli, sea salt and cracked black pepper). Fry this up and soften the vegetables. This takes about 5-10 minutes. Once done, turn off the heat and let this sit for a minute.
  • Step 4 Meanwhile add the eggs, parmesan cheese into a large bowl and mix together. Once all the vegetables and herbs are cooked add this together and mix all this together till it is all combined. Cover the bowl with foil and let it sit for 10 minutes. This is done for the eggs to absorb all the goodness (spices and flavours) from the vegetables and herbs.
  • Step 5 After 10 minutes pour the whole mixture into an oven proof dish. The size we used was 28 cm long, 23 cm wide and 5 cm deep however you can use any dish you have at home. Cooking tip: We spray the ovenproof dish with olive oil and cover it with baking paper. This will make the mixture not stick to the dish and it will be easier to clean it afterwards.
  • Step 6 Put the dish in the oven at 180º C and cook for about for 40 minutes. Your delicious vegetable frittata is ready!

 

If you liked our Vegetable Frittata recipe, please let us know in the comments below.

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