Frittata

Cherry Tomato, Ham and Egg Frittata

This egg frittata is perfect for breakfast, brunch, or let’s face it – any time of the day! Make sure you’re using a variety of red and orange cherry tomatoes since they are absolutely packed with flavour. Serve with freshly squeezed orange juice for breakfast, or a cheeky mimosa with brunch.

RELATED: Oven-Roasted Roots Frittata Recipe

Serves 4

Ingredients

4 eggs

100g cherry tomatoes

4 slices of ham (or prosciutto)

100g ricotta cheese

Salt and pepper

Method

  1. Preheat the oven to 200ºC (400ºF).
  2. In a bowl, whisk the eggs until smooth. Add salt and pepper to season.
  3. Line a pan with baking paper (or canola spray), then empty the mixture into the pan. Chop the cherry tomatoes and place them over the top, then sprinkle with ricotta cheese and ham slices. Cook for 15-20 minutes or until golden brown.

Image via Canelle Vanille

June 15, 2015

Healthy Ham and Pasta Frittata

A healthy frittata dinner makes for delicious leftovers for lunch or even dinner the next day, since it can be served warm or cold.

Our favourite dish combines wholemeal pasta with delicious Parmesan cheese, and a handful of spinach for extra texture and flavour. This recipe will take about 20 minutes to prepare, and serves up to four people.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

1.5 cups wholemeal pasta

4 tbsp Parmesan cheese

4-5 slices of ham off the bone (you could also use bacon)

5 eggs

3-4 parsley leaves

Method

  1. Preheat the oven to 180ºC (350ºF).
  2. Cook the pasta until al dente. Then remove and set aside to cool down.
  3. Whisk the eggs until they are of a smooth consistency. Then add the Parmesan cheese, ham, and parsley. Feel free to also season with salt and pepper to your liking.
  4. Combine the pasta and egg mixture, then transfer into a pan and cook for 20 minutes.

Image via Nugget Market

February 6, 2015

Oven-Roasted Roots Frittata Recipe

Ever find it difficult to stick to your daily serving of greens and vegetables? Not only are frittatas a delicious lunch-time meal, but they work with almost any filling you give them! Although this recipe better suits autumn/winter veggies, you can still experiment with your favourites for an irresistible midday snack.

RELATED: Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Ingredients

600g autumn/winter vegetables (shallots, onions, carrots, squash, pumpkin, parsnip, celery, beetroot, and potatoes for the filling).

1 large garlic clove (chopped)

3 tbsp olive oil

7-8 large eggs

Mixed herbs (parsley, chives, thyme)

20g Parmesan cheese

Sea salt and cracked pepper

Method

  1. Preheat the oven to 190ºC, and while that’s heating up peel the shallots or onions and slice into halves.
  2. Peel the carrots and cut into small slices, deseed the pumpkin/squash then cut into 2-3cm cubes. Do the same to the parsnip, celery, and beetroot before cutting the potatoes slightly smaller (1-2cm cubes).
  3. Load the vegetables into an oven-proof dish and garnish with garlic, olive oil, salt and pepper before tossing well. Roast for 30-40 minutes until the vegetables are tender and beginning to caramelise.
  4. Beat the eggs with a handful of chopped herbs, seasoning with salt and pepper. Pour the egg mixture over the vegetables, then carefully place the Parmesan cheese over the top. Cook for a further 10-15 minutes or until the egg starts to colour.
  5. Leave to cool, then transfer to a chopping board before cutting into thin slices.

Image and Recipe courtesy of The Telegraph

November 2, 2014

Sweet Potato and Bacon Frittata with Rocket and Pear Salad

The onset of winter may seem like an excuse to hibernate indoors, but there are plenty of reasons to stay active during the cooler months, from running festivals and cycling races to obstacle and orienteering challenges. To create the Sweet Potato and Bacon Frittata, sauté the sweet potato, bacon and onion before adding to the egg and milk mixture and baking for 25 minutes. Simple to make in advance and transport, this dish provides the ultimate protein punch to top-up energy levels.  

Sharon Natoli, director of Food & Nutrition Australia and member of the Egg Nutrition Council said:

“Eating a variety of nutritious foods can aid in recovery after exercise and help you to achieve your fitness goals, whether you’re training for a fun run or a marathon. A protein-based meal combined with a source of carbohydrate after a workout will give your body the nutrients it needs to repair and rebuild.” 

Serves

Cost per serve $3.10

Preparation time 10 mins

Cooking time 30 mins

Frittata 

Ingredients

8 eggs

½ cup low fat milk

1 cup sweet potato, peeled and diced

1 onion, diced

80g bacon eye, diced

Pepper to taste

Spray oil

Rocket and Pear Salad

Ingredients 

1 bag rocket leaves

1 pear, thinly sliced or shaved with a vegetable peeler

½ cup walnuts, crumbled

1 tsp balsamic vinegar

3 tsp extra virgin olive oil

Pepper to taste

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Crack the eggs into a bowl, add milk and whisk.
  3. Spray an ovenproof pan or dish with oil, place onto the stove and heat.
  4. Add sweet potato, onion, bacon and sauté lightly. Add the egg mixture. Stir and place into the oven for 25 minutes or until cooked.
  5. In the meantime, place rocket leaves onto a plate, sprinkle with pear and walnuts, drizzle with oil and vinegar, season with pepper.
  6. Remove frittata from oven, leave to cool for 5 minutes, remove from pan and cut into portion size triangles.
  7. Serve with rocket salad on the side.

Cooking tips

For a twist, try smoked salmon, potatoes and dill or asparagus, goat’s cheese and whole almonds.

June 11, 2014