Monday, February 13, 2006

Vegetable Frittata Monday 13th Feb 06


Tonight I cooked up a frittata from the ‘A Slice of Port Douglas’ book. The recipe is from the Java Blue cafĂ©. The end result was quite nice, lots of flavour, esp from the very sweet potato. However it was very fiddly having to cook each vege separately first so quite time consuming, would save this one for the weekend next time. On the other hand I have lots of leftovers so get a break tomorrow night. This is good as have a very busy valentines night, first I’m cooking up some mini cheesecakes for a bbq I’m having Wednesday night & then things will be getting hot & sweaty on the netball court, how romantic a night is that?

Vegetable Frittata

2 tbspns olive oil
4 zucchini, sliced
2 red onions, finely chopped
4 potatoes, thinly sliced
1 sweet potato, thinly sliced
8 eggs
1 cup grated parmesan cheese
12 cup grated tasty cheddar cheese
1 cup basil, finely chopped
¼ bunch chopped oregano
salt & pepper to taste
3 vine ripened tomatoes, sliced thinly
2 tbspns basil, shredded

Heat oil in a large frypan. Add zucchini & cook over a moderate heat for approx 2-3 minutes or until lightly golden. Arrange layer of zucchini in a greased baking dish. Add onion & sauté until soft. Sprinkle over zucchini. Cook potatoes for 8-10 minutes or until golden then repeat the process with the sweet potato. Arrange the potato & sweet potato over zucchini & onion.

Place eggs, cheeses, herbs, salt & pepper in a bowl & mix well. Pour mixture over layered vegetables. Place in a preheated oven at 180c for 45 minutes. Remove from oven & place the tomatoes on top, sprinkle with basil. Bake in oven for a further 10 minutes at 200c or until brown on top. Serve warm or cold.

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