Rocket & Leek Frittata

This recipe was published in the Weekend Australian back in August 2005 & I have finally got around to trying it out for lunch today with Rach. I wanted something fairly simple & light for lunch & this seemed the perfect dish. So simple its not funny & really very tasty, nice & cheesy

Rocket & Leek Frittata

2 tablespoons Olive Oil
3 rashers bacon, chopped
3 leeks, washed & thinly sliced
6 eggs
150ml cream
salt & freshly ground black pepper
Handful of grated cheddar
Handful of rocket

Preheat oven to 180c

Heat 2 tablespoons olive oil in a large non stick, oven proof frying pan over medium heat. Add the bacon & leeks & cook for 5 minutes or until leeks have softened. Combine eggs & cream, season with salt & pepper. Pour the eggs into the frying pan & swirl the mixture a little. Stir through a handful of grated cheddar & a handful of rocket.

Transfer to oven & cook for about 20 minutes or until set, golden & puffed up a little. Serve straight from the pan or invert onto a large flat plate, warm or at room temperature.

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 café. 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.