This is one of those meals that I can squeeze in several veggies but will still be eaten by the kids (albeit with a bit of tomato sauce on top).
I usually make this the night after a roast. On roast night I will cook up extra vegetables so I have them ready to go in my fritata the night after. I think the secret to the extra flavour in this fritata over other veggie ones is that the vegetables have that extra yummy taste that goes with roasting.
Ingredients
3 1/2 cups roughly chopped roasted vegetable (I have used potatoes, sweet potato, pumpkin, capsicum, carrot, corn, beans, peas - but the aim is to use whatever vegetables you know your kids will eat:)
3/4 cup grated parmesan
1/4 cup chopped fresh basil
8 eggs
1/2 cup thickened cream
salt & pepper
Method
Prepare baking tin (loaf pan approx 14 x 21cm) by greasing and lining with Gladbake or similar
Combine vegetables, basil and Parmesan cheese and add to loaf pan.
Whisk together the eggs, cream, salt & pepper and pour over the vegetable mixture.
Put loaf pan in larger baking tin and add enough boiling water to come halfway up the side of the loaf pan.
Bake at 180C for approximately 1 1/4 hours or until golden brown.
Allow to stand in pan for 10 minutes before slicing to serve.
Serve as a side dish or as a main with a green salad.
Enjoy!
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