Frittata is one of those dishes that is so quick and easy to prepare, it makes for a great emergency dish. If you have a few eggs and some veggies laying around, you will have a frittata in no time!
Please note that this recipe is customisable. You start with a base of 12 eggs, and the rest is really up to you! I love using sweet potato and pumpkin as they’re sweet, starchy and filling, but feel free to leave them out and throw in your own favourite veggies. Other ingredients that work well in frittata include (but are certainly not limited to):
- 2 tbs canola oil
- 2 red onions, diced
- 4 cloves garlic, thinly sliced
- 2 cups sweet potato, cubed
- 3 cups pumpkin, cubed
- 250g diced bacon
- 1 cup sundried tomatoes, chopped
- 1 tbs chilli flakes
- 12 eggs, beaten
- 1/2 cup grated cheese (I use Liddell’s Lactose-free Cheese)
- Salt and pepper to season
- 1/4 cup chopped parsley and tomato slices for garnish
This frittata will serve 8 as a light meal and 4 as a main.
- Preheat oven to 180°C
- In an round oven-safe pan, heat the oil on a medium-high heat and add the onions and garlic. Sautee until starting to soften.
- Add the sweet potato, pumpkin, bacon, sundried tomatoes and chilli flakes. Cook mixture until almost done then reduce the heat to low.
- Add the eggs into the pan making sure that they cover all the other ingredients. Cook the egg mixture WITHOUT STIRRING for around 15 minutes or until the frittata is firm around the edges.
- Top the mixture with the cheese and place the pan in the oven to finish off the cooking. This should take around 10 minutes. The frittata is cooked when it is firm to the touch around the edges and slightly moist in the center (this uncooked egg will continue to cook out of the oven).
- Top the frittata with parsley and tomato slices, cut into 8 pieces and serve!