It’s our first season in our new (old) house and the vegetable garden is producing butternut pumpkins, silverbeet (chard) and herbs and chilli galore.
This frittata is super easy to make and is packed with freshly picked organic vegetables and a lot of love. I have added high quality parmesan cheese to this recipe, however if you are avoiding dairy simply omit it because the caramelised onion n the recipe gives a sweet depth-of-flavour that packs a good flavour punch.
This is a delicious meal to make ahead of time, cut into slices and take to work or even eat for breakfast. A great prep-meal option!
There is no better way to eat that straight from the garden and into your mouth.
Preheat oven to 160C (320F)
You will need:
1 cake tin, square of circle or a high-sided frypan you can put into the oven. Grease the base and sides with butter or olive oil.
- 2 tbs olive oil
- 10 eggs
- 1/2 cup of milk (Your choice. We used almond milk)
- 5 leaves of silverbeet (or chard) sliced thinly
- 1 cup butternut pumpkin, chopped into chunks
- 2 onions, sliced
- 3 cloves of garlic, chopped finely
- 1 handful of fresh herbs, chopped finely (I used basil, parsley and thyme fresh from the garden)
- 1 green chilli, chopped finely
- 1/4 cup grated parmesan cheese
- 1/2 tsp sea salt
- Toss the pumpkin in some olive oil and roast in the oven for 20 minutes or until tender
- Over medium heat, fry the onion and garlic for 10 minutes or so until it begins to turn brown and caramelises. You want it to deepen in colour quite dramatically as this makes the onion sweet and adds more flavour to the frittata
- Beat the eggs and milk together and add salt
- Pour the egg mix into your greased pan or tin and then place the silverbeet, roasted pumpkin, caramelised onion and garlic, diced herbs and parmesan cheese into the egg mix. Press in some of the vegetables to they’re not all sitting on top.
- Place in the oven for 25 mins (or until the center springs back when pressed)
- Tip* if the top is browning too much, place foil over it and keep cooking