This light and tasty fritatta is an excellent choice for lunch as it can be prepared ahead of time, travels well and can be reheated easily. Serve with a salad for a satisfying meal.
olive oil – a couple of teaspoons
2 spring onions, sliced
1 medium zucchini, cut into small pieces
1 cup roasted sweet potato pieces
1 handful chopped herbs – we use basil, parsley, thyme, dill (a combination of a few is nice)
1 heaped dessert spoon Onion Jam (we use one by New England Larder, available in-store)
1 handful cherry tomatoes, halved
50g soft goats cheese (we use Meredith Dairy brand)
- Put a 24cm non-stick fry pan on medium heat, add some olive oil and the spring onions and season well with salt and pepper, saute for a couple of minutes then add the cherry tomatoes.
- When tomatoes start to blister add zucchini, when it starts to soften add sweet potato pieces.
- Use a small bowl to break each egg into before adding to a medium size stainless steel bowl (this ensures that a dodgy egg does not ruin the rest of the batch). Whisk together eggs, herbs, onion jam and season with well with salt and pepper.
- Turn up heat to medium high and add egg mixture to the fry pan and stir well scraping up the cooked egg off the bottom of the pan until it is almost set. Turn heat down to low. Turn on the grill to maximum temperature.
- Crumble the goats cheese into large pieces and place on top of the frittata and add a final grind of black pepper. When fritatta is set transfer the pan to the grill to brown the top, this will take 3-5 minutes. Cool in the pan on a cooling rack, then slide the fritatta onto a cutting board and cut into 5 wedges.
Notes: feel free to replace the vegetables in the recipe with what is seasonal or those that you have on hand. Broccoli would work well. If you like roasted capsicum add some of that to the mixture. Anything goes really, adapt the recipe to suit.