‘Bottom of the fridge’ frittata
This is perfect dish for those nights when you want something delicious for dinner but want to use up whatever is left in the kitchen. You can eat frittatas at any meal and substitute any vegetables you like. Too easy!
Recipe by: Cassie White
1/2 sweet potato
1/2 cup frozen peas
Handful greens (I used silverbeet)
Few sprigs fresh herbs (I used rosemary and oregano)
Salt and pepper
1. Preheat the oven to 200C and thinly slice the sweet potato. Lay the slices in the bottom of a square baking dish (line the dish with baking paper first for less washing up), then put it in the oven.
2. While that’s cooking, crack the eggs into a bowl and give them a good whisk. Set aside.
3. Wilt the greens in a pan over medium heat until they’re soft, then remove from the stove. Now thinly slice the zucchini.
4. Add the peas, as much crumbled feta as you want, the fresh herbs, and salt and pepper to the egg mix and combine well.
5. Remove the sweet potato from the oven and spread the sliced zucchini and wilted greens over the top. Now pour over the egg mix. You could crumble a bit more feta over the top now if you’d like.
6. Put the dish back in the oven and bake for 30-40 minutes until the egg has set and it’s nice and brown on top.
7. Allow to cool slightly then cut into thick slices; eat by itself or with a side salad. This tastes great the next day, hot or cold.
You can really put whatever veg you want in here – I just used these ingredients because they were all I had.