Super Nutritious Frittata for Christmas
Are you looking for something super healthy and delicious to eat this Christmas? This tasty meat-free dish is the perfect recipe for vegetarian friends and family, and it's full of vitamins such as iron, protein and vitamin B6 from the spinach, eggplant and eggs. You can have a play and add your own ingredients, and serve with a fresh salad and your favourite drink. BB xxxxx
3 cups sweet potato (kumara) or pumpkin, peeled and chopped
3 cups cooked spinach
1 red capsicum, chopped
2 zucchini, quartered
4 baby new potatoes, quartered
olive oil and sea salt
1 cup organic cream
1 cup grated parmesan cheese
2 tablespoons chopped basil
The Bondi Baker Method
Step 1- Preheat the oven to 180 degrees. Place the sweet potato, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with yummy olive oil and sprinkle with a little bit of salt. Bake for about 40 minutes.
Step 2- Then, place the vegetables in a 20 cm (8 inch) non-stick frying pan or even thicker if you can. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan, and add the spinach and cook over a low heat or until the frittata begins to set. I like the finished dish to have a marble effect so sometimes I place the roasted vegetables on the bottom and spinach on the top, but its up to you. In this version I added some sliced sweet potato on the top too.
Step 3- Place the frittata under a preheated hot grill and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges.