Sometimes after having several heavy meals like those feasts during Chinese New Year, I’d personally love to have something light and different. This traditional Italian dish, frittata is one of my favourites. But for my daughter, she is a meat lover, and doesn’t like eating vegetables very much. I found this frittata is a great dish to hide lots of vegetables in the cheesy and yummy baked eggs. Amazingly, it works every time for me, enticing my daughter to eat vegetables without any complaints.
This recipe was adapted from Coles Monthly magazine, summer edition. When I saw it, just loved it at the first sight. It turned out really wonderful. Here's the video for step-by-step instructions.
Adapted from Coles, free summer edition.
- 300 gm red sweet potato, peeled and cut into 2-3cm cubes
- 145gm (2 medium) zucchini, ends trimmed and coarsely grated
- 1 onion, chopped
- 75 gm cheese
- 1/4 cup sweet basil leaves, finely chopped (optional)
- 6 eggs, whisked
- 165 gm cherry tomatoes, cut into halves
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 100 gm baby salad leaves
- Preheat oven to 200C (392F). Prepare 2 large oven trays lined with baking paper. Place sweet potatoes onto one tray, drizzle with 1 tablespoon of oil, toss to coat. Spread out to a single layer. Bake for 30 minutes until tender and lightly browned.
- Place cherry tomatoes on other tray, drizzle with 1 tablespoon of oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Bake for 15 to 20 minutes until softened.
- Heat the remaining oil in a non-stick frying pan (20cm diameter). Stir fry the onion over medium heat for about 5 minutes, until soft and lightly golden. Transfer to a bowl, and add the cooked sweet potato.
- Add the zucchini, cheese and basil to the bowl. Season with salt and pepper to taste, and mix together. Spread loosely into frying pan.
- Pour whisked eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook over medium-low heat for 8 to 10 minutes, or until set underneath and at the sides.
- Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill, keep oven door open a few inches, with the surface about 8 to 10cm from the heat source, for about 5 minutes, until frittata is cooked on top. (Note: Don’t leave unattended.) Insert a needle. If it comes out clean, it’s cooked through.
- Remove from the heat and let sit for 5 minutes, then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes.