Frittatas are such an easy, healthy meal that is super versatile as you can add almost any vegetables and cheese you’d like. We can’t go past this combination of charred broccoli, potatoes, caramelised onions and blue cheese.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Pre-roast the broccoli and potatoes (store in an airtight container in the fridge)
Ingredients
- 1 broccoli (cut into bite-sized florets)
- 3 small-medium waxy potatoes (finely sliced)
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Add the sliced potatoes and broccoli to a baking tray, drizzle with olive oil and season with salt and pepper.
- Pop in the oven to cook for 20-25 minutes until the broccoli is cooked and starting to crisp up and the potatoes are starting to turn golden brown (you don’t want the potatoes to be crispy, just slightly golden).
- Allow to cool completely before popping into an airtight container in the fridge.
Cook the caramelised onions (store in an airtight container in the fridge) *bring to room temperature or warm before adding to the fritatta.
Ingredients
- 2 brown onions (sliced)
- Olive oil/ butter
- Salt and pepper
Method
- Add the sliced onions and olive oil or butter to a medium fry pan over low-medium heat. Cook slowly, for about 15 minutes stirring occasionally until they have softened and caramelised
- Allow to cool completely before popping in an airtight container in the fridge.
Make the salad dressing (store in a glass jar in the fridge)
Ingredients
- 2 Tbsp olive oil
- 1.5 Tbsp red wine vinegar
- ½ tsp wholegrain mustard
- ½ tsp honey
- Pinch of salt and pepper
Method
- Add all of the ingredients into a glass jar and shake well to combine.
Tips
- It’s important to not overcook your frittata otherwise it will turn rubbery. Cook until the eggs have just set and the mixture looks like the texture of custard. It will continue cooking while it rests for 5-10 minutes.
- There may be a variance in cooking times depending on what dish you cook your frittata in. We like to cook our frittatas in a cast iron pan but you can cook them in any baking dish.
- We always like to cook or partially cook vegetables before adding them to a frittata otherwise we find that the moisture from the vegetables can make the frittata taste watery.
Shortcuts
- You can use store-bought caramelised onion jam or relish or roast the onions when you roast the broccoli and potatoes.
Shortcuts
Vegetables
- One of the best things about frittatas is how versatile they are. You can use almost any veggies you’d like or anything in your fridge that needs to be used up.
- Swap out the baby spinach for rocket.
Other
- Swap out the blue cheese for feta, grated cheddar or grated halloumi.
Ingredients
- 1 broccoli (cut into bite-sized florets)
- 3 small-medium waxy potatoes (finely sliced)
- 2 brown onions (sliced)
- 10 eggs
- ⅓ cup cream, milk or milk alternative
- 100g blue cheese (crumbled)
- Olive oil
- Butter
- Salt and pepper
Salad
- 75g baby spinach (½ a bag)
- 5 dried dates (finely sliced)
- ¼ cup walnuts (toasted and roughly chopped)
Dressing
- 2 Tbsp olive oil
- 1 ½ Tbsp red wine vinegar
- ½ tsp wholegrain mustard
- ½ tsp honey
- Pinch of salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Add the sliced potatoes and broccoli to a baking tray; drizzle with olive oil and season with salt and pepper.
- Pop in the oven to cook for 20-25 minutes until the broccoli is cooked and starting to crisp up and the potatoes are golden and tender.
- In the meantime, cook the caramelised onions. Add the sliced onions and some olive oil or butter to a medium fry pan over low-medium heat. Cook slowly for about 15 minutes, until they have softened and caramelised (stirring occasionally).
- Time to assemble the frittata – grease the bottom of a baking dish or oven-proof pan with a little olive oil or butter, add a layer of caramelised onions to the bottom of the dish, then a layer of potatoes, then a layer of broccoli. Repeat until you’ve used everything up.
- Whisk together the eggs, cream, salt and pepper; pour this mixture over the layered vegetables. Top with the crumbled blue cheese and pop in the oven to cook for 20-25 minutes until the eggs have just set and look like the texture of custard.
- While the frittata is cooking, prepare the salad. Add the spinach, dates and walnuts to a salad bowl or platter. To make the dressing simply add all of the ingredients into a glass jar and shake well to combine.
- Once the frittata has cooked, let it rest for 5-10 minutes. When you’re ready to dish up, dress the salad and serve alongside the frittata.
Variations
Vegetables
- One of the best things about frittatas is how versatile they are. You can use almost any veggies you’d like or anything in your fridge that needs to be used up.
- Swap out the baby spinach for rocket.
Other
- Swap out the blue cheese for feta, grated cheddar or grated halloumi.
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