Frittatas are the ultimate adaptable meal as you can use almost any vegetable, cheese and added extras like herbs, bacon or chorizo. We love roasting the vegetables first as it gives them a delicious flavour and you don’t end up with a watery frittata.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Roast the vegetables.
Ingredients:
- 2 capsicum (sliced)
- 1 red onion (sliced)
- 2 medium orange sweet potatoes (cut into cubes)
Method:
- Preheat the oven to 180 degrees fan bake. Add the capsicum and onion to a baking tray, on a separate tray add the sweet potato drizzle with olive oil and a sprinkle of salt and pepper.
- Pop in the oven to roast for 30-35 minutes until cooked through and starting to crisp up. Once cooled, store together in an airtight container.
Make the salad dressing.
Ingredients:
- ¼ cup coriander (finely chopped)
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp maple syrup or honey
Method:
- Add all of the ingredients into a glass jar and shake well to combine. Store in the fridge.
Tips
Tips
- There may be a variance in cooking time depending on what size dish you cook your frittata in. We suggest checking on your frittata about 5 minutes before the suggested cooking time is up, just to play it safe!
- This recipe uses the left over halloumi from the Middle Eastern Spiced Rice Dish 04. You can also use feta, cheddar or goats cheese if you’d prefer.
Shortcuts
Vegetables
- One of the best things about frittata is how versatile they are. You can use almost any veggies you’d like.
- This combo also works really well with regular potatoes.
Protien
- This frittata is also delicious with sliced chorizo and a little chilli for a spicy, Spanish style frittata.
Other
- We’ve used halloumi in this frittata as there is some leftover from meal 01. but you can use any cheese you’d like. Feta, parmesan and cheddar work really well.
Ingredients
Frittata
- 2 capsicums (sliced)
- 1 red onion (sliced)
- 2 medium orange sweet potatoes (cut into cubes)
- 2-3 Tbsp olive oil
- 8 eggs (lightly beaten)
- 1 garlic clove (crushed)
- ½ block halloumi, 95g (grated)
- Salt and pepper
Salad
- 1 packet of baby cos (120g)
- 1/3 cucumber (cut into rounds)
- 1 avocado (sliced)
- Pickled onions
Dressing
- ¼ cup coriander (finely chopped)
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp maple syrup or honey
Method
- Preheat the oven to 180 degrees fan bake. Add the capsicum and onion to a baking tray, on a separate tray add the sweet potato drizzle with olive oil and season with salt and pepper.
- Pop in the oven to roast for 30-35 minutes until cooked through and starting to crisp up.
- Whisk together the eggs, garlic and a pinch of salt and pepper; fold through the halloumi.
- Grease a baking dish or quiche dish with a little olive oil or line with baking paper. Add the cooked veggies to the base of the dish, and then pour over the egg mixture. Mix with a spoon to ensure that everything is evenly distributed.
- Pop in the oven to cook for 15-20 minutes, depending on the size of dish you use. You don’t want the eggs to be overcooked but there should also be no ‘wobble’ when you remove it from the oven.
- Once the frittata has cooked, allow to stand for 10 minutes or so before cutting into pieces.
- While you’re waiting, prepare the side salad. Add the cos, cucumber, and avocado to a salad bowl. To make the dressing, simply add all the ingredients to a glass jar and shake well to combine.
- Pour the dressing over the salad, toss well and top with some pickled onions.
- Serve alongside the frittata.
Variations
Vegetables
- One of the best things about frittata is how versatile they are. You can use almost any veggies you’d like.
- This combo also works really well with regular potatoes.
Protien
- This frittata is also delicious with sliced chorizo and a little chilli for a spicy, Spanish style frittata.
Other
- We’ve used halloumi in this frittata as there is some leftover from meal 01. but you can use any cheese you’d like. Feta, parmesan and cheddar work really well.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox