We are big lovers of frittata around these parts! (You may recall we mentioned our love of frittata in our Weekly Tonic #12) Why, I hear you ask? Well, it just ticks so many boxes. It’s delicious! It’s easy to make! It looks and tastes more amazing than the effort required to make it. And it’s so so versatile and adaptable. It can fit within so many dietary guidelines (this one is vegetarian and gluten free). It’s the ultimate crowd pleaser! What more could you ask for?! And, today, we’re sharing a recipe for one of our favourite frittatas of all time, featuring delicious vegetables and creamy oozy goats cheese.
Frittata for me is one of the ultimate breakfast/brunch dishes; energising and filling from egg; nourishing with whatever choice of vegetables you chose to fill it with; and delicious with the addition of a sprinkling of cheese. We frequently make frittata, particularly when we have a group of friends coming over for brunch. As I mentioned above, its gluten free and this version is vegetarian. Such a friendly option for everyone!
For this one we made last weekend, we filled the frittata with bits and pieces we already had in the fridge (it really is a great way to use up bits of excess vegetables) – slices of roasted capsicum, fresh kale from the farmers’ market, softly cooked potatoes, caramelised onion and delicate goats cheese. These ingredients we haphazardly threw together ended up making a crazy good time frittata!
But, really, you can fill frittata with whatever you like. Can’t resist bacon at breakfast time? Then add in a handful of lightly sauteed bacon. Live for greens? Then up the amount of kale and add some wilted, drained spinach and slices of spring onion. Love traditional Spanish flavours? Then fill the frittata with caramelised onion, potato, roasted capsicum and cubes of your favourite Spanish cheese. Favour French flavours? Then be inspired by quiche lorraine and fill your frittata with cubed ham, chopped parsley, peas and a pinch of nutmeg. The options really are endless!
So the next time you feel like a special something to jazz up your breakfast or brunch routine, reach for the eggs and make frittata!
- 1 potato
- 1 capsicum
- 1 onion, thinly sliced
- 1 tsp butter
- 3 medium sized kale leaves
- 5 large eggs (preferably organic and free range)
- salt and pepper for seasoning
- olive oil for cooking
- 40 g of crumbled goats cheese
- olive oil for cooking
- Prepare the vegetables (this can all be done ahead of time): Peel and dice the potato into 5 mm squares, and simmer in a saucepan of salted water until just cooked through; drain and set aside.
- Place the whole capsicum directly over a flame, and allow the skin to blister and burn. Once cool enough to touch, peel off the burnished skin. Slice the capsicum into thin slices. Set aside.
- Place the onion slices in a small saucepan with the butter and a lug of olive oil. Simmer over a low heat, stirring from time to time. Allow to soften, brown and lightly caramelise (about 15 to 20 minutes). Set aside.
- Remove the tough stem from the leaves of kale. Chop up the kale roughly. Set aside.
- Once ready to make the frittata: In a large mixing bowl, break the eggs and beat with a whisk. Add in all of the prepared vegetables, and season with salt and pepper. Stir with a large spoon to combine the mixture.
- Pre-heat your grill to a medium heat.
- Place a sturdy, medium sized, oven-proof frying pan over a medium-low stovetop heat. For this amount of frittata batter, we like to use a 20 cm diameter frying pan. Place a lug of olive oil in the base of the pan to cover it. Once warmed, pour about half of the frittata batter in the pan, then crumble in evenly all of the goats cheese, then top with the remaining frittata batter. Cook on the stovetop until the bottom of the frittata is golden brown (about three or four minutes). Then place the frittata under the grill and cook until the top of the frittata is just set.
- Remove from the grill. Flip the frittata out onto a plate, then quickly ease the frittata back into the frying pan (so that what was the top of the frittata is now on the bottom of the frying pan). Cook until what is now at the base of the pan is golden brown (another three minutes or so).
- At this point, pop a skewer into the frittata to see if the frittata is cooked through. If not (ie, if there is still some running egg inside) pop the frittata back under the grill or into an oven to finish cooking through.
- Once cooked, allow to rest and cool slightly for at least five minutes, before removing from the pan and serving.
- Frittata is delicious eaten warm from the oven; equally, it can be made hours ahead of time and eaten at room temperature. Uneaten slices also keep well in the fridge for a couple of days.