This Fritata is one of my evolving recipes :) It always contains Greek Yoghurt and many eggs, but the other ingredients come and go, depending on availability and mood :)
This week, I started with a whole heap of roasted kent pumpkin and orange sweet potato. Chopped up small, and roasted in an olive oil and tamari coating. I find the soy sauce/tamari brings out the sweetness of the orange vegetables.
Next, I sauteed a leek with a heap of butter and crushed garlic. This made the house smell awesome!
Once the leek was all soft, I put the heat down to 1, and added a bag of baby spinach leaves. I folded them in, letting them wilt. I turned of the heat, and popped the lid on the pan, letting them wilt and garlic up while I assembled the wet ingredients.
In the end, I ended up using 11 eggs, but this is something I play by ear. Whisk these up with a fork.
I used the whole tub of Greek yoghurt (1 litre) but I didn’t end up using the cream, that was just there for backup in case I didn’t have enough mix for the vast amount of veges I’d cooked. But the potato and pumpkin shrank quite a lot in the cooking process.
Here, I mixed the eggs, yoghurt, and a cup of grated extra sharp cheese. Then mixed through the veges, and the spinach/leek mix.
Then I poured it into a large pyrex dish, and decorated with sliced cherry tomatoes. It was in the oven at 160 for about an hour.
And it was noms. Especially with home made herb and garlic buttered bread :)
[please forgive my photo quality! I’m using an old iphone 3G until my new android arrives for my birthday!]
Since silverbeet is in season and abundant, I used this Spanakopita recipe from SBS Food as inspiration for this Spanakopita.
I have to say I think I upped the amount of cheeses in it, and I forgot the nutmeg, but this turned out awesomely, with all the ingredients (yup! even the fresh dill sprigs!), except the pastry (Aldi only has shortcrust and puff), from Aldi!