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Fritata

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 :)

Fritata

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.

Fritata

Next, I sauteed a leek with a heap of butter and crushed garlic. This made the house smell awesome!

Fritata

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.

Fritata

In the end, I ended up using 11 eggs, but this is something I play by ear. Whisk these up with a fork.

Fritata

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.

Fritata

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.

Fritata

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!]

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Rish and I spent Thursday wandering around Hobart, checking out the cute little houses of Battery Point, and eating lots of food.

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We stopped for lunch at Jackman and McRoss, a bakery in Battery Point. And, despite being full from breakfast still, we couldn’t resist their fresh offerings.

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Rish went for a delicious Lamb Shank pie.

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While I had a Frittata with a side salad.

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Mmmmmmmmmm.

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Washed down with the Citron Presse (juice f a lemon with sparkling mineral water) for me and a bottle brewed local ginger beer from Gillespie’s for Rish.

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Jackman and McRoss
57-59 Hampden Road
Battery Point TAS 7004
(03) 6223 3186

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