March 2, 2015

Rainbow Veggie Baked Frittata

I remember as a kid going into my grandmother’s chicken coup to pick fresh eggs in the morning. There was so much excitement, so much mystery. Would the chickens have laid eggs for us to pick? How many would there be? Which chickens laid them? I just know you’re getting excited even as you read this.

But then one sad day, as I walked away from the chicken coup in my pink and yellow girly pijamas, as happy a 7-year-old as can be, a rooster decided it would be fun to casually attack me from behind. Have you ever had a huge bird claw itself onto your clothes and frantically flap it’s huge wings? It’s the exact opposite of fun.

So, for a while, I went off anything related to chickens and eggs. Might have been post traumatic rooster-stress, or maybe I was just being a difficult child. Whatever the reasons though I got over it and can now look at eggs in all it’s glory!

Anyways! Back to this frittata!

I’m definitely big on quick and easy lunches. Huge actually.

Unless I’m testing and making something for the blog, I like my meals to be in my plate and on it’s way into my mouth with little effort. Oh, and it’s gotta taste amazing. I never said I wasn’t picky!

This frittata ticks all the marks.

It’s super flavoursome, fuss-free to make, looks gorgeous, and can be eaten either hot or cold, which means I can grab a slice straight from the fridge and either squish it between two slices of break or plop it on top of my favourite kale salad.

Oh, and smashing some avocado over it is compulsory, of course.

Eggs got a really bad rep a few years back, poor things. They were falsely accused of being the worst thing you could ever do to your cholesterol, and there were many claims that you should go nowhere near more than 2 per week.

Luckily such crazy-talk has gone away, and people now see eggs clearly for the protein and goodness powerhouses they can be. Just please try your best to buy organic, free range, pastured eggs, as battery-caged chickens are injected with hormones and kept in inhumane conditions, the poor fellas.

Someday I hope to have my own little chicken coop like my granny’s (don’t tell Matt though, he’s not ready to hear this kind of stuff yet! He’s a city boy, bless him).

Rainbow Veggie Baked Frittata

Save Print

This super easy veggie frittata is super flavoursome and a great staple to have in the fridge for a quick snack or dinner. Add it to sandwiches or make a salad, heat it up or eat it cold, it'll taste delicious no matter what and means you'll have less fussing about the kitchen!

Author: Teffy Perk

Recipe type: Lunch, Snack, Healthy

Serves: 4-6

Ingredients

Coconut oil for your tray plus 1 tbsp for cooking the veggies
1 small red onion, cut into half moons
1 clove of garlic, finely chopped
1 small broccoli head, cut into small florets
2 large handful greens (I used weeds)
5 medium heirloom tomatoes, chopped into thin rounds
8 eggs
1 large carrot, grated
Grated pecorino (optional)
Small handful each of fresh basil and parsley leaves
Salt + pepper
Red chilli, chopped (and deseeded, if needed)

Instructions

Pre-heat your oven to 175ºC/350ºF and lightly grease an ovenproof glass or ceramic tray with some coconut oil.
Add a skillet with the 1 tbsp of coconut oil on medium heat and add your onions and garlic. Sauté them for about 5 minutes, tossing frequently, until they are cooked. Add in your broccoli florets and decrease the heat to a low-medium. Cover the skillet and cook again for 5 minutes, tossing occasionally, until the broccoli is slightly cooked but still has a bite to it.
Add your greens and toss them about, and cook them just until slightly wilted but still vibrant green, about 2 minutes. Remove from the heat and add to the bottom of your oven-proof tray. Add your chopped tomatoes to the tray, reserving a handful to add on top.
In a large bowl, beat your eggs with the salt, pepper, pecorino (if using), carrots, and herbs until combined. Carefully pour over the broccoli and greens mixture in the tray, making sure it is well spread so that not all the greens sink to the bottom.
Top with the reserved tomatoes, chopped red chilli, and bake for 20 minutes.
To test if it’s done, use a knife to make a cut in the middle. If there is any raw runny egg, add back to the oven for a little bit longer. If fully cooked, take out of the oven and let cool for 5-10 minutes before slicing and serving.

Notes

DAIRY-FREE - omit pecorino cheese

FRESH HERBS - If you don’t have any fresh herbs, then you can use some dried italian herbs instead.