Full of protein and nutrient dense vegetables, frittata is the go-to dish when you want something quick and easy that does not compromise on taste. Most of the ingredients are usually already on hand in the kitchen and any vegetables and leftovers can be used to make a great dish. I usually like to add some oven roasted sweet potato or pumpkin, whatever vegetables I have, some fresh herbs and a sprinkling of parmesan cheese. A perfect dish for Meatless Monday.
The recipe below was made one night when we got home from the gym with what was in the fridge – the star being a beautiful big bunch of Rainbow Chard.
¼ Pumpkin chopped into 2cm squares
1 onion, chopped
4 cloves garlic, finely chopped
1 leek, finely sliced
1 bunch Rainbow Chard
¼ red cabbage, sliced
½ bunch Basil, chopped
Place pumpkin in a baking tray, coat with oil and bake at 180C until just soft (about 10 – 15 min). Heat some coconut oil in a frypan and cook onion, leek and garlic for about 5 minutes. Add cabbage and cook for a couple more minutes. Add the Chard and cook until wilted. Remove from heat to cool.
Whisk eggs in a bowl, add basil, salt and pepper. Spray a slice dish with oil. Place the Chard mixture over the bottom of the dish, sprinkle with feta and pepitas. Gently pour the egg mixture into the dish. Sprinkle with parmesan and cook at 180C for 30 – 40 minutes.
Serve with salad.