Hakuna Frittata

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I am the Lunch Lady
8 August 2013

Ok, I’m sorry for the naff name (not really, I think it is awesome). But when I was driving the kids to school today it hit me like a bolt of comic genius lightening! It’s a worry free dinner that doubles as a lunchbox winner! It’s our problem free philosophy. Alright, enough.

Let’s get real now. This meal is such a great way to feed you and the kids great healthy food with zero fuss. Often you find you’ll have random veggies lying around the kitchen and have no idea what to do with them. They might be a little on the older side of their fridge crisper life and not in quantities that could make anything substantial on their own. So chuck em all together in a frittata and enjoy!

The best thing is, too, if you make a HUGE one, you can cut it up for the kids lunches the next day and beyond!

What you need:

  • Veggies (root veg are best or you could slice some tomatoes on top to be fancy
    – (I used about 6 potatoes, 4 carrots, 4 small beets and 3 onions)
  • 8 Eggs
  • 1 cup of grated cheese (whatever you have lying around, all cheese is awesome)
  • Rocket
  • Feta
  • Cumin + Paparika (optional)
  • Salt

What you need:

  1. Put on your oven to 190˚
  2. Grease and line a tin (baking dish is good, as you can put a whopper of a frittata in)
  3. Bring a pot of salted water to the boil and then bring to a simmer. Pop your root veg in until you can put a fork in them easily. Some will take less time and some will be more so keep and eye on them. Once done, let them cool down so you can chop them up ready for the frittata.
  4. While the veg are boiling chop up you onions in to little bits.
  5. Pop a little oil, smoked paprika and cumin in to a pan on medium heat. Once you can smell the awesomeness, pop your onions in, Keep stirring until nice and soft.
  6. Once your root veg is ready, chop them up in to thin slices (about 5 – 7mm) and season them with a little salt.
  7. Crack your eggs in to a mixing bowl and whisk up with a pinch of salt.
  8. Chuck in some cheese (leave some for sprinkling on top, or just grate more on, that’s what I do) and whisk it in.
  9. Pop in the veg and onions and mix.
  10. Pour your delicious veg and egg mix in to your dish.
  11. MORE CHEESE ON TOP PLEASE!
  12. Pop it in the oven for 25 – 30 minutes  (my oven is SLOOOOOOOWWWWW) so keep an eye on yours)
  13. I like to finish the top of mine under the grill, so pop it under there for the last 5 minutes.
  14. Once it is nice and golden on top, get her out, sprinkle rocket and feta over the top and serve. (oh and maybe some olive oil and balsamic if you feel like being a little extra fancy)
  15. EAT!

This recipe really is a bit of a guide, as it is so dependent on what you have in the kitchen. You might have spinach, which you can just chuck straight in (or you can wilt it a little, but hey, who has time).

If you have any questions, please feel free to pop me an email, I am more than happy to help!