When all else fails, and I’m lost for inspiration, or just ingredients in the kitchen…I roast some vegies. Why? Because you can roast just about anything that you’ve got on hand, whether it be a couple of rogue spuds or a head of cauliflower, and they can be turned into about a thousand awesome dishes. Some of my faves are:
* haloumi and roast pumpkin salad
* roasted cauliflower salad with pine nuts and tahini dressing
* lasagne – roasted veg style
* spring spaghetti – roasted peppers, zucchini, garlic, onions tossed through wholemeal pasta with some fresh pesto or herbs
Frittata with Sweet Potato, Feta and Silverbeet
8-10 eggs, depending on their size
2 tablespoons cream
3-4 large silverbeet leaves, sliced finely
1/2 medium sweet potato, chopped and roasted
100g reduced fat feta
Nuttelex or butter for greasing
Salt and pepper to taste
Preheat the oven to 180C. Grease a square oven proof dish, mine was around 15cm x 15 cm. Arrange the roasted sweet potato in a layer on the bottom of the dish. Spread the silverbeet over the top (no need to precook the silverbeet).
In a large bowl, lightly whisk the eggs with the cream. Season to taste and crumble the feta in. Pour this mixture over the silverbeet and sweet potato. The frittata will rise slightly in the oven, but if you feel there is not sufficient egg/cream mix just whisk up a few more eggs with cream and add to the dish.
Bake for 25 mins. Allow to cool slightly before slicing and serving with any kind of kick ass salad.
You can use any roasted veg in this, anything you’ve got in the fridge. Frozen vegies like peas would also be great….the beauty of frittatas is that they are so versatile that you really can just whatever you have. I’m keen to try one with beetroot, goats cheese and roasted potato. Pea/fetta/spring onion would be pretty ace too 🙂
Happy Friday y’all!