Monday, January 08, 2007

Yummy Frittata and Good for You Too!

1 teaspoon olive oil
1 small onion finely chopped
1 clove garlic finely crushed
2 cups (300 g) grated sweet potato
2 zucchini grated
1/4 cup basil leafs torn
1/2 cup grated low fat cheese
salt and pepper to taste
4 free range eggs
150g cherry tomatoes halved


Preheat the oven to 180c. Lightly greese a 20cm round cake tin and line the base with non-stick baking paper.
Heat olive oil in a non stick frypan and cook the onion and garlic for 4 minutes or until soft. Add the sweet potato and zucchini and cook , stirring for 3 minutes, until softened slightly.
Transfer the vegetable mixture to a bowl and cool slightly. Mix in the basil and cheese, and season with salt and pepper. Stir to combine evenly. Fold in the eggs, and pour the mixture into the prepared tin. Smooth the surface.
Arrange the cherry tomatoes over the mixture, cut side up, and press in gently. Bake for 45 minutes, until set and golden. Leave in the tin until just cool enough to handle, then turn out and quickly invert right side up onto a plate.
Cut the fritatta into 6 wedges and serve with salad leaves, lightly dressed with lemon juice.

This is a great tasting frittata and I had one and half slices for tea and am taking a slice for lunch. Of course I varied the recipe. I put the tomatoes in cut side down and I served from the baking dish - most importantly I cooked this in the microwave for approximately 12 minutes - who has 45 minutes on a weeknight!!!

Aunty A.

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