I went a bit crazy grocery shopping, considering we are only home for 2 days this week, so was thinking of a way to use heaps of veggies, as well as the stuff I scored from the garden. I’m generally not a big fan of cauliflower, but considering how fresh and delicious it looked I knew that I needed to incorporate it somehow into our dinner, along with the fresh spinach and kale, especially if I could disguise it slightly from the boy (I’m pretty sure he would not be impressed by steamed kale, as nutritious as it might be).
Searching for recipes on some of my favourite food blogs, I came across a delicious idea for cauliflower, and thought that it might be great incorporated into a frittata. If you are ever stuck for an idea for vegetarian food, make sure you visit 101cookbooks for inspirational and, most of all, healthy recipes. She also has a cookbook, Super Natural Cooking, that is definitely on my wishlist!
To be perfectly honest, very little of the cauliflower actually made it in as it was so good I just couldn’t stop eating it!
The rest of the veggies were pre-cooked, either roasted in the oven (sweet potato, pumpkin, cherry tomatoes) or fried in a pan (red onion, zucchini, cauliflower and greens) and then well seasoned and topped with continental parsley.
I cheated a little and used frozen shortcrust pastry, blind-baked and then topped with the veggie mixture.
About 4 whisked eggs were all that was needed, and a little shaved parmesan was added before the whole thing was put in the oven for about half an hour.
A quick salad full of freshly picked greens (rocket, curly endive, spinach, lettuce, red mustard etc.), edible flowers (nasturtium and bok choy flowers) and sourdough croutons used up most of my garden haul and a day old bread, and was the perfect addition to our frittata.
Who knew flowers would be so tasty and so pretty at the same time?
The final product…
All photos from my camera
- shortcrust pastry
- red onion
- sweet potato
- cherry tomatoes
- greens (I used spinach, kale and rocket)
- flat leaf parsley
- cheese of your choice (I used parmesan)