Colourful and adaptable, a vegetable frittata can include all kinds of vegetables depending on what you have in the fridge or garden. Once cooled it cuts easily.
1 Large Sweet Potato
2 cm piece Fresh Ginger
2 Garlic Cloves
3 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion
1 Small Bunch Asparagus
1/4 Red Capsicum
Large Handful Baby Spinach Leaves
About 200ml Cream
About 80g Grated Tasty Cheese
About 25g Grated Parmesan.
Salt and Pepper to taste
1. Line a loaf tin with baking paper, extending up the sides
(you may have to cut slits in the corners to bend the paper around neatly). Preheat oven to 170 C.
2. Peel sweet potato and onion. Cut into thick slices. Put the olive oil in a baking tray, add the sweet potato, onion, peeled and chopped garlic and peeled and grated/chopped ginger. Toss them in the oil. Sprinkle with salt and pepper.
3. Place in oven and bake for approx. 20 minutes until sweet potato is just tender. Remove from oven. Reduce oven temperature to 160 C.
4. Cut the capsicum into strips. Cut the tough ends off the asparagus stalks. Place both in a microwave steamer, or steam over a pan of hot water until just tender (3 minutes?).
5. Whisk the eggs and cream together and season with salt and pepper to taste. (I use very little salt).
6. Once the sweet potato and onion are cooked, place the capsicum in a layer on the bottom of the loaf tin. Now do a layer of sweet potato and onion, a layer of asparagus, spinach, then more sweet potato/onion. Try to level the top somewhat.
7. Pour over the egg and cream mixture, giving it time to trickle down through the layers.
8. Sprinkle with tasty and then parmesan cheese.
Bake at 160 C for about 40 minutes, until a knife inserted down through the middle no longer reveals uncooked, runny egg.
9. Cool a bit before tipping out and cutting into slices. The frittata can be eaten warm or cold, with salad.