Roast vegetable frittata

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Gluten Free Roast Vegetable Frittata

Oh my. I can’t believe how long it has been since my last post.

But in my defence, in the last couple of months I started working for myself and got married. So there.

Thankfully after all this busy-ness, we recently had a public holiday, which is my favourite excuse to have a BBQ lunch and catch up with friends.

The friends in question have recently had a baby (and one is vegetarian), so we were after a quick and easy lunch. It was also about 40˙C  so weren’t keen for hot food… this frittata is just the ticket! It can be made the day before and is delicious cold, making it great for picnics and similar occasions.

It’s chocked full of vegetables and protein, making it wonderfully filling and satisfying, without being too stodgy.

The vegetable ingredients below are a suggestion only, and you can replace, use anything you have to hand.

You can also leave out the cheese and make it dairy free as well.

Gluten-free Roast Vegetable Frittata

Ingredients:

The below vegetable and herb ingredients are a guide only. You can easily substitute your preferred vegetables, or use those at hand.

  • 1 x sweet potato
  • 1-2 x capsicums, roasted (or you can use bought roast capsicums from the deli section or jarred)
  • Handful baby spinach or rocket
  • Few sprigs of fresh basil or parsley
  • 6-8 eggs
  • 150grams (ish) fetta (optional, leave it out to make this dish dairy free. FYI, I use goat’s fetta)
  • Olive oil
  • Salt and pepper to taste

Method:

  1. Preheat oven to 180˙C (for pre-roasting the vegetables, then cooking the frittata).
  2. Grease and line a square or round baking tin for the frittata. I recommend a round one with releasable sides.
  3. Peel and slice the sweet potato into approximately 5mm thick slices. Place in a baking tray drizzled with olive oil and bake for 10-15 minutes, until soft. Remove from oven and cool.
  4. Slice and de-seed capsicums (if using fresh). You can either roast them with the sweet potato, or place under a grill, skin side towards the heat/flame. Cook for a few minutes, and keep an eye on them as the skin starts to pucker and blacken. Don’t worry about the skin burning, this is ideal. Try to get as much of the skin blackened as possible.
  5. Roasted capsicums in plastic bag. Looks weird, but it works.

    Roasted capsicums in plastic bag. Looks weird, but it works.

    Remove the capsicum from either the baking dish or grill, place in a plastic bag and seal. Stay with me here… this is a trick my Dad taught me on how to easily make your own roasted capsicum.

  6. Leave the capsicum in the plastic bag for about 5-10 minutes so that it steams up. This is a great time to be preparing other vegetables etc. Remove capsicum from bag, and peel away the skin. If using the grill method, this burning and then steaming makes it really easy to remove, while also giving it a lovely roasted flavour. Don’t worry if you can’t remove all the skin, just remove as much as possible.
  7. Rinse any fresh leaves that you’ll be using, and slice the fetta into 5mm thick slices (if using).
  8. Begin your frittata assembly by lining the baking tin with a layer of sweet potato, then capsicum, then spinach/rocket/herbs, then some crumbled fetta, and repeat until your baking tin is nearly filled to the top.
  9. Now crack 6 eggs into a bowl or jug, season with salt and pepper (though I don’t recommend using salt if also including fetta, as it can become too salty), and mix to combine. I also recommend starting off with 6 eggs so that your tin doesn’t overflow…
  10. Pour seasoned egg mixture into tin over vegetables. Pour through the gaps, and turn the tin to make sure the egg fills up all the spaces. If you can’t see the egg mixture through the top layer, crack, beat and add 1-2 more eggs until you can see the egg.
  11. Place frittata in oven and cook for 30-45 minutes until firm to the touch, and you are sure all the egg is cooked. This time will vary depending on your oven. It actually took 1 hour in mine. It’s much better to be safe and overcook (providing you don’t burn it) than undercook though.
  12. Once cooked, remove from oven, and allow to cool in baking tin for 5-10 minutes, just to make sure it stays firm. Then remove from tin, and serve warm or cool completely to serve cold.

Enjoy! Let me know any other vegetables you would, or do add to yours in the comments!

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3 easy dip recipes: Hummus, Lentil and Beetroot

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Hummus and Lentil Dip

I love nibbly picky food, which is probably why I love dips. I love easy to make dips as well, AND knowing what’s in them, since so many dips these days are getting all very gourmet with cashews and parmesan and all these things that don’t agree with me in them…

One of my favourite things is when friends drop in for a drink and knowing that I can quickly whip up some dips with what’s in our cupboard. And rice crackers are always in there too.

These three dips are my staples, and can all be made with tinned ingredients, or the key ingredients can be cooked from scratch, but to be honest, the tinned versions are very, very good. And the quicker they’re ready, the quicker I’m back socialising and enjoying them!

Beetroot Dip

This dip always goes down a treat. In fact, there was none left to photograph…

Ingredients:

  • Tin of sliced or whole baby beets (can also use home roasted beetroot, but the tinned ones have a nice sweetness to them)
  • Garlic (I LOVE garlic, and am told I tend to put a bit too much in… I figure if we all have it tho, we’re fine! Use as much as you’re comfortable with tho, 1-2 cloves minimum)
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste)

Seriously, that’s it.

If you can tolerate it, you can also stir through a tablespoon or 2 of natural yoghurt at the end.

Method:

  1. Drain the beetroot (if using tinned), place in a container that’s suitable for blending (e.g. a tall jug if using a hand held blitzer thingy, or if using a food processor, in the food processor).
  2. Peel and roughly chop the garlic cloves, and add to bowl of beetroots, along with the cumin, salt and pepper.
  3. Blend with the food processor or the hand held blitzer thingy. I was given my blitzer by my old crazy neighbour Greg* when he got a proper food processor and it’s great for this type of use.
  4. Blend until all ingredients are mixed, but I prefer to leave it with a bit of texture.
  5. As mentioned above, add a tablespoon or 2 of natural yoghurt (e.g. sheep’s milk yoghurt) at the end for a creamy texture.
  6. Serve in a bowl, garnished with some fresh parsley leaves, and accompanied with gluten free rice crackers, vegetable sticks etc.

*Not to be confused with Old Greg from The Mighty Boosh.

Lentil Dip

This dip is my fiance’s new fav…

Ingredients:

  • Tin of lentils (can also cook red lentils in the stock, but this is the easy version)
  • Half a red onion, finely chopped
  • 1-2 cloves of garlic (or as much as you’re comfortable with)
  • 1/2 cup chopped parsley leaves
  • 1-2 teaspoons (gluten and dairy free) vegetable stock (to taste)
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste)
  • Olive oil

Method:

  1. Drain and rinse the lentils (if using tinned), place in a container that’s suitable for blending (as above).
  2. Peel and roughly chop the garlic cloves, and add to bowl of lentils, along with the onion, parsley, stock, cumin, salt, pepper, and 1 tablespoon of olive oil to begin with.
  3. Blend with the food processor or the hand held blitzer thingy.
  4. Once you’ve done the initial blend, you can taste and adjust as required, e.g. extra olive oil if dry, stock, cumin etc, to your tastes.
  5. Blend until all ingredients are mixed, again, I prefer to leave it with a bit of texture.
  6. Serve in a bowl, garnished with some fresh parsley leaves, and accompanied with gluten free rice crackers, vegetable sticks etc.

Hummus

To be honest, I haven’t found a great combination/balance for hummus yet, and the above two dips are my preferred ones. We tend to always have chickpeas in the cupboard though, making this one a good option. I once had a bought hummus made from cannellini beans and am keen to try making that. Will let you know how it goes.

This is the best combination for hummus I’ve found so far, happy to hear your version though…

Ingredients:

  • Tin of chick peas
  • 1-2 cloves of garlic (or as much as you’re comfortable with)
  • 3 or so tablespoons of olive oil
  • 2 tablespoons tahini paste (ground sesame seeds)
  • Juice of 1 lemon
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste, if required/desired)
  • Cayenne pepper (to garnish, if desired)

Method:

  1. Drain and rinse the chickpeas, place in a container that’s suitable for blending (as above).
  2. Peel and roughly chop the garlic cloves, and add to bowl of chickpeas, along with the olive oil, tahini, lemon juice and cumin.
  3. Blend with the food processor or the hand held blitzer thingy.
  4. Once you’ve done the initial blend, you can taste and adjust as required, e.g. extra olive oil if dry, salt and pepper, cumin etc, to your tastes.
  5. Blend until all ingredients are mixed.
  6. Serve in a bowl, garnished with a drizzle* of olive oil and a sprinkling of cayenne pepper, and accompanied with gluten free rice crackers, vegetable sticks etc.

And enjoy!

*How good a word is “drizzle”!?