Kitchen Sink Frittata

This recipe is adapted from a Donna Hay classic and is one of my never-fail, stand-by, throw-everything-left -in-the-fridge type recipes. I start with the basic egg mixture and use whatever vegies I have. My lazy twist on the traditional frittata recipe is to bake it in the oven using a cake tin, pyrex or roasting tin. It’s much easier than on the stove and under the grill! I never seemed to have the right fry pan, or a grill to be able to do that anyway, so this method was borne out of necessity!

Ingredients:

6 eggs
1 cup cream
½ cup grated parmesan cheese (or you can substitute other types or a combination of cheeses)
2 tablespoons shredded basil (or 2 teaspoons dried basil)
cracked black pepper

Vegetables - whatever you have!
I usually use potatoes - in large chunks (there’s no need to peel them if don’t want to
Any or all of these:
Sliced capsicum (bell peppers), sliced mushrooms, sweetcorn kernels, chopped asparagus, chopped zucchini (courgette), Chopped pumpkin or sweet potato, broccoli, cauliflower, the possibilities are endless

I sometimes add cooked sausage, chorizo, bacon or ham, or cooked chicken

Method:

Pre-heat oven to 180C.

Partially cook any vegetable that might need it. I like to roast some vegetables such as potatoes, pumpkins, capsicum and zucchinis if I have time. Otherwise steaming or microwaving is fine.

Add all vegetables to a greased cake tin, pyrex glass dish or roasting pan. Beat eggs and combine with cream, cheese, basil and pepper. Pour over vegetables and combine, making sure everything is evenly spread.

Bake for 40-50 mins or until golden. Allow to stand for 5 minutes , then cut into squares or wedges to serve.

This a great lunch or picnic dish (it’s just as tasty served cold). It can be prepared in advance and baked in the oven at the last minute, so its perfect for entertaining. A fantastic and easy accompaniment to a BBQ or roast meat.