For dinner tonight I wanted to make something light, healthy and use up the withering vegetables in my fridge and cupboard. At the start of the week I realised I had somehow managed to accumulate 3 cartons of eggs so, a frittata it was.
Inspired by the Healthy Food Guide recipe for Potato and Spinach Tortilla I put together the following dish.
Frugal Frittata Recipe
- ~2c vegetable, chopped into cubes (I used kumara, pumpkin and potato but I’m sure you could also use parsnip, carrot, courgette or broccoli)
- 4 eggs
- 1 TBSP cottage cheese
- 2c baby spinach leaves
- 1/4t nutmeg
- salt and pepper to taste
- Roast or fry vegetables until tender in a splash of olive oil until tender
- Whisk remain ingredients together and stir through cooked vegetables
- Bake until golden, puffed up and firm to the touch (about 20 minutes in my oven)
I served this easy meal with some crisp cos leaves, some cottage cheese and a teaspoon of chutney. Not the most attractive looking dish but it tasted good.