start this frittata with a potato and artichoke base, continue by building layers of vegetables you have on hand that look like they might fit, then top if off with some nice organic, animal-rennet-free brie, grilled
This frittata serves 4. It takes about 30 minutes to prepare.
Ingredients
- olive oil for frying
- 150g cooked potato
- 1 bunch fresh asparagus, chopped
- a sprinkle of chilli
- 1 can of artichokes, quartered
- 100g frozen peas
- 1 can of corn or kernels from two cooked pieces of corn
- 100g spinach & rocket mix
- 6 eggs, lightly beaten
- sea salt to taste
- 100g sliced rennet-free brie (I use Timboon organic)
- a sprinkle of sweet paprika
How it’s done
- Prepare the frittata base: Heat some olive oil in a large, non-stick frying pan, add a little ground sea salt, then add the sliced, cooked potatoes. Fry on a high heat until golden on both sides. Add quartered artichoke hearts, chopped asparagus and a sprinkle of chilli. Turn the heat down to medium.
- Add layers of vegetables: Add frozen peas and corn – there’s no need to stir the mix now. Add spinach and rocket mix.
- Add eggs and cheese: Lightly beat eggs in a bowl with a fork. Grind in some sea salt. Pour the mix over the vegetables cooking in the pan. Thinly slice the brie and layer over the egg & vegetable mixture. Place a lid on the fry pan to help the egg mix set. Turn the heat down a little so you don’t burn the base and leave this cooking for ten minutes.
- Add more garnish and grill the top: Turn the grill onto high, and turn the stove off. Take the lid off the pan then sprinkle the cheese with paprika. In the picture above, I’ve added onion and olives to half of the frittata – some people don’t like onions and olives, and some do, so you can cater for personal preferences easily. Grill on high until the cheese has browned.
- Serve it: Slide the frittata onto a serving plate – it usually comes out easily, though if there’s any sticking, free the frittata up a bit using an egg lifter. Cut the frittata into 4 if it’s a main course or 8 if it’s a snack. Serve with some truss tomatoes.
Tags: artichokes, frittata, main course, olives, potato, recipe, vegetarian
