Frittatas are wonderful – good hot or cold, naturally gluten free, and can be taken on picnics just like a quiche (but without the pastry…).
The kumara used in this recipe provides plenty of substance, and a small amount of sweetness to the dish. And I find this is great for filling kids’ bellies.
You can use almost any vegetable combination you like. Just reduce the potato quantity by the same amount of veggies you throw in. Pumpkin is always nice, or you might enjoy courgettes, finely sliced green beans, red peppers… whatever you’re into really.
A little crumbled feta cheese is also a tasty addition. But if your kids don’t like feta, just add this after cooking as a garnish for the adults.
- 4 medium potatoes peeled and sliced
- 2 medium kumara peeled and sliced
- 2 large onions peeled and sliced into half rings
- 50 g butter melted
- 6 eggs
- 12 tbsp milk or a mix of milk and cream
- 1 tsp salt
- Grated black pepper
- About ½ cup grated parmesan cheese for spreading on top of frittata when grilling
- About ½ cup grated tasty cheese to incorporate into the frittata mix
- A good big handful of spinach leaves washed and chopped.
Melt butter in a large heavy frying pan with a metal handle (so it can go under the grill).
Gently fry onion for a couple of minutes then add the potato and kumara slices. Stir well to coat evenly with butter. Cover and cook over low heat, stirring frequently until the vegetables are tender (usually 15 to 20 minutes).
Add the spinach and cook very briefly until just wilted (about a minute or maybe less)
Whisk the eggs, milk, salt and pepper together, and add the grated tasty cheese. Add this to the pan and shake gently to distribute evenly.
Cover the pan and cook on low heat until the egg mix is almost set.
Sprinkle the parmesan over the top and place the pan under the grill to set the mix and lightly brown the cheese.
Slice into 6 even pieces and serve with a green salad, or green beans, and sprinkle over some fresh parmesan cheese, and finely chopped Italian parsley.
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