A frittata is a type of Italian omelette, typically filled with a combination of meat or vegetables and cheese. Serve this vegetarian version with a spinach salad and boiled new potatoes. It makes great picnic fare, too.
10 minutes prep time
20 minutes cook time
2 tablespoons olive oil
3 leeks, white part only, sliced into rings
1/2 butternut pumpkin, about 500 g, peeled and cut into small cubes
2 tablespoons pine nuts
8 IGA Signature Eggs
1/2 cup (125 ml) pouring cream
3 tablespoons IGA Signature grated parmesan
2 fresh sage leaves or a small bunch of fresh chives, about 20 g, chopped
salt and freshly ground black pepper
Cook leeks and pumpkin: Heat oil in a heavy cast-iron or non-stick frying pan (25–30 cm diameter) that can be used under the grill (wrap a wooden handle with foil). Add leeks and pumpkin and stir well. Cook, stirring frequently, over medium heat 10 minutes or until just soft. Stir in pine nuts.
Prepare eggs While vegetables are cooking, break eggs into a large bowl. Add cream, parmesan and herbs. Season and mix thoroughly with a fork. Stir in cooked vegetables, then tip the whole mixture back into the pan. Reduce heat and cook gently 4–5 minutes or until almost set. Meanwhile, preheat grill to high.
Brown top: Slide pan under the grill and cook the frittata 2–3 minutes or until puffed and golden brown. Serve hot or warm, cut into wedges.
Each serving provides:
19 g protein
35 g fat of which 11 g saturates
19 g carbohydrate
Try different combinations of vegetables instead of the butternut pumpkin and leek filling. Here are some ideas:
200 g sliced mushrooms and 100 g thawed frozen peas or cooked green beans, halved. Cook 5 minutes at step 1
Or try 50 g thickly sliced semi-dried tomatoes and 3 thinly sliced capsicums. Cook vegetables for 5 minutes at step 1, then add 2 crushed cloves garlic to the egg and parmesan mixture
Make a crunchy salad of ready-prepared baby spinach leaves and croutons. Toss with a tangy dressing flavoured with a little wholegrain mustard and honey.