Kirsty’s Free-ta-ta

Note:
My new oven isn’t fan forced which makes baking long and difficult. So when my friend Eva asked me to make my famous zucchini slice, I decided to go for a frittata instead. This recipe is easy and makes for a fun meal at anytime of the day. Apologies to my vegan friends, this one isn’t for you.

Ingredients:
Olive oil
1 leek, sliced finely
1/4 cup of mushrooms, sliced finely
2 handfuls of baby spinach
1 handful of fresh parsley, finely chopped
2 ripe tomatoes, sliced in rounds
a few leaves of basil
6 eggs, beaten lightly
1/4 cup of soy milk
a pinch of salt
a few teaspoons of black pepper

Instructions
Use a frypan that is large enough to hold an omlette but can also fit under your griller or be placed in the oven.
1. Lightly sauté the leek, mushrooms, baby spinach and parsley in olive oil.
2. Once the ingredients have wilted a little, spread them out evenly at the base of the frypan.
3. In a bowl, lightly beat the eggs and add the soymilk, salt and pepper. Combine.
4. Pour the egg mixture over the ingredients in the frypan.
5. To the top of the frittata, add the tomato slices and make a pretty pattern with the basil leaves in the centre.
6. Cook the bottom half of the frittata on a medium heat.
7. Once the bottom of the frittata is brown, place the frypan under a griller or in the over to cook the top half. Under a griller, it will only need 5 minutes or so to cook through. The frittata is ready when it bounces back when touched.
8. Pull out from under grill or out of oven and leave to cool for a while. If you remove it too early from the pan, you risk breaking it.
9. Serve with your favourite salad. Yum!

Kudos:
An original recipe for Vegematarian (but not the first person to make frittata, that’s for sure).

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