Recipe: Frittata

Fritatta, vegetarian, feta, basil

I’ve been watching the original Broadway version of Into the Woods on the weekend ahead of the upcoming movie version starring Meryl Streep and Anna Kendrick. A workmate of mine who loves musicals even more than I do loaned me the DVD a while back when he heard I had never seen it, telling me I would love it. Well, it took me a while to get around to watching it but I did and it was amazing! It was so sweet and funny and sometimes sad. My two favourite songs from the show? Agony and No One is Alone. I can’t wait now for the movie version, especially to see what they’ll do with the setting of the woods and the characters’ outfits. Though the original Broadway version was amazing, it was staged some years ago and I’d love to see what the costumes will look like in the updated movie version!

While having my lazy weekend, I was tempted to not bother with cooking and just turn to the old college staple of instant noodles for lunch. But I didn’t really want to have something unhealthy after being relatively good last week with my eating habits and I thought I’d rustle round the fridge for something fresh and quick that I could cook up easily.

I ended up making this vegetarian frittata out of ingredients I had on hand and it turned out to be really quick and delicious! Fresh is always better than processed instant meals 🙂 The only thing that wasn’t exactly fresh was the frozen veggie mix, but nutritionists have always said frozen vegetables are just as healthy as fresh ones, if not even more packed with nutrients as they are snap freeze right after being picked and blanched, and anyway any veggies are way better than none!

Vegetarian Frittata:

Ingredients:

  • A few handfuls of frozen vegetable mix, thawed (I used a mix of corn, capsicum and peas and blanch them for a minute or two in a bowl filled with boiling water straight from the kettle to thaw quickly)
  • Four eggs
  • Paprika
  • Cracked pepper
  • A few cubes of feta
  • A handful of fresh basil

Directions:

Crack eggs into a bowl and beat to combine. Add the frozen vegetables and season with paprika and cracked pepper.

Heat a little oil in a frying pan. Turn the heat down to medium and add the egg mixture. Let cook until the eggs are cooked and set.

Slid the frittata onto a plate. Crumble the feta over the top of the frittata and garnish with the basil. Serve and enjoy!

1 COMMENT

  1. Pingback: Week in Training (January 19th to 25th) The Salonniere's Apartments

LEAVE A COMMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation