I am so grateful for the cooler weather today. Don’t get me wrong I love the sun, but now and then welcome a cooler day especially when it has been so hot.
I had great plans today of all the things I wanted to do, but I have a feeling that not too much is going to be accomplished. I just am in a relaxed frame of mind and feel like taking things in my stride for a change. (no real harm in that, is there?)
So here I am , sitting in my lounge, alongside two of my cats, Taylor and Dexter, drinking green tea and writing this post. I thought I would share today my frittata recipe with you. I love frittata’s, they are just so simple to make and best of all you can put anything in them ! This frittata is filled with goodness and all health. I decided on vegetarian. I just had to, as the last several days I have been eating….lets say more ‘of what I should not be eating’. Yes…I am feeling a bit guilty, but it is fine…I will just eat loads of vegetables and attach myself to the treadmill.
This frittata is filled only with a couple of vegetables, baby spinach which I love and peppers. I usually like to use at least three different colours of peppers, but only had two in the fridge. I enjoy the different colours of the peppers, and apart from the taste, they make the frittata look pretty 🙂 a clove of garlic which is also so good on the health aspect and loads of eggs. If you are not keen on the garlic, you can leave it out, its really up to you.
My vegetarian frittata cooks for 3o minutes in the oven, and it rises ! But its okay, once it is nice and golden brown take it out of the oven. Once it cools, it will flatten. This frittata is so soft and succulent it practically melts in your mouth. It is not only great for breakfast but is ideal for any meal at any time of day. For a light dinner, just add salad.
Baby Spinach and Pepper Frittata
Preparation time: 8 minutes
Cooking time: 30 minutes
Total time: 38 minutes
Serves 8-10 depending on size of slices
Preheat oven at 180 degrees C
Main Utensils: Oven-proof dish approximately 20 cm x 20 cm or 8″ x 8″
1 large onion
1 large red pepper
1 large green pepper
1 garlic clove
Coconut oil for frying
10 extra large/jumbo free range eggs
2 handfuls of baby spinach leaves
1 1/2 teaspoons of chopped fresh parsley *
1 1/2 teaspoons of chopped fresh thyme *
(or 1 tablespoon (3 teaspoons) of any mixed fresh herbs) substitute for dried herbs will be 1 teaspoon only). *
Salt and Pepper to taste
Chop onion and peppers to preferred sizes.
Chop up the garlic clove finely.
Chop the parsley and thyme
Saute’ the onion, peppers and garlic clove with a little coconut oil in a frying pan.
Once done take the frying pan off the stove and set aside.
Lightly chop the baby spinach and set aside.
In a medium sized bowl, lightly beat all the eggs with a fork or a hand whisk.
Add the onions, peppers, garlic, baby spinach herbs and spices into the medium sized bowl (with the eggs) and mix to combine using a metal spoon.
* Transfer into a well greased oven proof dish and place in a pre-heated oven at 180 degrees C for 30 minutes or until golden brown.
The frittata will rise in the middle.
Once taken out from the oven, allow to cool in the oven-proof dish and cut accordingly.
* I use a Spray ‘n Cook for greasing
* Feel free to increase the herbs and spices to your liking