Looking for some tasty inspiration? Want to use up those veggies lying in the bottom of the crisper? Here’s a throw together recipe that often makes it appearance, all be it with a variety of different ingredients, when I’m looking to cook something satisfying for either breakfast, lunch or our favourite hybrid, brunch. The humble vegetable omelet/fritatta.
Please forgive the photo’s, I am not a photographer obviously, but thought I’d include them to give you an idea. This particular fritatta looks a little thin, so next time I will use a slightly smaller skillet. I’ve listed the ingredients I used today but these can be substituted for what ever veggies you like. If you like to add meat to your fritatta’s you can’t go past some diced bacon pieces or thinly sliced chorizo.
Ingredients
6 700gm eggs
Salt and pepper to taste
Finely chopped parsley
1 tsp crushed garlic
2 small potatoes, cubed
1 medium onion, thinly sliced or diced
1 small red capsicum, thinly sliced or diced
1 bunch of asparagus, chopped
1 cup of shredded tasty cheese
Olive Oil
Method
Gently fry the garlic, onion and capsicum in a small amount of olive oil until softened.
Add your par-cooked potato pieces and the harder stalks of the asparagus and when almost cooked through add the remaining tops of the asparagus spears. Cook for a further 5 mins, stirring so as not to catch.
Once you can see that the underside of the omelet/fritatta is quite firm, place under the grill to continue the cooking process. The cheese should melt and start to golden.
Voila! You’re done! How easy was that! I always add a generous dash of Worcestershire sauce to mine, but you can choose any condiment you favour most. To make it even more of a meal you can always serve with a salad, but for brekkie this morning, this was it!
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