RECIPE OF THE WEEK: Frittta with a green leafy salad.
If you want to incorporating as many of our organic box veggies as possible in a meal that spans breakfast, lunch and dinner then a FRITTATA is the way to go. Just add a leafy green salad and you've got a delicious, well rounded meal. A frittata pretty much uses up every ingredient in your box.
I'm an advocate for getting as many different coloured veggies into my family's diet as possible. I figure the body knows which essential nutrients and the exact quantities it needs, our responsibility is to give it enough of everything for it to do its job. So more colours means more opportunity for the body to get what to needs.
I aim to have vegetables make up 60% of my total food consumption which is easy with my weekly box. Here's a simple Frittata recipe:
1 tbspolive oil
6eggs, lightly beaten
125 g strong Dutch cheese such as gouda grated
salt and black pepper
160 g silverbeet leaves, stalks removed, finely sliced
add any organic veg produce from your box, I used broccoli, broad beans, asparagus and red cabbage
You can pretty much go ahead and use anything in your box for this one.
Preheat oven to 180˚C. In a bowl, combine the eggs and cheese, and season to taste.
Place a large, ovenproof frying pan over medium heat. Add the olive oil and broccoli, broad beans, sauté until slightly coated then add silverbeet and cook for 1½ –2 minutes until wilted. Add the silverbeet to the egg mixture and stir to combine. Pour the mixture back into the saucepan (you may need to add some extra olive oil to prevent it from sticking). Gently shake pan to evenly distribute the mixture and cook for 7–8 minutes until the bottom is set and beginning to firm up around the edges. Transfer the frying pan to the oven and cook for a further 8–10 minutes until golden.
To serve, slide frittata onto a chopping board and cut into slices or serve directly from the pan at the table.
....and voila this was served up for Delphi and my dinner and breakfast the next day.