Kiddipedia
This recipe is the perfect dish to whip up for a family brunch. The leftovers are great for a quick snack with a salad to take along on a picnic. If you love olives, try adding some pitted olives either whole or sliced.
TIP You can also make 6 – 8 individual frittatas in ramekins and bake for 25 – 30 minutes depending on the size of your ramekins.
NOTE Be creative and add your favourite vegetables, cheeses and cooked sausage or bacon to make a heartier version. You can cut the veggies in larger pieces if you like.
SERVES 4 – 6
PREP TIME 15 minutes
BAKING TIME 35 – 45 minutes
Ingredients
1 tbsp coconut oil or butter (for the baking dish)
12 eggs
1 cup coconut milk (or milk of choice)
2 tsp sea salt (to taste)
freshly ground pepper (to taste)
1 medium zucchini, cut in small pieces or grated
1 medium onion, finely diced
½ capsicum, finely diced
½ cup coarsely chopped sun-dried tomatoes
½ cup finely chopped parsley
½ tsp Herbes de Provence (French herb mix)
1 cup grated mild cheddar cheese (reserve ½ cup for sprinkling on top)
½ cup grated Parmesan cheese
Method
- Preheat the oven to 180º Rub your baking dish generously with coconut oil or line with baking paper and set aside.
- In a medium to large bowl, whisk together the eggs and milk. Add the salt and pepper then stir to combine. Add the rest of the vegetables, herbs and ½ cup grated cheddar cheese and stir to combine.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheese on top. Then carefully place the baking dish into the preheated oven. Bake for 15 – 20 minutes uncovered and check to see if the middle is set. If the top starts browning too quickly, cover with baking paper and continue baking 15 – 20 minutes until the frittata is fully set and puffs up a little like a soufflé.
- Remove from the oven and allow to cool a few minutes before serving. The frittata is great served hot or at room temperature and also works well cold the next day.
