Gardeners Frittata

After returning from holiday we found that we had a few vegetables to harvest. We had some large courgettes, onions, beetroot, tomatoes and an aubergine. They all needed to be used sooner rather than later so I came up with a recipe that incorporates all of them along with eggs from our chickens.

This is what I did...

Gardeners Frittata

Ingredients

1 large courgette, quartered and sliced (2 med or 3 sml)
2 small onions, chopped
3 small beetroots, chopped
1 small aubergine, quartered and sliced
6 cherry tomatoes, chopped
8 eggs
Fresh parsley
4 slices of prosciutto
50g mature cheddar cheese, grated
1 tbsp  olive oil

Method

1 - Heat the olive oil in a saute, oven proof pan.

2 - Gently fry the onions, beetroot and courgette over a medium heat for 5 minutes, stirring regularly.

3 - Add the aubergine and fry for a further 5 minutes.

4 - Mix in the chopped tomatoes and chopped fresh parsley, I used 2 teaspoons but you can add as much or as little according to taste.

5 - Beat the eggs and pour over the vegetables and give it a quick stir to ensure the eggs are evenly distributed.

6 - Leave over a medium heat and cook for 10 minutes.

7 - Lay the strips of prosciutto over the top and sprinkle with the grated cheese.

8 - Place the pan under a high grill and cook for about 5 minutes or until the cheese has melted and the egg has set.

This is a great and versatile dish in which you can use most vegetables that need using up. Thus saving food waste! I served the frittata with potatoes but you could also have with salad, chips or as it is for a light lunch.

Enjoy x

I am sharing my Gardeners Frittata with Honest Mum's Tasty Tuesdays