Unlike Europe, it's hard to get to farmer's markets to purchase fresh produce. But today, I finally had enough time to visit a fresh food market! The produce looked amazing, the prices were great and the people were friendly. What more could a foodie ask for? I came home with an abundance of vibrant vegetables and fruit, freshly cooked pumpkin bread and lots of ideas for future dishes. After my tiring shopping expedition, when I came to cooking dinner I decided that I need something quick, that would also allow me to incorporate a lot of my lovely vegetables. Hence, the frittata.
Frittatas are really a "no brainer" type of recipe. Some eggs, some milk or yoghurt and your choice of filling...et voilà you have a simple but delicious meal; plus it's very healthy. This frittata is a vegetarian one, and although it uses some lemon you don't really taste that in the final outcome. So, if you'd like some lemon flavour to it I'd advise to increase the lemon more than what is stated. Also, I did make two frittatas and in the coming days I will post my other frittata creation, Rustic Vegetable Frittata which has a rosemary and garlic flavour.
1 potato, peeled and sliced
300g pumpkin, cubed
1 small floret broccoli, thinly sliced
150g fresh spinach
1 leek, thinly chopped
4 onion bulbs, chopped into 2cm thick chuncks
1 clove of garlic, minced
bit of thyme
1/2 cup of low fat greek yoghurt
1/2 cup of grated cheese
generous squeeze of fresh lemon
sprinkle of pepper
good splash of milk
Cook pumpkin and broccoli seperately in microwave. Cook potato with lemon juice and a sprinkle of thyme in microwave. In saucepan, bring oil to medium heat along with onion bulbs and garlic. Cook for 2 minutes and then add the leek along with a generous squeeze of lemon. When onion and leek are soft, add in spinach and allow to wilt. Put another bit of lemon juice in, along with a sprinkle of thyme and some pepper. Pour potatoes in the saucepan too. In a large bowl, whisk together most of the grated cheese (reserve a sprinkle for end), eggs, yoghurt and milk. Pour the cooked pumpkin and broccoli in, and then the leek onion mix. Fold through evenly. Pour into a dish and smooth out. Put rest of the cheese on the top and give one last squeeze of lemon before putting in the oven for around 30 – 40 minutes on 160 degrees.