POTATO, SPINACH & ROSEMARY FRITTATA

I love making frittata's as you can throw into a pan whatever is left over in your fridge, pour some eggs & milk over the top and voila, you have yourself a filling meal. I always use almond or oat milk in my frittata's as I am allergic to dairy and I never add cheese, instead opting for dried herbs, spices and vegetables to add the flavour. As a result my frittata's are not buttery, creamy or fatty; rather they are light, stuffed to the brim with vegetables and are almost peasant-like in their simplicity. My method for cooking frittata's was adopted from Gywneth Paltrow's cookbooks and it is fool proof, therefore be precise with the cooking times! 

Ingredients

• 500g sebago potato, peeled & chopped into 3cm pieces
• 6 free-range eggs (52g each = 312g total)
• 100ml unsweetened almond milk
• 1 tablespoon rice bran oil
• 2 large garlic cloves (8g), finely chopped
• 60g baby spinach, roughly chopped
• 1 tablespoon dried rosemary 
• Optional - fresh chives, finely chopped or other spices or herbs 

Cooking 

1. Preheat a fan-force oven to 190 degrees celsius. 

2. Place the chopped potato into a medium saucepan of water and bring to the boil. Once boiled, cook for 5 minutes or until the potatoes are just tender. Remove from heat and drain in a colander until cold running water. 

3. Meanwhile, whisk together the eggs, almond milk, 125ml (1/2 cup) of water and a generous pinch of ground black pepper and sea salt. 

4. Heat the oil in a large, deep frying pan over medium heat and swirl to coat. Add the garlic and cook for 1 minute, stirring. Add the potatoes to the pan and cook, stirring, for 2 minutes. If the potatoes stick to the pan, add a few splashes of water to the pan instead of more oil. Add the baby spinach and cook, stirring, until the spinach just wilts. 

5. Pour the egg, milk & water mixture over the vegetables and sprinkle the dried rosemary on top. Leave to cook on medium-high heat for 5 minutes. 

6. After 5 minutes of cooking on the stove the outside of the frittata should be quite solid, however the inside will still be runny. Transfer the frittata to the oven and cook for exactly 8 minutes. Remove from the oven and serve warm, accompanied with a pinch of sea salt & ground black pepper, if desired. 

Serves / 2 

Total Preparation time / 10-15 minutes 

Total Cooking time / 25 minutes 

Approx calories / 514 per serve 

x Emily 

ARTICHOKE & FETA FRITTATA

The inspiration for this frittata came from none other than Gwyneth Paltrow, the actress and founder of GOOP.com as well as the author of some scrumptious cookbooks. Say what you will about Gwyneth but this woman clearly knows how to cook a delicious frittata. Whilst it’s not my style to regurgitate recipes exactly as I find them, I did follow Gwyneth’s stern rule to stick the frittata in the oven for exactly 8 minutes. This has given me a whole new perspective on frittata’s, as I realized that I have been overcooking them for months! No matter what unique ingredients you put in your frittata at home, follow Gwyneth’s cooking instructions and you cannot go wrong. To give you some idea, I also like using other vegetables & herbs in my frittatas including silverbeet, leek, tomato, broccoli, different types of potato, rosemary, thyme, basil etc. Frittatas are my go to dish when I get home late at night from work, as they are a low carbohydrate dream! I make this recipe with and without chicken and it is filling either way. 

INGREDIENTS

• 1 tablespoon rice bran oil / coconut oil 
• Optional- 250g chicken breast, cut into small 3cm pieces
• 1 large garlic clove, finely chopped
• 1/2 cup mixture of fresh chives and shallots (green onion), finely chopped, plus extra, to serve 
• 1 x 400g tinned artichokes, rinsed, drained & roughly chopped
• 1 large handful baby spinach, washed
• 7 eggs, preferably free range
• 3/4 cup milk of choice (unsweetened almond, oat, full cream)
• 50g reduced-fat feta, crumbled or cut into small pieces

COOKING 

1. Preheat oven to 190 degrees celsius fan-forced. 

2. Heat oil in a large frying pan over medium heat. Add the chicken pieces and cook for a few minutes, stirring frequently, until all pieces have just turned white. Remove from the heat. 

3. Add the garlic, shallots, chives, artichokes and baby spinach to the now empty pan. Cook for 2 minutes, stirring often so that the ingredients do not brown. 

3. Meanwhile, whisk the 7 eggs, milk and 1/2 cup water together in a large bowl or large jug (a large jug works very well). Pour this egg and milk mixture over the pan ingredients. Let it cook, covered, for around 5 minutes, or until the edges of the frittata are set but the middle is still runny. 

4. Scatter the feta cheese evenly on the top of the frittata and place in the pre-heated oven, covered, for exactly 8 minutes; this is all the time that the frittata needs to set perfectly. Remove from the oven and scatter with extra herbs, if desired. Serve warm, accompanied with a salad. 

Serves / 4 
Total Preparation time / 10 minutes 
Total Cooking time / 20 minutes 

x Emily

FETTA & SWEET POTATO FRITTATA

This is easily one of the best tasting frittata's I have ever cooked. Whilst sweet potato and feta may sound a little strange as a combination, they work incredibly well together in this dish. It may have something to do with the honeyed taste of the sweet potato and the sharp flavour of the cheese. You know what they say, opposites attract. After cooking countless frittatas (the majority which will never appear on this blog due to their dodgy appearance!) I am happy to say that I think I have finally mastered the skill of making them, which I believe is two-fold. Step 1- use a few tablespoons of a fresh herb, such as parsley, chives or coriander. Step 2- cook the frittata on the stove until the edges have set, then place in the oven for 8-10 minutes or until the egg has just set. 

INGREDIENTS 

• 800g sweet potato, peeled and sliced into thin, even slices
• 9 eggs, free-range preferably, beaten
• 2 tablespoons fresh parsley and/or chives, roughly chopped
• 1 tablespoon rice bran oil / coconut oil 
• 1 large garlic clove, finely chopped or crushed 
• a handful of baby spinach, washed and roughly chopped 
• 50g reduced-fat feta, crumbed or cut into small pieces

COOKING 

1. Preheat a fan-force oven to 160 degrees. 

2. Bring a large saucepan of water to the boil. Add sweet potato and cook for around 5 minutes or until almost tender. Drain in a colander.

3. Meanwhile, combine the beaten eggs, 3/4 cup of water and the parsley and/or chives in a large bowl or jug. Season with a pinch of ground black pepper. 

4. Heat oil in a large, deep frying pan over medium heat. Add the garlic and stir for 1 minute or until fragrant. Add the spinach to the pan and cook until it has wilted. Add the cooked sweet potato to the pan, scattering it around evenly. 

5. Pour the egg mixture over the top of the vegetables in the pan. Scatter the pieces of feta over the top of the egg. Continue to cook over medium heat for 4-5 minutes or until the edges of the frittata have set. 

6. Place the pan in the oven and cook for 8-10 minutes or until egg has completely set. Serve whilst warm. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / around 25 minutes 

x Emily