Frittata with Roasted Vegetables

Learning to cook has been a lifelong process for me.  Each time I go to the kitchen, take out the mixing bowls or saucepans, I commit to learning something new even if it’s just a different herb or spice or cooking gadget.  The BEST way to learn to cook is frankly, get in the kitchen and cook.  Follow recipes from a cookbook  you trust or a food blogger/writer you trust and cook.  Once you understand the ratios, you’ll be able to cook without recipes.

kale smoothie

Cook what you like to eat.  I’m constantly amazed when I hear things like I heard at the market yesterday.

Woman to friend:  “I need to buy some kale for smoothies this week, don’t let me forget.”
Friend to woman:  “Do you like kale smoothies?”
Woman to friend:  “No, I have to hold my nose and drink it.”

I couldn’t believe it.  The only time I’d hold my nose is if I were pushed off a bridge into a river.   With all the different foods available, why punish yourself to the point of holding your nose?

For sure I don’t like everything I taste but I keep tasting because it’s possible I need to let it grow on me.  That’s a lot different from going to the market and buying something I know I don’t like because someone else told me it was good for me.

Kale was just an example.  Kale lovers, don’t be hatin’.  I have tried baked kale chips and those went down without any nose holding and without a tremendous amount of bitterness.  Some people enjoy a bitter taste but I could do without it.

What I do love is a vegetable frittata any time of the day.  It’s simple as can be to make, only requires whatever vegetables you’ve got in the fridge or pantry, plus eggs and cream and a bit of salt and pepper and anyone can make it.  There’s no crust to worry about and with a simple salad, it’s a complete meal.

frittata with roasted vegetables

Yes, it was overfilled.  Yes it made a mess in the oven.  Don’t do what I did. BUT… it tasted heavenly!  You should use less vegetables or a bigger pan.

frittata with roasted vegetables

4.9 from 9 reviews
Frittata with Roasted Vegetables
 
Prep time
Cook time
Total time
 
Roasted vegetables filled with flavor sitting in a soft egg custard.
Author:
Recipe type: Main
Cuisine: Australian
Serves: 6
Ingredients
  • Pumpkin or winter squash
  • Sweet potato
  • carrot
  • 1 tbsp oil
  • Zucchini
  • Red onions
  • 5 eggs
  • 2 cups cream
  • 1 tbsp each chopped green shallot, parsley, and thyme
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan
  • 1 cup chopped feta cheese
Instructions
  1. Roast vegetables (pumpkin sweet potato,carrots, onions in oil in a pan)
  2. Prepare zucchini cut into chunks and set aside
  3. Combine 5 eggs, 2 cups cream, finely chopped shallots, parsley
  4. Use a quiche tray and line with silicon or baking paper or a baking dish
  5. Sprinkle parmesan (1/2 cup) over base of tray
  6. Pour cream and egg mix into tray on top of parmesan
  7. Sprinkle with grated cheese
  8. Arrange vegetables so they stand up from the edge of the pan at odd angles
  9. Top with feta which is also cut into large chunks
  10. Bake until firm at 180 C for 40 – 45 minutes.

 

You might also like:

Comments

  1. says

    Maureen:
    I am laughing like crazy!!!! This is one of the funniest posts that I have ever read. Really priceless!!!
    Well, as you I could not swallow something that my palate do not accept although I have tried many times ( in my case, it is salmon). Just its smell makes me nauseous. If that woman or any kale haters would try the Brazilian-style kale, that hate would go away. We cut the kale in very, very thin strips (chiffonade). The kale is then sauteed with bacon, garlic, and spices. All who have tried, fell in love with it (even those who are not big fans of kale). Thank you for sharing your experience in the market and make me laugh. I so need it today.
    Denise Browning@From Brazil To You recently posted..Piña Colada Cheesecake Smoothie (Vitamina de Abacaxi com Coco)

  2. says

    I’m still learning to cook, too. Even when you think you know something, you don’t know everything – that’s what’s so cool about food. I do like kale, but I have to say I don’t really understand the craze for green smoothies. All the ingredients that go into these smoothies usually make a great salad – and I find it easier to make a salad than I do a smoothie (I’m weird, I know). Anyway, lovely frittata recipe. I normally make mine in a frying pan (I start in on top of the stove, then stick the pan in the oven to finish), but your quiche pan looks great. Thanks.
    john@kitchenriffs recently posted..Jalapeño Coleslaw with Pimentón

    • says

      That’s how I normally make them but I saw a friend sprinkle grated parmesan on a buttered tin and I thought, “I have to try that.” I really liked it and it was super easy.

  3. says

    OMG hahahahaha, I am in total agreement with you, why is it worth holding your nose to drink something? Ridiculous! :P
    There are so many different ways to enjoy different foods that are good for you, definitely through a constant learning process! :)
    I love this frittata recipe, it looks absolutely delicious!

    Cheers
    Choc Chip Uru
    CCU recently posted..Time To Get Beautiful!

    • says

      Me too, Uru. There are SO many wonderful foods to eat that if you hate one, don’t eat it. Didn’t Julia Child say if someone put cilantro (coriander leaves) in a dish she’d pull it out and throw in on the floor? LOL If she could not like something, there’s hope for the rest of us.

    • says

      Just doesn’t make sense to me. Life’s too short to eat food you don’t like. Food should be joyful both in the preparing and the eating. :)

  4. says

    I can’t understand why on earth anyone would eat anything they had to hold their nose to eat. Life is too short!

    Your vegetable frittato looks fabulous Maureen. I love the idea of baking it in a tart tin. I’ll have to try that :)

    • says

      Me either! It was like it was trendy so she had to eat it even though she hated it. I can tell you, if eating cockroaches gets to be trendy, count me out. :)

  5. says

    Very funny post, Maureen and so true. You don’t get to be a better cook until you try and use the mistakes as a learning experience. You may be tempted (and give in to the temptation) to throw things or scream in frustration, but it’s ONLY cooking. It’s not rocket science. :)

    I’ve never made kale chips but the kale was great in soup where you appreciate the stronger flavour especially if you pair it with something like hot Italian sausages. I’m gradually adding more veggies to my diet.

    Today I made an asparagus quiche aka a frittata with a crust. We must be in synch mentally.

    • says

      Oh we must be. It’s been cold here and quiches and frittatas seem more summery to me but I love them. I don’t always stick to seasons for recipes, only ingredients. :)

      • says

        We’ve had a handful of unseasonably warm (10 deg F higher than normal) days and after having the heat on last week, I’ve got the air conditioning on this week. so quiche, pizzas and salad are showing up in my kitchen.

        Do you ever find, after having put together a recipe (and sometimes while it’s in the oven) you suddenly come up with brilliant modifications that you should have made? I was baking my asparagus quiche when I remembered that I had some crab meat in my freezer that would have been perfect inside.

  6. says

    That is the beauty of cooking…I am always learning and improving…I believe that this will go on forever.
    The frittata looks beautiful Maureen, and I love the veggies sticking out.
    Thanks for this fun veggie and hope you are having a great week :)

  7. says

    I learn new things about food and cooking every day of my life and could never get sick of that! Laughed and laughed when I read the conversation you overheard, Maureen. This dish looks very delicious! And nourishing.

  8. says

    Looks delicious! I love vegetables… I remembered the first time I tried cooking. I cooked chicken macaroni soup for my boyfriend. He was sick. When it was done, I had to throw it because it was a total failure!! He was asking why I threw it. I had to! The macaroni was overcooked and the vegetables too. It didn’t taste good. I was really frustrated. lol. Oh, memories… Yep, I agree, we should learn from our mistakes. That’s how I learn cooking…

  9. says

    “The only time I’d hold my nose is if I were pushed off a bridge into a river. ” ??? HA HA HA good one! But I will say that I have never had a kale smoothie and probably never will. But this fritatta? Oh yeah! Perfect perfect lunch!

  10. says

    I’m with you – life is too short to punish ourselves with things we hate. I’m inclined to think that most ‘good for you foods’ can be made enjoyable, but sometimes, it just isn’t going to happen. I don’t like avocado plain and that is that! In truth, I’m not a big frittatta fan myself either, but I do embrace the spirit of your over-filling ;)
    Kari @ bite-sized thoughts recently posted..Cardamom and date pumpkin scones – vegan, fat free, and swoon-worthy

  11. says

    My mother brought over a salad on Mother’s Day that was predominately kale. It wasn’t bitter at all as she had massaged it until it turned a different colour and that apparently takes out the bitterness. I’m yet to try it but if it works for me I’ll post the method and the recipe xx

  12. says

    That is one seriously looking frittata. Love that it is just one step in the oven.
    Had to laugh out loud when I read about the woman holding her nose to swallow the kale smoothie, sounds like punishment.

  13. says

    Maureen – I have been following your blog for a long time now and I am also subcribed via email so that i dont miss any of your posts….I love your recipes …This frittatta looks scrumptuous… I love the additions of veggies and roasted veggies sound too good…

  14. says

    Maureen, I’m thankful your lifelong learning in the kitchen resulted in this marvelous frittata. That last photo is killin’ me. Actually, the one preceding it is “food art” at its finest! I agree with you — eating what you like is infinitely preferable to punishing yourself because of someone else’s “shoulds.” Great insights, great post!
    Kimby | a little lunch recently posted..Tapenade Dancing (Three Olive Tapenade)

  15. says

    Maureen, you had me laughing out loud. You are so funny. I love your overstuffed, must a made a hugest mess in the oven fritatta. Those great little veggies and toppings and you can bet that would not be once that I have to hold my nose to eat any of your delicious recipes.

  16. says

    My thoughts exactly! I so was not on the kale bandwagon either…but admit I tried it as a pesto and really enjoyed it. But then it had nuts and olive oil to counter it’s kaleishness!

    Funny, JUST made a fritatta for the friends I’m staying with for dinner Monday night. They had never had one and now see what a great dish it is for cleaning up leftovers! We had asparagus, some grilled onions, half a pint of baby tomatoes and a myriad combination of cheeses. Like John, I do mine in a skillet but it sure isn’t as pretty as yours!

  17. says

    Wish we could be neighbors :) Love the way you cook, photograph them and tell the story with sheer passion and fun. It’s always a pleasure to read your posts. I’m glad that I found you, Maureen :)
    Love ‘n hugs.

  18. says

    Dear Maureen, You are exactly right! If you want to learn how to cook you must get in the kitchen and begin. It is a lifelong process of experimenting and tasting.
    I enjoy a roasted veggie frittata it is easy and a complete meal for anytime of day. Blessings dearest, Catherine xoxo

  19. says

    I think every cook should be humble… because we have all had our share of disasters in the kitchen and we are always learning. That’s why I love watching cooking competitions because sometimes the best of the best can even find themselves getting chopped. :) I am always my worst critic when it comes to my own recipes…. but when I see people dive into a dish and really enjoy it… it makes me feel like a super hero. :)

    I love this frittata… it looks like something I would dive into and enjoy eating my way out of. :) I also love how you stuck all the veggies into it and the egg custard just enveloped it all. YUM!

    • says

      Anyone who’s ever watched the really old Julia Child’s live cooking shows she did will feel SO good about his or her own cooking. If the great Mrs. Child could drop things on the floor, spill things, break things and not think a thing of it while broadcasting to millions, my little goofs are nothing. :)

  20. says

    Hi Maureen – absolutely, know the ratios and get to cooking without recipes, but you know what? Something I’ve especially been re-discovering as of late… sometimes it’s good to forget all your personal traditions and methods and follow recipes again. Rare is the time I used to follow recipes, but I’ve been doing it a lot with different things recently and I’ve really been having fun learning new things!

    • says

      I always follow a recipe the first time, exactly as written. Then I know if I like it. My second attempt will always see tweaks. I can’t help myself.

    • says

      LOL Yes, you wouldn’t want all that cream every day but on special occasions and in moderation, I think it’s fine. I’d have to do a marathon on the Great Wall if I ate it every week :)

  21. says

    I had to laugh at your captions Maureen. I always put a pan under baking, I just hate cleaning the oven! What a gorgeous recipe, I love the vegetables used too and the pan makes it look so festive. A nice green salad and your gourmet lunch is complete, oh and perhaps a glass or two of wine as well.

    • says

      I used to worry about the oven and I always have a drip tray underneath the racks. Now I heat the oven to 65C and put a up of ammonia in the top rack. On the bottom rack I put a big bowl of boiling water. Shut the door and come back tomorrow morning and wipe it all out. It’s almost like magic. :)

  22. says

    Maureen – I could not agree with you more! My sentiments exactly!! And your frittata looks divine! My husband has a lactose intolerance so I can’t use that much cream – would it work with 1 cup perhaps?

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *

CommentLuv badge