I have come to realize that I have a bit of a frittata obsession. Or maybe it’s an egg obsession. Which I’m not really sure. I really do love eggs. I’m not sure if I’ve always loved them, but some of my fondest childhood memories are of holidays spent on farms where we were served fresh laid eggs for breakfast. My kids love them too. Their eyes light up when I ask if they would like bacon and eggs for dinner (turkey bacon, of course). They love a good soft boiled egg with soldiers (see below) when they come home from school, we take hard boiled eggs and eat them poolside when we go swimming and C thinks I am the best mum in the world whenever I make him a fried egg (sunnyside up) in the shape of a car (yep. I really do).
Although, I really would love to be the best mum in the world, I am under no illusion here. But if my egg making skills take me a step along the way, then I’m all for it.
My love of eggs increased recently when my friend Elizabeth at Saffron Lane, commented on one of my blog posts where I was talking about Vitamin D rich foods. She informed me that eggs are a great source of the lovely Vitamin D too. Woo hoo. This just gets better by the minute.
I religiously boil my eggs following the wonderful Jamie Oliver method. It delivers perfect eggs every time. ‘Soldiers’ are a must-do British thing when it comes to eating boiled eggs. We make them using gluten-free sandwich bread. Yum.
My frittata love affair started a few years ago, when I made one using a recipe from my Australian Women’s Weekly Kids Cooking book (where on earth did I buy that?). The kids, unfortunately were never quite as enamored with the recipe as I was and I came to realize that it was probably due to the vegetables that it called for. This recipe also used a ton of parmesan cheese, and as that is off the menu for us now I had to find a plan B. After some experimenting, I came up with my own version of the beloved vegetable frittata. The kids devoured the food on their plates when I served it up (quite a miracle considering that it was stuffed full of green veggies) and paid it the highest compliment possible for a meal at our table. “Please can I have this in my lunchbox”. It’s important to note that only the best of the best makes it to the holy grail of lunchboxes in this house. The boys are very particular in that department.
When buying eggs, please take head of some advice that I recently read in Dr David Servan-Schreiber’s anticancer rules. The rule reads: “Remember not all eggs are created equal: Choose only omega-3 eggs, or don’t eat the yolks. Hens are now fed on mostly corn and soybeans, and their eggs contain 20 times more pro-inflammatory omega-6 fatty acids than cell-growth regulating omega-3s.”
Easy vegetable frittata recipe
8 omega 3 eggs
1/2 cup plain yogurt (we use goats milk yogurt, but you could try plain coconut yogurt if all dairy is a no no)
1/2 cup goats milk cheddar (this can be omitted if you can’t tolerate any cheese – or substitute a non-dairy alternative)
5 cups broccoli florets
2 cups baby spinach leaves
2 tbs chopped fresh basil
Black pepper, to taste
- Preheat the oven to 400F.
- Grease (with olive oil or non-dairy spread) a large baking tin/dish. You can use a cake tin. I use a large terracotta dish.
- Whisk together the eggs, yogurt and cheese in a bowl and add a dash of black pepper
- Steam the broccoli so that it is cooked, but still crunchy
- Line the bottom of the dish with the steamed broccoli
- Layer the spinach leaves and then the chopped basil on top
- Pour over the egg mixture
- Pop in the oven and bake for 40 mins or until the eggs are set and browning on top.