10 February 2013 - Free Range Frittata

We are lucky enough to have our own chicken coop and four gorgeous chickens who provide us with eggs that I know have been produced by happy, healthy (maybe even slightly spoiled!) hens.

Sometimes we have more eggs than we know what to do with.

I decided it was time to branch out from my regular egg white scrambles and find another way to use up our abundant supply. I don't really know a lot of recipes that call for the use of lots of eggs but then I remembered my friend Sarah talking about how she was disappointed that frittata's are often the only vegetarian option available at Australian cafes and I decided that its time I gave baking my own bland vegetarian option a try.

The result? A vegetarian frittata that I would buy from a cafe menu any day of the week (and I reckon Sarah would too!) It's actually pretty healthy too. I loved it so much I though it would be worth sharing the recipe I used.

Leftover Free Range Egg Frittata

Ingredients:
4 whole eggs
3 egg whites
3/4 cup crumbled feta cheese (I used organic)
800grams butternut pumpkin
1 Zuchinni
1 small spanish onion
2 tablespoons of chopped Basil leaves (I used the squeezy tube stuff as I didn't have any fresh)
1 tablespoon of extra virgin olive oil

Method:
1.Preheat Oven to 180 degrees
2. Cut pumpkin into small cubes and boil for 8-10 minutes (until soft) Drain water and set aside
3. Use a frying pan to prepare the onion with the oil. Add Zuchinni then basil and cook through.
4. Whisk eggs and egg whites in a large bowl, add crumbled feta then pumpkin and Zuchinni mix. Stir well to combine and season to taste.
5. Pour the mixture into a greased or lined baking pan.
6. Bake at 180 degrees for approximately 30mins or until lightly brown.

Slice into about six servings. Can be enjoyed hot or cold. I like to warm mine and serve with a teaspoon of tomato relish and a green salad on the side. YUM.