• Nikki Wagner

Autumn Frittata


Autumn is the best time for cooking, baking, preserving - the variety (and quantity) of fruit and veg is amazing! I spend many a day preparing for the cold, slow months of Winter, making chutneys, apple sauce, tomato passata, stewed quince, rhubarb compote, preserved pears in red wine, pickled cucumbers.........it's all very satisfying!

To keep me going all day I start with a vegetable frittata.

Ingredients 6 eggs 1/4 cup milk (cow's or almond) Salt & pepper to taste 1/2 c cheese of choice 1 green/spring onion, sliced 1 tablespon ghee (or coconut oil)o 1 onion or French shallot, diced 2 zucchini, sliced 1/2 teaspoon ground turmeric 1 tablespoon black sesame seeds 1 large or 2 medium tomatoes, sliced

Method Preheat grill/broiler to 200C.

To make the egg mixture combine eggs, milk, cheese, green/spring onions and salt & pepper to taste and mix well.

Heat oil in oven-safe pan, add onions and cook for a couple minutes, then add zucchini and cook until almost soft (they are best just slightly burnt). Add turmeric and sesame seeds and stir well.

Top evenly with egg mixture and decorate with tomatoes. Place lid on pan and allow to cook on the bottom for a few minutes.

Remove lid and place in oven under the grill/broiler until the top is cooked and lightly brown.

Enjoy - N x


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