ASSORTMENT

Spring Vegetable Frittata with Capsicum Chutney

Frittatas are so simple and versatile to make, essentially it's just an egg and vegetable filling topped with a cheese of choice. This frittata is filled with roasted spring greens, and topped with feta, pine nuts and pickled onions. Served with a sweet red capsicum and tomato chutney and simple green side salad.

INGREDIENTS Ingredients

8 eggs
¼ cup cream, milk or alternative milk
150g feta cheese
1 bunch of asparagus (woody ends removed and chopped into bite size pieces)
½ bag of spinach
3 zucchinis (cut in to ½ moons)
1 brown onion (sliced)
2 garlic cloves
Olive oil / butter

Top with

1 Tbsp chives (finely chopped)
2 Tbsp pine nuts (toasted)

Pickled Onions

½ red onion (finely sliced)
¼ cup water
¼ cup red wine vinegar, apple cider vinegar or white wine vinegar
1 tsp sugar
1/2 tsp salt

Chutney

1 Tbsp olive oil
1 red capsicum
1 brown onion
½ cup cherry tomatoes
½ red chilli
2 Tbsp honey
¼ cup red wine vinegar or balsamic

Side salad

½ bag of spinach
1 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp mustard
½ tsp maple syrup or honey
Salt and pepper

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METHOD Method

Preheat the oven to 200 degrees fan bake.
Pickle the onions. Add the finely sliced onion to a jar. In a small saucepan add the water, vinegar, sugar and salt‍. Bring to the boil and then remove from the heat. Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing them in the fridge.
Add zucchini, onion and whole garlic cloves to a large baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 20 minutes. Remove from the oven and add asparagus, return back to the oven and roast for an additional 5 minutes.
While your vegetables are cooking, start cooking your chutney. Add oil to a medium sized saucepan over a medium heat, add onion, capsicum and season with salt. Cook for 10 minutes or until the vegetables have softened. Add cherry tomatoes, chilli, honey and vinegar. Simmer over a low heat for another 10-15 minutes until all the liquid has been absorbed.
Once your vegetables in the oven have cooked, transfer to a well greased (with your choice of butter or olive oil) ovenproof dish or skillet. Add ½ the bag of spinach and half of the feta, toss well to make sure all the vegetables are evenly distributed across the dish.
Smash the garlic cloves with the back of a fork and add to a medium size bowl with the eggs, cream, and season generously with salt and pepper. Whisk and then pour this over the veggies, gently shake the pan to distribute evenly. Top with remaining feta.
Pop into the oven and cook for 20 minutes or until the eggs are set and golden on top.
While the frittata is in the oven prepare your salad. In a medium bowl add the olive oil, vinegar, mustard and sweetner, mix well. Add your spinach leaves to the bowl, toss well to cover each leaf in the dressing.
Top the frittata with pine nuts, chives and pickled onion. Serve alongside your spinach salad and chutney.