Kat’s Lifesaving Frittata

Kat's Lifesaving Frittata

Whilst Sarah continues to enjoy her trip around Japan we welcome one of community members, Kat, to step into Sarah’s shoes and share a recipe with us tonight. You might remember Kat from our ‘My Organic Story Series’  and trust us when we say you’ll want to read this recipe post right to the very end! Take it away Kat….
As a busy mum of three little monsters finding time to make a healthy lunch (as opposed to the left over crusts from the kids sandwiches) is exhausting and sometimes at the bottom of the priority list. So being organised and doing a little weekly prep can make the world of difference. This Frittata recipe is a life saver! It can be cooked, sliced and frozen ready to be grabbed out of the freezer whenever time gets away from me (which is a regular thing in my house)….and as a bonus it’s extra soft so an easy lunch or dinner for my 10 month old to pick up and munch on.
Kat's Lifesaving Frittata
I do have the luxury of having a Thermomix (the world greatest gift to busy, health conscious mums!) so I made the frittata using that. However, I have also given you the alternative steps so that even if you don’t own a Thermomix you don’t miss out!!! Kat's Lifesaving Frittata
Olive oil for Greasing
1/2 Red onion (approx 130g) halved
100g Cheddar Cheese (into cubes)
200g Fetta
10 eggs (free range if possible)
100g Baby spinach
800g water
350g Pumpkin – peeled and cut into 2cm cubes
350g sweet potato – peeled and cut into 2cm cubes
300g potato – peeled and cut into 2cm cubes
Preheat oven to 200 degrees celcius.
Grease a deep sided baking dish ( approx. 32 x 23 x 6cm).
Place onion into Thermo mixing bowl and chop for 3 sec / speed 5 (or dice finely) and set aside in a large bowl.
Place Cheddar into Thermo mixing bowl and chop 5sec/speed 5 (or grate)
add Feta to Thermo mixing bowl and chop 3 sec / speed 5 (or crumble)
add cheeses to large bowl with onion.Kat's Lifesaving Frittata

Place eggs and spinach into Thermo mixing bowl and mix 5 sec / speed (or beat eggs with a fork until combined and stir in spinach). Add to cheese and onion in large bowl. Rinse Thermo bowl.

Place water into Thermo bowl and place Varoma dish in position. Add Pumpkin, then attach second Varoma tray and add sweet potato and potato. Cook for 20 mins/ Varoma / speed 1. mixing at  the half way point. (or steam veggies over a stove in a steamer).Kat's Lifesaving Frittata

Transfer cooked Veggies into the bowl with the cheese and egg mixture. Add salt and pepper to taste.

Combine well and pour into prepared baking dish.

Bake for 20-30min (200 degrees) until lightly golden brown.

 Slice and serve warm, or place in refrigerator or freezer until ready to eat. Delicious!
Disclaimer- when pulling the frittata out of the oven BE CAREFUL….try to refrain from dropping it on the floor and smashing the baking dish everywhere. Yep, that totally happened to me. Fritatta everywhere!!
Kat's Lifesaving Frittata
Kat. made this yummy frittata with the help of her 3 year old son who used our  Kid’s Safe Foost Knife (pictured above).

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