Mediterranean Frittata

As I mentioned earlier, I’m looking after my parents house for a few weeks so that I can look after the numerous items that need taking care of including our dog, Caddie, and the four chickens that my parents also own. I love that my parents have chickens because nothing beats fresh, free range eggs! Here’s a photo from a year or so ago showing the mansion that they live in, designed and hand built by my dad! They really do live a luxurious life, no wonder their eggs are so yummy!

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However, the problem I’ve recently been experiencing is that there is only one of me here and four chickens. Each chicken lays one egg a day. This would not normally be a problem if a full household lived here. But one person eating maximum two eggs a day (if that!) is resulting in a surplus of eggs. 4 eggs laid – 2 being eaten = 2 extra eggs per day = several dozen eggs in the fridge.

So, what to do with all these eggs? A friends mum the other day suggested a frittata! Excellent idea. Frittatas are also great because you can put basically whatever you want in them and you’ve got yourself a delicious meal! Great for using up vegetables and also great for leftovers to take as an easy lunch to work/school/uni etc. So based on what I had in the fridge, I made myself a Mediterranean inspired frittata for lunch! But like I said, you can put anything in these things!

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Mediterranean Frittata
Serves 8

Ingredients
8 eggs
2 tbsp lite milk
Spinach (I used frozen spinach I found in the freezer coz its easier to stir in)
Eggplant (fresh from the vege patch my parents have!)
Black olives
Mushroom
Garlic
Tomato
Red capsicum
Parmesan cheese (I just used up what I had left which was literally less than the size of my thumb)
Oregano (or other herbs of your choice)
Pepper

Method

  1. Preheat oven to 180 degrees.
  2. Chop the eggplant and mushroom into slices and fry off with some EVOO to cook it a little bit before going in the oven. I cooked these in a clove of garlic.
  3. Whisk together the eggs, milk, herbs and pepper.
  4. Chop up all the other vegetables and mix ALL the veges in the egg mixture.
  5. Pour the mixture into a greased glass dish.
  6. Cook in the oven for anywhere between 20 – 50 minutes, or until there is no liquid left. Mine took about 40 minutes.
  7. Let it sit for 5 or so minutes and serve!

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Perfect as a side to meal if you cut it into 8 portions, otherwise you could also eat it as meal! I had mine with a salad and it tasted perfecto! You can freeze the other portions and reheat later when you’re short on time for a meal. Easy peasy!

I’ll leave you with a picture of Caddie, the day she decided to break into the chook pen to get the scraps and she let all the chickens out.. How can you get angry at that face?? xo

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