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!
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!
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!)
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)
- Preheat oven to 180 degrees.
- 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.
- Whisk together the eggs, milk, herbs and pepper.
- Chop up all the other vegetables and mix ALL the veges in the egg mixture.
- Pour the mixture into a greased glass dish.
- Cook in the oven for anywhere between 20 – 50 minutes, or until there is no liquid left. Mine took about 40 minutes.
- Let it sit for 5 or so minutes and serve!
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
This week I’m staying at my parents house in Mandurah so I can study for exams without distractions (nice town but there isn’t much to do… Hence why I come here to study) so I decided to be a lovely daughter and cook dinner tonight! Apologies if my writing is all over the place – a whole day of study has sapped my creativity (evidence: just had to google whether ‘sapped’ is a word or if I just made it up…)
Anyway, found this recipe for ‘Italian Crustless Quiche’ on cleaneatingmag.com.au and I just added more vegetables! Made this dish a couple weeks ago with some close friends of mine and it was that good that I decided to make it again 🙂
Crustless Vegetable Quiche
Makes 6 large (dinner portion) servings or 12 smaller (side) servings
- 2 cups eggplant, chopped into cubes
- 1 cup zucchini, chopped into cubes
- 1 cup red capsicum, chopped
- 1 – 2 cups mushrooms, sliced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 2 tsp extra-virgin olive oil (for frying pan)
- 6 eggs
- 1 cup skim milk
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup fresh basil, torn in pieces
- Or any assortment of mixed herbs
- 3/4 cup part-skim mozzarella cheese, shredded
- Preheat oven to 220 degrees (200 fan forced).
- In a large skillet over medium heat, sauté eggplant, zucchini, capsicum, onion and garlic in oil for 10 minutes (or until soft and browned). Take off the heat.
- In a medium-size bowl, whisk eggs, milk, black pepper, thyme and oregano (or the herbs that you have).
- Add egg mixture, basil and mozzarella and spinach leaves to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed among vegetables.
- Mist a round or square glass pan with cooking spray (I didn’t do this and it was fine – easy to clean). Pour in egg-vegetable mixture. Place in oven and cook for 25 to 30 minutes.
- Remove from oven and let sit for 10 minutes to set quiche.
While this is cooking my amazing Mum made her ‘infamous’ (it’s infamous now coz she’s made it twice) Raw Pad Thai to have as well. The recipe (from here) says it’s best to leave it in the fridge for a day but it still tasted amazing being made half an hour before consumption.
Raw Pad Thai
- 2 medium zucchinis
- 2 large carrots
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- 1 cup cauliflower florets
- 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
- ½ cup crushed peanuts (optional)
- ½ cup chopped fresh coriander/cilantro (optional)
- ¼ cup tahini
- ¼ cup almond butter (or cashew butter, or a blend of both)
- 2 tbsp lime or lemon juice
- ¼ cup tamari (select a wheat free version for gluten-free diets)
- 2 tbsp agave (or maple syrup)
- ½ tsp garlic, minced
- 1 tsp ginger root, grated
- Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the vegetables and toss.
Voila – delicious and nutritious dinner is made! Even Dad said he liked it 😉 and there’s heaps of leftovers too. Bonus!
And that’s it from me – I’m out! Brain is officially mush. Need to go off and recharge before another full day of study tomorrow… xo