A day well spent
For me, a day well spent is the one that involves creativity, energy, love and sharing. Are you wondering what this has to do with my Summer Vegetable Frittata?
Well, it was a lovely sunny Sunday. I woke up to the pouring sounds of my cute cat who had curled up next to me, longing for my attention. I could smell the freshly brewed coffee in the kitchen. Aaaahhh… After a prolonged morning stretch, I was up and in great spirits!
– “Good morning guys! Shall we spend the day together? We will make some food and come over.”
A summer day in the garden with friends. This was it! Summer Vegetables Frittata for lunch served with a big rocket and tomato salad.
This recipe is super easy and does not need too much of your time. It is healthy and easily digested.
You cut some sweet potatoes, courgettes, aubergine and bake them on baking paper – zero fuss! Then, you stack them on a baking tray, add some herbs and seasoning, beaten eggs and off it goes in the oven! That’s all 🙂
Sweet potatoes are one of my favourite vegetables! They cook very fast and have a very distinctive taste when added to food. I used to make this recipe with normal potatoes, onions and mushrooms! This is one of my sister’s favourites and I will share the recipe with you in one of my following posts.
Our Superstar Ingredient: Sweet Potato
Sweet potato is added to the list of superfoods! It has been voted the healthiest vegetable on the planet by the WHO! Its orange colour reveals the high amount of beta-carotene, a form of vitamin A. Despite its sweet taste, the sweet potato contains fewer calories than normal potato!
Until next time, keep cooking to stay healthy 🙂
A very tasty, simple and quick dish. Perfect for sharing with friends on a summer day.
- 6 large eggs
- 20 ml milk
- 2-3 medium sweet potatoes
- 2 courgettes
- 2 aubergines
- 2 garlic cloves
- 30 gr chives
- A few basil leaves to decorate
- salt and pepper
Switch on the oven to warm up
Cut the sweet potatoes and aubergines into thin slices and place them on a piece of baking paper. You may need 2 baking papers to fit them all.
Lightly season and bake the cut potatoes and aubergines in the oven. 200 degrees for 15 minutes.
In the meantime, as the vegetables are baking slice the courgettes and leave them on the side. Chop the chives and leave on the side.
Break the eggs into a bowl, add the milk, salt and pepper and the 2 garlic cloves (pressed). Whisk and leave on the side.
For this amount, I use a small tray - 20x30cm (or 8x12 inc).
Once the vegetables are baked you will start to stack them in the baking tray. A layer of sweet potatoes, a layer of courgettes and then a layer of aubergines.
Between each layer add some chopped chives and lightly season with salt and pepper.
You should have enough ingredients for 3 layers of vegetables.
Once you finish stacking them, add some olive oil - about 2-3 teaspoons.
Finish by pouring the whisked eggs with the garlic.
Bake in the oven for about 30 minutes - or until the egg is cooked.
Decorate with some fresh basil leaves.
This dish is great to eat at room temperature. Serve with a freshly prepared rocket and tomato salad!