Veggie frittata

2018 is the year where I’m aiming to eat less meat for health and environmental reasons. There is a wealth of literature about the benefits of eating less meat to your body and the world (one of my favourites being Eating Animals by Jonathan Safran Foer), so I won’t get into that here. 

iven that I now have a long commute (40 miles each way) to work, I also need to be smarter with how I use my time. Batch cooking is one of those things that help me save time for other, more important pursuits (although let’s admit it, I would rather spend my days in the kitchen!). A veggie frittata is a good dish that keeps for a few days and can make for a lovely meal, no matter the time of day. The recipe that follows makes 2 servings:

You’ll need:
1 tbsp extra virgin olive oil
1/2 arge white onion, finely chopped
1 clove garlic, grated
2 medium vine tomatoes, seeds remove, then finely chopped
1/4 tsp dried oregano
4-5 medium egg, beaten well
pinch of Maldon smoked sea sal
lots of freshly cracked black peppe
a plate, for flipping!

Method:
Heat olive oil in a pan. Sauté the garlic and onion for about 8 minutes or until translucent on medium heat. Add the tomatoes, and cook down for another 5 minutes or so. Season the mixture with oregano, pepper, and salt. Afterwards, flatten the mixture evenly on your pan. Pour the eggs in the pan, and turn the heat down low. You need to be patient here, and let the eggs cook until it’s bubbly and almost opaque.

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un a spatula along the rim of the frittata and it should lift nicely if cooked. At this point you need to pop a plate on the frittata and hold it tight so you can flip the frittata from the pan onto the plate.

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on’t worry if it doesn’t come out perfectly. I mean, look at mine! Slide the frittata back into the pan, and again leave it in for a few minutes. Do the flip another time, leaving it to brown for a couple of minutes, and after that you should be ready to slice the frittata into quarters and plate up :-)

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Here’s what I had my frittata with for dinner- warm pain au levain, sriracha cheddar, smoky sun-dried tomatoes, and oak smoked olives. For lunch, I recommend having it with some crème fraîche, warm bread, and grilled zucchini. If you fancy meat with this, slices of mortadella will do the trick. Hope you enjoy this meat-free dish, packed full of protein and vitamins!

Hungry for more, 
The Academicook