table tales

rosemary, zucchini and corn frittata

March 8
Frittata

I used to be someone who had to eat dinner by about 6pm otherwise I wouldn’t be a fully functioning human being for the rest of the day. 

Whilst I still prefer eating early, unfortunately life does not allow for that right now. Between late night lectures, yoga classes, social catch ups and all around life chores (late night Aldi shopping anyone?), it’s rare for me to get home before 7.30pm, let alone eat before then. 

I actually really enjoy coming home and cooking dinner at the end of the day, but every so often on those particularly hectic weeks, it’s nice to feel a bit more organised. 

For some reason, I am going through an egg phase at the moment. I ate an omelette for dinner 3 nights last week. I suppose there are worse phases to go through. I vaguely remember going through a similar scrambled egg phase during my undergraduate degree. I’m thinking it might be a uni thing.

Like omelettes, frittatas are always such an easy, versatile go to meal for when I have lots of halves of vegetables left in the fridge that I want to use. Plus, if you make a big one for yourself it can last a few meals. 

Frittata

Today, we had fresh rosemary, half a red onion, half a corn cob and half a zucchini in the fridge. So guess what I worked with? 
Frittata Frittata

It’s a great way to use left overs and  great left over meal. Plus, when you have a lot going on, how can you beat an egg? 

xx Liz 

rosemary and vegetable frittata
Serves 4
An easy, versatile meal that makes fantastic leftovers.
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 5 eggs
  2. 2tbls water
  3. 1/4 cup cheddar cheese
  4. 1/4 cup Parmesan cheese
  5. 1 tsp coconut oil
  6. 1/2 red onion sliced
  7. 2 cloves of crushed garlic
  8. 1/2 grated zucchini
  9. kernels of 1/2 corn cob
  10. 1 sprig of fresh rosemary, chopped roughly
  11. salt and pepper
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. In a pan over a low-medium, saute onions and garlic in coconut oil until soft and slightly golden. Add in zucchini and cook for a few minutes. remove from heat.
  3. Whisk together eggs, water and cheese. Add corn, rosemary and season with salt and pepper. Mix in the sautéed vegetables.
  4. Pour mixture into a baking dish lined with baking paper.
  5. Bake for 35-40 minutes, or until golden and cooked through.
Notes
  1. Serve warm or cold with a simple side salad for a delicious healthy meal.
  2. You really can add any vegetables or herbs that you like to this. You can even use all cheddar or all Parmesan, instead of a mix (again, I was using up what I had). It's both a great way to use left overs and a great leftover meal.
Travelling Table Tales http://travellingtabletales.com/

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2 Comments

  • Reply Blair April 5 at 9:53 am

    I love frittatas as easy make-ahead meals! I eat them hot or cold…and for breakfast, lunch, or dinner! 🙂 This flavor combo sounds delicious!

    • Reply Travelling Table Tales April 5 at 10:25 am

      Aren’t they fantastic! Thank you so much. It is definitely one of my favourites! xx

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