'Fridge Raider' Frittata

'Fridge Raider' Frittata

 

This is so called because I literally raided my fridge and used whatever leftover vegies and other bits and pieces I had in there from the weekend's meals. The original recipe (another weight watchers one) used leek, broadbeans, bacon, zucchini, shallots and parsely. I have written below what I used- but you use whatever you like- that's the beauty of it! Just make sure you have enough 'filling' to make the frittata substantial enough. This is also great to pack for lunches the next day. Serve it with a nice fresh salad and you have a tasty and light meal!

NOTE- for this recipe you do need saucepan or pan you can tranfer from the stovetop to the oven. I have a great pan (pictured above) that I use that I got from a home-maker shop for about $20- so you don't have to spend $300 for one of those frypans with the handle that can go in the oven. Just be careful handling the above when hot- turn stove off first and then use oven mits.

Time taken?: About 35 mins, including chopping and resting time.

2 year old friendly?: Yes it definately is, and it's a great way to hide vegies and give them a nice healthy dose of protein!

Serves 4

INGREDIENTS
6 eggs
1/2 cup skim milk
1/3 cup grated light cheese
1 tbs olive oil
3 slices of proscuitto, chopped
About 4 or 5 green shallots, sliced thinly
Some sliced mushrooms (I had 3 largish cup mushrooms left- so that's what i used!)
1/2 a large zucchini, chopped
A handful of coarsely chopped flat parsely

METHOD
Preheat oven to 180 degrees C or 160 fan forced
Whisk eggs, milk and cheese in a large jub or bowl and set aside
Heat oil in a 22cm ovenproof and stoveproof pan on medium heat.
Cook proscuitto, mushrooms and zucchini, stirring for 5 minutes or until vegies are soft.
Add shallots and parsely, stir to combine and then spread mixture out evenly out in pan.
Pour in egg mixture, making sure it's evenly spread. Reduce heat to low and cook for 5 minutes or until frittats starts to set.
Transfer to oven. Bake for 10-15 minutes or until just set and light golden.
Allow to sit for 5 minutes before cutting and serving.