Spiced Vegetable Frittata Recipe

This Frittata is incredibly easy to make and is a delicious way to get several of April’s most seasonal vegetables into one meal! Combining seasonal cauliflower, carrots, spinach, apple, onion and new potatoes, with protein-rich chickpeas and hen’s eggs, this wonderful dish uses health-boosting spices and ginger to bring April’s freshest produce to life. Try this frittata as a light alternative to quiche. Simple and delicious.

Yield: Serves 4 to 6
Image: Nicola Wilkinson

Ingredients

  • 1 head of cauliflower (florets cut off the stem)
  • 2 carrots (grated)
  • 1 cox apple (grated)
  • 1 red onion (sliced)
  • 2 handfuls of spinach leaves
  • 5 large eggs (I used hen’s eggs courtesy of Alex Hinkley’s farm in Lewknor)
  • 1 inch of fresh ginger (finely chopped)
  • 1 small red chilli (finely chopped)
  • 5 new potatoes (boiled and drained)
  • 1 heaped tablespoon curry powder
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 1 can of chickpeas (rinsed and drained)
  • 1 tablespoon olive oil

Method

  1. Boil your new potatoes till cooked. Drain, and cut into slices.
  2. Meanwhile, preheat your grill.
  3. Heat the oil in a large frying pan on the hob. Add the cauliflower, carrots, onion, apple and ginger to the pan and stir fry for five minutes till the vegetables begin to soften.
  4. Add the curry powder, cumin seeds and turmeric and continue to stir fry till well combined.
  5. Add the chickpeas, the red chilli and the potato slices and stir fry for a further few minutes.
  6. Now whisk your eggs and pour them over the vegetable mixture.
  7. Immediately stir to combine, and then leave to cook over medium heat for about a minute.
  8. Now remove the pan from the hob and place beneath the grill to cook the top of the frittata. This will only take a couple of minutes. Once golden on top, remove from the grill and cut the frittata into 4-6 slices.

You can serve this spiced vegetable frittata hot or cold. Season with salt and pepper as liked, and serve with a salad of spinach leaves, cucumber, red onion and coriander leaves to complement the flavours of the frittata. Enjoy!

To explore April’s seasonal bounty, try using the following this month: cauliflower, new potatoes, carrots, purple sprouting broccoli, radishes, spinach, cabbage, radishes, cucumber, salad onions, watercress, kale, cox and gala apples.

About this recipe

This recipe is courtesy of Nicola Wilkinson of Nicola Wilkinson Fitness

 

Nicola Wilkinson Fitness
Lewknor, Watlington OX49
07793 021 155 | nicolawilkinsonfitness.com