Feta, sweet potato and eggplant frittata

October 11, 2010 § 1 Comment

My friend and flat-mate JJM is a vegetarian with very little interest in food and even less in cooking. For a couple of years now JJM’s diet has consisted of the following three main meals that appear on a rotational basis:

  1. Wholemeal pasta with plain Leggos tomato sauce and cheese
  2. Grilled lentil patty (from a box in the freezer) with melted cheese and salad
  3. Tinned pumpkin soup with a bread roll.

Add to this breakfast of Vegemite toast and some raw veges at lunch and that’s it. So it’s little wonder that when JJM visited a nutritionist last week, following serious drops in her energy levels, she was told that her diet was pretty ordinary with no sources of iron or protein. I told you so


So after a quick trip to the supermarket and organic store on Saturday I had stocked JJM up with some dietary additions – ricotta, avocado, nuts, seeds, tinned beans and legumes, yoghurt, tofu, hummus, flaxseed oil, eggs, LSA, miso sachets…

Yet ingredients are only the first step, seeing them move out of the pantry and on to the plate is another challenge all together.

With the knowledge that JJM is keeping to a very busy schedule at the moment, and that she calls tipping packet soup into a saucepan ‘cooking’, I had to be smart with how we would slip the protein in. Ricotta could be used instead of butter on toast, beans could be tipped into salad, tofu could be stir-fried for easy late-evening meals, hummus could be eaten with carrot sticks instead of M&Ms during the afternoon work slum, and eggs could be made into delicious individual frittatas to be wrapped and frozen until needed.

Let’s hope  some protein will put that spring back into the step of my friend and stop me shaking my head at the nightly dinner table…



Feta, sweet potato and eggplant frittata

Makes 4

Preheat the oven to 170°C.

Slice 100g eggplant and 200g sweet potato (peeled) and arrange on a paper-lined baking tray. Bake for 30 minutes or until softened and then cut into small cubes.

Heat 2 tsp olive oil in a frying pan and fry 1/2 onion (chopped), 1 garlic clove (chopped) and 1/2 capsicum (diced) until softened.

Beat together 5 free-range eggs, 3/4 cup skim milk, 1/2 cup hummus, 1/2 cup natural yoghurt, 80g fetta (crumbled), pepper and 1/2 tsp celery salt (or sea salt).

Lightly oil four 250 ml quiche dishes and divide all cooked vegetables, 1/2 cup baby spinach, 1/2 cup zucchini slices among them. Pour the egg mixture over the top and bake for 35-40 minutes.



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§ One Response to Feta, sweet potato and eggplant frittata

  • I have all the ingredients for this little fritatta in the fridge, so thinking it might make an appearance at my dinner table this week, great idea (hope your friend gets her energy back….., fancy not being interested in food huh).

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