Frittata
Otaika Valley Free Range Eggs are the true hero of this one-pan wonder. Add some leafy greens, fresh herbs and a sprinkle of seasoning and you’ve got yourself a super healthy, super easy and super yum breakfast, lunch or dinner!
Prep time: 15 minutes | Cook time: 15 minutes | Serves: 8 | Recipe by Chelsea Shine @chelseashinefoodcreative
8 Otaika Valley Free Range Eggs
½ cup milk or cream
1 onion, chopped
2 cloves garlic, chopped
2 cups chopped leafy greens (i.e. spinach, kale, silverbeet)
2 tablespoons chopped fresh herbs (chives, parsley, basil and/or rosemary), plus more to garnish
¼ cup grated parmesan
INGREDIENTS
Preheat your oven to 200°C.
Beat the eggs and milk in a large bowl. Mix through herbs and season generously with salt and pepper.
Heat a good glug of olive oil in an oven-proof skillet or frying pan over medium heat. Add the onion and garlic and saute until translucent. Add the leafy greens and saute briefly until wilted.
Add the egg mixture to the pan. Briefly stir to distribute the onion and sautéed greens evenly if needed.
Reduce to a low heat, sprinkle with parmesan cheese and continue to cook until the egg begins to cook around the edges.
Transfer to the oven and cook for 10-15 minutes until the egg is set in the middle.
Leave to cool for a few minutes before slicing into wedges. Serve topped with extra fresh herbs to garnish.
Chef’s tip: If you have any leftover veggies in the fridge such as roasted root veggies, broccoli, asparagus, peas or mushrooms, dice them up and mix through the egg mixture along with the chopped herbs.
