image for Garden frittata recipe

Advanced Garden frittata by Sophia Young

Advanced Garden frittata for 6 person

Celebrate Australia Day outdoors with this easy frittata dish to go!

Ingredients for Garden frittata

  • 1/2 (450g) bunch silverbeet
  • 3 zucchinis
  • 1 cob corn, husks removed
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 onion, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 80g (1 cup) grated parmesan
  • 50g (1/3 cup) semi-dried tomatoes, roughly chopped
  • 80g slice day-old bread, crusts removed,

    Garden frittata, How to Make

    • Step 1
      Trim 5cm from silverbeet stems and discard. Cut stems from leaves. Cut stems into 5cm lengths, then cut into julienne (matchsticks). Cut leaves into 4cm-wide strips. Cook stems in boiling salted water for 5 minutes. Add leaves and cook for a further 5 minutes or until both are tender. Drain, refresh under running water, then pat dry well with paper towel.
    • Step 2
      Meanwhile, grate zucchinis into a bowl. Using your hands, squeeze to remove excess liquid. Place corn cob upright on a chopping board and cut kernels away from cob.
    • Step 3
      Heat 2 tablespoons oil in a deep, heavy-based, 26cm ovenproof frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add silverbeet stems and leaves, and stir for 5 minutes. Add zucchinis and corn, and stir for 3 minutes or until just soft. Tip vegetables into a large bowl to cool. Wipe pan clean and reserve.
    • Step 4
      Preheat oven to 200C fan-forced. Add chickpeas, parmesan, semi-dried tomatoes, bread and three-quarters of the dill to vegetables, season with salt and pepper, then stir to combine. Add eggs and stir to combine.
    • Step 5
      Heat remaining 1 tablespoon oil in reserved pan over medium–high heat. Add egg mixture, level, then cook for 5 minutes or until browned around the edge.
    • Step 6
      Transfer pan to oven and bake for a further 20 minutes or until set. Cool in pan for 15 minutes. Top with remaining dill. Serve warm or at room temperature.

    Notes:
    Transport frittata in the pan, then transfer to a platter to serve.

    Additional information for Garden frittata

    Preparation: 0:25 Minutes, Cooking: 0:50 Minutes, Serving: 6 Person, Level: Advanced

    Nutrition Info:

    1473 kj Energy, 20g Fat Total, 6g Saturated Fat, 19g Protein, 568.26mg Sodium, 6g Carbs (sugar), 19g Carbs (total),

    All nutrition values are per serve

    This Garden frittata published first on: MasterChef, Images by: Steve Brown

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