Vegetarian Baked Frittata (Kuku)

If you’re like me and have tummies and a fridge that need constant replenishing this is a winner. It’s easy, healthy, adaptable to any leftovers and means you can use up all the odds and ends in your vegetable compartment (yes its all about #lovefoodhatewaste)⠀
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It’s a forgiving recipe so you can substitute pretty much anything and fresh or dried herbs and spices will add a bit of zing to this. I used “piment d’espelette” (a paprika from SW France) but you could use any of your favourite spices like basil, tarragon, oregano, cumin.⠀

Vegetarian Baked Frittata (Kuku)

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10-12 serves 1x

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Description

A wholesome, easy mid week meal that is so yum, but best of all it is very accommodating if you want to substitute any of the vegetables.

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Scale 1x2x3x

Ingredients

A few chopped cups of veggies (mine weighed 500gm) & included:⠀

• 1 onion⠀
• 1 leek
• 1 clove garlic
• 1/2 capsicum (see I really am scraping the fridge)
• 6 mushrooms
• 1 zucchini⠀
• 1/2 sweet potato ⠀
• 8 eggs⠀
• 1 tbspn GF flour
• 1 tspn GF baking powder⠀
• Salt & pepper to taste⠀
• 1/2 tspn of piment d’espelette (or your favourite spice)⠀

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Instructions

1. Preheat oven to 180*celsius & grease/line a baking tin (I used a springform for ease of removal)
2. Fry in oil the onions, garlic & any veg that need some softening
3. Whisk eggs & seasonings in a bowl
4. All veg go into the bottom of the tin, tip over the egg mixture & bake for around 50 minutes to 1 hour. Check your skewer comes out clean & it’s done
5. Cool slightly or enjoy cold from fridge either on its own or with a salad

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Notes

• “piment d’espelette” is a paprika from SW France, you could use any of your favourite dried spices like basil, tarragon, oregano, cumin or saffron as a substitute
• fresh herbs would work really well in this recipe too

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