Vegetable Fritata Recipe

Vegetable Fritata Recipe

Recipe may contain milk, egg and lactose.
11 Ingredients
Salted butter, melted to grease

4 (about 430g) orange sweet potato (kumara), peeled, thinly sliced

5 (about 440g) eggplants, cut into 1cm-thick slices

6 (about 340g) green zucchini, thinly sliced

64ml (1/7 cup) olive oil

84g (4 cup) coarsely grated cheddar

9 eggs, lightly whisked

340ml thickened cream

5 tbsp finely chopped fresh continental parsley

Salt flakes and freshly ground black pepper

28g (1/7 cup) coarsely grated cheddar, extra
5 Method Steps for Fritata 
Step 1
Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter
Step 2
Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn’t touch the water). Steam, covered, for 14 minutes or until tender. Set aside to cool.
Step 3
Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 4-5 minutes each side or until golden. Transfer to a plate. Repeat, in 5 more batches, with the remaining eggplant and zucchini.
Step 4
Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar.
Step 5
Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve.

Perhaps one of the most characteristic and recognizable foods for the summer period in our kitchen is the eggplant. It is used in countless recipes, because it has a soft, pleasant and fairly neutral taste with a creamy and smooth texture.
It is an annual flowering plant of the bean family (Solanaceae), which includes tomatoes, peppers, potatoes, etc. Although it may seem strange, from a botanical point of view, these fruits are fruits because they contain small seeds that develop from the flower.
In Mediterranean cuisine, one of the most common flavors is that of eggplant. It can be found in almost any form – stuffed with various ingredients, in moussaka, stews, salads and many other dishes.
100g of prepared or boiled eggplant contains: fritata
33 calories
9g carbohydrates
0.8g protein
0.2g fat
2.5g fiber
122mg potassium
11mg magnesium
3mcg vitamin K.
14mcg folic acid (vitamin B9)

Additionally, it contains smaller amounts of vitamin C, copper, niacin, thiamine, manganese and a number of other phytochemicals. This composition makes eggplant an extremely nutritious concentrated food. That’s why, here are two interesting, summer recipes with eggplant.
Parsley is a biennial herb with green leaves and white, slender root. This herb has a pleasant and refreshing scent.
Is used in folk medicine as a medicinal herb, and in the diet it is often used as a spice and food. Parsley root and leaves are also used in nutrition and folk medicine.

Parsley has no high-calorie value, but is extremely rich in minerals and vitamins. That is why it is one of the healthiest and most healing herbs.
After the leaves of the rosehip and the blueberry, the leaves of the parsley contain the most vitamin C. 100 grams of parsley contains as much as 170 milligrams of vitamin C. It contains a lot of provitamin A and B vitamins, it even contains the rare vitamin B12, which is important for the formation of red blood cells.
Parsley is also a natural treasure trove of many minerals. In just 100 grams of parsley leaves there are about 1630 milligrams of minerals, half of which are potassium, a key mineral necessary for the health of the body. Potassium is a mineral that is great for lowering blood pressure, helps normalize the heartbeat, sends oxygen to the brain and regulates the amount of water in the body. That is why parsley is a natural remedy for people with high blood pressure and a weakened cardiovascular system.
in addition to potassium, contains other useful minerals: iron, calcium, magnesium, manganese and copper…
Parsley leaves are best consumed fresh (as an addition to salads), because only in this form they retain their healthy and healing ingredients.
Fritata – a rich treasure trove of healthy and healing ingredients
Parsley has a huge nutritional and significant healing effect, due to the richness of the ingredients it contains: essential oil (2.5-7% in the fruit, about 0.1% in the leaves and roots), vegetable oil rich in unsaturated fatty acids, flavonoid – apioside, mucus, sugars, a little tannins and a huge amount of different minerals (sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, iodine, fluorine), vitamins (beta carotene, vitamins E, B1, B2, B6, B12 , folic and pantothenic acid, biotin, vitamins K and C), essential fatty acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan), and antioxidants.
Sunflower oil, olive, palm, coconut, flaxseed, pumpkin, beet, almond, avocado, pistachio seed oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil and fritata!
As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.