HealthyMe light meals simple meals Vegetarian

HEALTHYME – Roast pumpkin frittata

August 16, 2014

It’s all very well deciding to eatย healthy but unless you have some ideas on what to create and the ingredients on hand, it can prove to be a challenge! I thought I would start a ‘HEALTHYME‘ series to share with you what sort of food I create regularly so that I can eat healthy more easily. In the ‘HEALTHYME‘ series I will cover simple breakfast, lunch, dinner, sauces and dressing recipes that I use oftenย to help me keep on track.

I try to use organic ingredients whenever possible or at least source local ingredients because I know where they are grown and how fresh they are :). I always use fresh herbs, can’t imagine a meal without them to be honest and they are the easiest plants to grow. At then end of each ‘HEALTHYME‘ recipe I will list the essential items you need in your fridge and pantry. These meals are created out of ingredients that are always really useful to have on hand. That way once you are used to making more healthy food for yourself you will find it easier to know what to buy when you do your food shopping – it’s about developing some new habits.

Frittata is an awesome meal in one, in this one the sweetness of the buttercup is delicious with cumin and fennel. Feel free to add any of your favourite veg to your frittata. I often eat vegetarian because I believe it’s better for you and I like the creativity and flavours that go into making a vegetarian meal.

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RECIPE

Serves 2-3
1/4 pumpkin, sliced into wedges (I’ve used buttercup)
1 teaspoon of fennel seeds
1 teaspoon of cumin powder
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
6 organic eggs
1 large courgette, sliced
5 button mushrooms, sliced
8 cherry tomatoes, halved
2 spring onions, sliced
100 grams of feta, crumbled
A good handful of fresh basil leaves
A good handful of italian parsley, roughly chopped

Preheat the oven to 200 degrees celsius.

Line two small baking dishes with baking paper. In one, place the sliced pumpkin, drizzle with 1 tablespoon of olive oil, sprinkle with the fennel seeds and cumin powder, season with salt and pepper. Place in the oven and bake for 30 – 40 minutes until soft and golden brown. In the other baking dish place the tomatoes and drizzle with 1 tablespoon of olive oil, the balsamic vinegar and season with salt and pepper. Place in the oven and bake for 30 – 40 minutes until soft and golden brown. Chop the pumpkin into chunks, I leave the skin on but you may prefer to remove it. The tomatoes may be ready sooner so just remove from the oven and set aside.

Whisk the eggs together in a bowl.

Heat 1 tablespoon of olive oil in a frypan and add the sliced courgette and mushrooms, cook for a few minutes on a high heat until golden brown. Add the pumpkin chunks and pour over the whisked eggs. Turn the heat down to low, add the roast tomatoes, spring onion and crumbled feta. Cook gently until the egg starts to firm up on the surface (about 10 minutes). Place under a hot grill to brown for a few minutes. Season with salt and cracked pepper. Serve in wedges for lunch or dinner with the fresh basil and parsley.

Leftover frittata is great served cold the following day.

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HEALTHYME SHOPPING ESSENTIALS

Pumpkin or buttercup
Organic eggs
Courgette
Mushrooms
Tomatoes
Feta
Fennel seeds
Cumin powder
Basil
Italian parsley
Balsamic vinegar
Olive oil

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1 Comment

  • Reply Kevin August 16, 2014 at 12:11 pm

    Wow, that looks awesome. Definitely one to try out!

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