Aug
24
Written by:
Gina Macauley
Wednesday, 24 August 2011
Namaste.
A few months ago I received the following email:
“Hi Gina,
CONGRATULATIONS….your recipe was voted a winner by the International Jury in Zurich and it will be included in the new International cookbook from Vorwerk International early next year.”
I was in the car with the family when I received it and we all started laughing disbelievingly. My nephew even commented that it sounded more like a War Crimes Tribunal! It’s not a complicated, a la carte recipe or anything like that. It’s just a simple vegetable frittata. A family favourite. It hadn’t really occurred to me that by uploading my recipe to the recipe community, I was entering a competition.
It got even funnier when, as part of the ‘winner’ process, I had to sign a contract then do an interview and send in a photo of myself that will appear next to my recipe in the book. How many recipe books do you have that has the contributor’s blurb and photo next to the recipe (let’s not count Stephanie or Maggie or Bill...)!
Anyway, I am very excited about it. And stoked that people around the world (hehe) will have their hearts and tummys warmed by it. It is one of my favourite recipes and it is the thing I cook when I want to cook something for someone who needs some love and support. So, after so many requests here it is, my ‘soon to be famous’ Vegetable Frittata.
Vegetable Frittata
350 gm pumpkin chopped, peeled and cubed
350 gm sweet potato, peeled and cubed
300 gm potato, peeled and cubed
7 eggs, lightly beaten
180 gm fetta, crumbled
100 gm cheddar cheese, grated
125 gm baby spinach leaves, roughly chopped
I small red onion, finely sliced
Place pumpkin, sweet potato and potato into a saucepan and steam or boil until just tender (you can microwave if you prefer).
Mix eggs, fetta and cheese in a large bowl, add baby spinach, add cooked vegetables and mix well (but gently). Pour into a greased oven proof dish (approx 25 x 25 cm), top with red onion and bake in a hot oven (200 C) for 30 – 35 minutes.
Hint: You can use silverbeet (which I have used in the photo) instead of baby spinach if you have it in your garden. I love to serve it with a salad (I love beetroot salad) and wedges with homemade tomato relish.
With Love.