real men don't eat quiche...they eat frittata !

It's a bit like a rose by any other name...calling a spade a spade...you know what I mean...
When I was first learning to cook, we referred to any savoury baked egg  dish as 'bacon & egg pie', cause as any born and bred Aussie knows, quiche is some fancy french dish thingy...

Well, in the spirit of broadening one's own horizons, I have discovered the virtues of making the frittata...

It is a great meal 'filler', goes well with any meat, you can use virtually any leftover meat and veg and the best part is it all goes into one dish and into the oven...gotta love it!




cooking nicely at 200c for 15 minutes




ready...!



Roasted Vegetable Frittata

3 cups veg of your choice (I used zucchini & sweet potato)

1/2 cup cooked, diced bacon (or ham)

6 eggs

125ml milk

1/2 cup grated tasty cheese

method

1. peel and slice vegies and place into a oiled baking dish and cook for 15-20 minutes, depending upon size
2. spray an ovenproof dish with oil and heat oven to 200c
3. beat eggs and milk together
4. lay cooked vegies over the base of the ovenproof dish
5. pour egg and milk over the top
6. sprinkle bacon and grated cheese over the top
7. bake for 15 minutes, or until egg is firm and set

 tips:

• don't add salt until after frittata is cooked, as salt makes eggs tough and rubbery
• add shredded cooked chicken meat for a complete meal
• make individual frittatas in muffin tins