MEATLESS THURSDAY-VEGGIE FRITTATA

No, I did not get mixed up on the day.   

Yes it was Meatless Thursday instead of Meatless Monday. 

I find that it is much easier to cook meatless just 2 of us ie it is smaller portion and besides both of us wanted to go meatless to cut down the calories.  We had company for dinner on Monday, so was unable to go meatless.   But then we also had a sumptuous dinner for the Dumpling festival on Wednesday night.  So yesterday,  we decided to go light on our dinner.    

Decided to adapt a recipe to make this individual Veggie Frittata- using whatever veggies I can find in my fridge. 

2 potatoes (or rather 1 because by the time I remove some of the bad parts, that's what is leftover) cut into small cubes, baby French beans, a wedge of pumpkin cubed and a few remaining oven-dried tomatoes which I had made aeons ago. The only onion left on the shelf had already sprouted, so had to leave that out and instead just use some minced garlic.

Add butter and some olive oil (I drained the olive oil from the oven dried tomatoes-its herb infused!)  in pan and saute the above veggies briefly. Season with salt and black pepper and remove to cool.    

Mixed eggs with milk and I added some grated parmesan cheese as well. Adjust seasoning.   Grease individual ramekins with butter.  Spoon the veggies into the ramekins and topped with the egg mixture. Grate more cheese on top. 

Bake in pre-heated oven at 180C for around 20 minutes.  These were taken out after 15 minutes and they are still wet in the centre. So I had to leave them in the oven again for another 10 minutes.  Switch off the oven and  leave the ramekins to set/cool in the oven. 

The Frittata have set and though  the edges pulled away from the sides, the insides were still soft and veggies tender.   This dinner was accompanied with a Miso soup with taufoo and seaweed and a plate of Stir-fried Kailan with minced garlic.  

Have a nice weekend.