discovering a simpiler life

discovering a simpiler life

Monday, 6 January 2014

bottom of the crisper vegie & burghual fritatta

I don't know about you but I love fritatta's.  Its not only a wonderful thrifty way to use up the sad looking veg at the bottom of the crisper, but can be a lovely change from sandwiches for lunch or a meat free dinner.  Served with a salad of fresh greens from the garden and I'm in heaven.  Its also one of those things that can be whipped up in seconds and made simply with what ever is on hand.  I always have peas in the freezer and paired with cheese with some fresh mint it can make for a nice accompaniement to roast meats or as the star like this recipe.  

This combo is born from being given some gorgeous freerange chook eggs from my girlfriend from her mum's farm and leftovers from my New Years Eve dinner.  I had around 1 cup of plump burghual to use up as well as a zucchini a bit past its best, some corn off the cob and lots of spinach and herbs from the garden.

In a bowl crack 6-8 eggs, 6 being the minimum, and a slurp of milk, I used soy.  Give them a good whisk to beat in some air and loosen them up.  I griddled my zucchini slices that had been tossed in salt, pepper and a glug of evoo and given a golden grill mark.  To the egg mix I added one corn cob stripped of its kernels, 1 cup of burghal, 1 cup of steamed spinach, a fist full of mint and parsley and 2 spring onions finely chopped and plenty of salt and pepper.  Before you pop it into a 180c preheated oven, shave some Parmesan cheese over it or cheddar or feta for that matter, but of course you can omit all together.

I'm lucky to have a huge supply of cos lettuces coming in from the garden at the moment. I teamed this fritatta up with a simple but delicious salad of cos, sprouts, tomatoes, avocado and a dressing of apple cider vinegar, evoo and salt & pepper and a thick slice of my never fail 5 minute bread.  We have been churning through this crunchy sprout mix of our own sprouts for weeks now. 

 It's got our own quantities of  fenugreek seeds, mung beans, green peas, chickpeas, and alfalfa along with a pre-brought hot & spicy sprout mix.  These gems really are a wonderful addition to any salad.  
You can read more about making your own sprouts here.  These 3 trays cost around 60 cents and they also have a longer shelf life than their pricey supermarket brothers as they are super fresh.  I saved some strawberry plastic containers with the holes in them to store them in.  Just be sure to give the sprouts a good wash and get rid of any sprouts that haven't played the game, and spin in the lettuce spinner to dispel the excess water.  I line the container with damp paper towel, and they will sit happily in the crisper  for a week.

We have this regularly as a meat free meal and my hubby never feels short changed, and he could eat a side of beef for breakfast!

I'm working on a series of posts to help save money in the home, its taking time and with my golden child on school holidays I'm taking time off the computer in lieu of hanging out :) Looking forward to sharing them with you.  If there is anything you would like to know more about or would like me to share more of, I'd love to hear from you.

Ciao Jan.


  1. I've been meaning to try my own sprouts. I really like them but hubby is less smitten but that means more for me! :D

  2. They really are easy and crunchily yummy!!!

  3. I agree! Frittatas are fabulous and so nutritious and a great way to clean out the crisper. I make them all the time - especially love them with onion, capsicum and spinach but have used pumpkin, asparagus, zucchini, bok choy, sweet potato, shallot, corn, broccoli and the broccoli stalk, carrot, eggplant - holey dooley - heaps of ingredients.

    However, I've never thought of adding bulgur (my choice of spelling). That is different. I guess it'd certainly round out the frittata as a very well balanced meal. Great idea.


Related Posts Plugin for WordPress, Blogger...