Species Odoratus / Genus Lathyrus / Family Fabacaeae
The smell of sweet peas transports me back to my childhood, to my mother's garden.
At the bottom of the yard, behind the shed and beyond the lavender, the most beautiful sweet peas grew along the back fence. The ruffled blossoms, a riot of colour, would climb their way up the trellis each year to fill our garden with their honey sweet scent. My mother and I would pick these butterfly blooms, wrap the stems in foil and my small hands would proffer the posies to my great aunts, Iris and Betty. Their thanks came in the form a kiss, a slice of cake and the sweetest cup of tea you've ever tasted.
Eggs and vegetables. My kitchen saviours. When all else fails and culinary inspiration is lacking, a basic combination of these two ingredients usually comes to my rescue. This frittata recipe is one we make quite frequently at the cottage and always goes down a treat. It's cheap, easy and a great way to use up leftovers. It is also a dish with few rules, which thoroughly appeals to me.
- Lots of vegetables
- Any herb you like
- Six eggs and one for good luck (aka seven eggs).
That's it. No milk, no cheese, no fuss. So if you're craving a big dose of vegetables this is a good way to pack them all in. Serve with a side of steamed broccoli or fresh green salad for a very simple Meat Free Monday meal.
All The Vegetables Frittata
- 1 x sweet potato, diced
- 2 x peppers (capsicum), diced
- 1 x red onion, sliced
- 2 x courgette (zucchini), diced
- Handful of mushrooms, chopped
- Handful of basil, chopped
- 7 eggs, lightly whisked
- Salt, pepper, olive oil
*you can really use any vegetables you like. I normally add frozen peas and corn too, sometimes grated carrot. Smoked salmon is also a nice addition.
- Preheat oven to 180 degrees. Toss sweet potato in salt, pepper and olive oil on a roasting tray and cook for 15 minutes. Add peppers and onion and cook for another 10 minutes. Add courgette and mushrooms and cook a final 10 minutes.
- Toss basil through the vegetable mix and spoon into an ovenproof dish lined with baking paper. Pour eggs over the top and cook for 30 minutes or until golden and cooked through. If you want more of a rustic look then be sure to get distracted by something shiny, miss the timer and let the top brown a little too much. Don't worry, it will still be tasty and I won't tell if you don't.
- Let it cool, slice it up and keep it in the fridge for easy lunches, dinners or guilt free snacks. Even better if you can store it in the same tupperware container your mother used to send you to school with on Patty Cake Day when you were 8.