Our New Year’s resolution was to eat more vegetables.  I don’t believe in ‘denial’ of things as a way to change your habits.  Try a good habit and see if you can crowd out a less good habit.  One way to eat more vegetables is to buy more vegetables.

I signed up for www.abelandcole.co.uk again.  They are an all organic home delivery service.  They started with just veg and now do fruit, dairy, meat, fish and some high quality groceries that are consistent with their ethical standards.

The best thing about A&C is that the vegetable box just appears and it always has a few surprises in it.  You can tell them what you don’t like – the Davinator is allergic to garlic and onions so that comes in handy for me.

The vegetables started to appear – what do I do with them.?????

Vegetable frittata is a great way to use up a variety of vegetables.  This recipe used a shallot, a courgette (zucchini), some broccoli and a leek.  Here’s the recipe and some basic instructions.

Feeds 2 people with leftovers for later.  And takes 45 minutes if you start with cold pans, a cold oven and you’re only on your first cup of coffee.

Equipment

A generous sized skillet to fry up the vegetables, a shallow round  oven proof casserole dish. I use a cast iron 9 inch (23 cms) le Creuset; because it’s the perfect thing.

Ingredients

4 eggs, 50 grams of grated cheese, a splash of olive oil, a tablespoon of butter,  one shallot or small onion, a courgette, 3 spears of broccoli ,  one leek,  a handful of cooked rice,  1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp crushed chilli  flakes, black pepper and salt to taste.

Most vegetables work well in frittata, I always use 4 or 5 different ones to add the variety. Try onions,  peppers of all descriptions, cauliflower, cooked potatoes.  Bear in mind the different cooking times.

Instructions

Preheat the oven to 160C/350F

Chop the vegetables to an easy eating size; start with the onion and the leek then add the courgette and the broccoli.  Add the spices.  Frittata can be boring without spices so experiment to see how much you like.  This is a mildly spiced version.  Don’t overcook the vegetables, they will all cook a bit more in the oven with the eggs.   Add the rice and stir it in.

Put the casserole on the hob (stove top) and melt the butter or butter the interior if it’s not safe for the hob.  Beat the eggs, grate in the cheese, combine with the vegetables and pop it in the oven.

Cook for 12 to 15 minutes, remove and serve.

Enjoy.