I was getting a bi-monthly delivery of fresh, locally farmed, organic vegetables. Sadly, the young lady who started this business has stopped supplying us with a seasonal selection. But, while I was getting the box, the most common use of the wide variety was a vegetable frittata. This makes for a great brunch or lunch dish.
Head straight on to the Recipe For ♥ Vegetable Frittata ♥
My friend Cindy, who has not blogged in a long time sometimes used to write about the meaning of words. She came to mind this morning when I had a conversation with someone. The word supercilious popped into my head. It is an adjective describing someone as behaving or looking as though one thinks one is superior to others. This person knows nothing of me, what I have studied and experienced in life. They basically entered into my friendship circle a year ago. And in their opinion, I am only what they have experienced in that year. So when a comment was levelled at me, assuming I knew nothing about the subject, I just brushed it off. But over the course of time I have noticed that this happens a lot. I am spoken to like an idiot, someone with no experience of anything.
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I just quietly keep to myself, having an internal chuckle. Mainly because this person has so many wrong assumptions. I never make mention of the fact that I have a degree. People assume that because of my job I have not studied. I don’t talk about my experiences when working in what I studied. And I mostly steer away from mentioning my achievements in motor sport. I try and live in the now, and I hope I never talk down to people. I am curious about a lot of things, and try and read up on what interests me. And if something grabs my attention I can become obsessed learning about it. But that does not make me an expert and I am always open to learning more. This involves listening to experts and having discussions with people. Do you know people who make assumptions about you?
Click on the links for conversions and notes.
- 8 eggs
- salt and freshly ground black pepper to season
- 35 g Parmesan grated
- 10 g coriander roughly chopped
- 15 mls olive oil
- 5 g butter
- 3 small carrots peeled and thinly sliced
- 1 medium sweet potato peeled and grated
- 1 ear corn on the cob kernels removed
- Preheat your grill, placing the baking rack close to the top of your oven
- Crack the eggs into a bowl, season generously and whisk to slacken
- Stir in the coriander and Parmesan and set aside
- Place the oil and butter into a non stick, ovenproof, frying pan
- Heat over a medium temperature and then add the carrots
- Sauté until they start to soften and then add the potato and corn
- Season generously and stir to combine
- Pour the eggs over the vegetables, stir and then leave to cook for 5 minutes
- Place under the grill and cook for 5 minutes, until set
- Remove from the oven, cut into wedges and serve
Inspiration published on Lavender and Lime May 31:
- 2017 – Interview With Nick Perfect
- 2015 – The Storyteller
- 2013 – Pain Au Chocolat
- 2012 – Grapefruit And Honey Sorbet
- 2011 – Rich Tomato Pasta
- 2010 – Parsley Sauce Vierge
14 thoughts on “Vegetable Frittata Using Seasonal Vegetables”
Tandy – your post just dropped in ere my evening meal . . .I read it a couple of times and wondered why you let any perceived feelings, of which you probably are not certain in the first place, bother you ? You know who you are, why allow anyone’s differing views, based as you have said on minimal information, bother you in the slightest – I would read, smile and delete . . .
so true! Thank you for your very wise counsel 🙂
Tandy, I totally agree with Eha, her comment is spot on. Now, as for the frittata. We have them regularly, but I’ve never had one such as this. It sounds really tasty. Coriander, sweet potato, carrots and corn, perfect in my mind and a frittata I must try.
I love how versatile this recipe is.
It is interesting how people box you. I look much younger than my age and people treat me as I look. I quite enjoy watching the bankers expressions when I open my mouth and explain how a transaction must be put together. A very nice recipe, Tandy.
I can imagine you doing that Robbie 🙂
Very frustrating, Tandy. People should never assume anything.
I am definitely craving a good fritatta now 🙂
You are so right Alexandra.
I have mixed (vegetable?) feeling about fritatta. I cook with eggs a lot and often make versions of this type of thing but steer clear from them at cafes. The restaurant and cafe versions always seem to be woefully under seasoned. This includes Spain. I find them disappointing for the most part. Home made is definitely the way to go.
I also don’t order this when out as I find them rubbery 🙂
That’s just what I like to eat.. a quiche with no base.. 😉
The combination of vegetables sounds delicious – I often make fritatta but have never put sweet potato in one – I will now! Supercilious people irritate me and I’ve experienced the same as you all to often.
Hope you enjoy the addition of the sweet potato 🙂