Frittatas are a great way to use up any odd bits of vegetables and meats or cheeses laying around. They are also really cost effective, ridiculously easy to make and lighter and healthier than most other brunch dishes, without sacrificing taste or fillingness (I wasn’t sure if that’s a proper word but it’s in some online dictionaries so it’s definitely legit). Frittatas are like quiche without the crust or really thick omelets that don’t need to be flipped. For this one I used a range of different colored vegetables with some ham and potatoes for extra flavor and density. The saltiness from the olives and sun dried tomatoes plus the creaminess from the almond milk completely make up for the absence of cheese, but a bit of feta or aged cheddar could be sprinked on top for the cheese fiends. If there are any leftovers, take them out of the pan and let them cool on a wire rack before refrigerating, this will keep the bottom from getting soggy as it can when left in the warm cooking dish.
- 8 eggs
- 1½ cups new potatoes or yams, cut julienne (they have to be pretty thin to cook properly)
- 1 cup ham, chopped finely
- 1 cup tomato, deseeded and chopped finely (around 2 medium sized)
- 1 bell pepper, deseeded and chopped finely
- ½ cup unsweetened almond milk
- ⅓ cup green onion, sliced thinly
- ¼ cup black olives, pitted and sliced thinly (around 10 olives)
- ¼ cup sun dried tomatoes, chopped
- 2 tablespoons dijon mustard
- 1 teaspoon cold-pressed olive oil
- ½ teaspoon sea salt
- A few dashes of freshly ground black pepper
- Preheat oven to 350°. Grease a large glass pie dish with the olive oil. Beat the eggs with the almond milk, dijon, salt and pepper until blended and slightly frothy. Then fold in the ham, potatoes/yams, tomatoes, peppers, onions and olives. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.
