This is an easy vegetarian Ayurveda inspired frittata recipe. The inspiration for this came from my mom, who told me that I MUST try making an omelette with shredded vegetables. So, I experimented with some vegetables and the results were great! Instead of making an omelette I tried out a frittata. What is great is that this frittata stays moist and has a lot of flavour- something I miss when using sliced vegetables. Its lovely to have together with soup, or some sourdough bread on the side. I served this dish with a homemade tahini sauce using tahini, lemon, salt and pepper. This also helps to bring in the sour and bitter tastes, balancing out the dish. Iff you want to go all out, its also great for brunch where you can serve it alongside other dishes.
Ingredients (4 portions)
1 ½ tablespoon olive oil
50g shallot finely sliced
1 celery stick finely chopped
250g parsnip (very finely grated)
200g carrot (very finely grated)
½ tsp salt
1 tsp dried thyme
½ tsp ground coriander
½ tsp ground cumin
5 eggs
Method
First mix the shredded parsnip and courgette with ½ a teaspoon of salt and let it sit for 5 mins in a sieve. Push out any excess water using your hands or a wooden spoon. Heat 1 tablespoon olive oil in a frying pan and fry the shallot & celery for 8-10 mins. Then add the parsnip, carrot and dried thyme and fry until most of the moisture is gone (around 10 mins). Add the ground coriander and cumin and mix. Fry for another 2 min- 3mins.
Take the pan off the heat and place the vegetable mixture into a heatproof glass bowl. Beat the eggs separately then mix them in with the vegetables. Put the pan back on the heat, add the remaining oil and when warm add the egg mixture. I used a 26cm frying pan- if you are using a smaller one, you might need to make this in more batches. Cook the mixture until the bottom has been fully cooked (the top layer will most likely be wet and this is totally fine). Next comes the difficult part (at least for me!)- its time to flip! To do this, take a plate that is slightly smaller than your pan, and place it on top of the half cooked frittata. Then flip over the plate and the pan so that the omelette slides on to your plate with the cooked side on top. Then gently slide the wet side back into the pan and leave that to cook for 5-10 mins. Enjoy!
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