Vege frittata a healthy meal

A healthy, filling dish, with buttery potatoes, sweet onions and creamy feta.

CARAMELISED ONION & POTATO FRITTATA

❚ 1 brown onion, finely sliced

❚ 400g potatoes, scrubbed and diced 1cm

❚ 1 cups vegetable stock

❚ 1 tablespoon butter

❚ 2 teaspoons finely chopped rosemary leaves

❚ 4 eggs

❚ 3 tablespoons milk

❚ 2 tablespoons chopped parsley leaves

❚ Pinch of salt

❚ Pinch of ground black pepper ❚ 30g feta cheese

Courgette Salad

❚ 2 courgettes

❚ 75g rocket leaves

❚ 2 tablespoons golden raisins

❚ 1 tablespoon pine nuts

❚ 2 tablespoons mint leaves, roughly chopped Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz

❚ Juice of 1 lemon

To Serve

❚ 2 tablespoons of your favourite chutney or relish

Preheat oven grill to high and position rack in middle of oven.

Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion for 4–5 minutes, until caramelised. Remove from pan and set aside.

Using the same pan, add potatoes, stock, butter and rosemary. Bring to the boil and simmer for 12–15 minutes, until tender and all liquid has evaporated. Remove from heat, season with salt and pepper and return cooked onions to pan.

While potatoes are cooking, whisk eggs, milk, parsley, salt and pepper together in a medium bowl. Pour egg mixture over potato and onion, shaking pan gently to distribute evenly. Sprinkle over feta.

Place pan on low heat and cook for 4–5 minutes, until eggs are starting to set. Place under grill for 4–5 minutes, until lightly browned and egg is set.

While frittata is cooking, prepare salad. Use a vegetable peeler to thinly peel courgette into ribbons; add to a medium bowl with all remaining courgette salad ingredients. Add a drizzle of olive oil, season to taste with salt and pepper and toss lightly.

To serve,cut frittata and divide between plates with a dollop of chutney or relish. Serve courgette salad on the side.