Finally, a new recipe on the blog!
Time has been very limited these days, which means my blog hasn’t been getting the attention it deserves AND my lovely followers haven’t had a new recipe for a little while.
Part of my time limitation has been due to my training for the Melbourne marathon. Unfortunately my training has been a little ineterrupted (just weeks out!) due to injury. This means that my HIGH carb eating days are few and far between and I have opted for lighter options such as this lovely Mediterranean Vegetable & Ricotta Frittata. This does not mean that I have been following a low carb diet – nor is this recommended.
My point is, carbohydrate requirements vary for each individual and even when we look at the carbohydrate requirements for one person, this varies from day-to-day depending on what they are up to. When I make recommendations for athletes, each day could be different depending on their stage of training and the type, intensity and duration of the training session.
Just another reason why blanket nutrition statements and ‘one size fits all’ approaches don’t work. Food and nutrition is complex.
All I wanted to do was point you in the direction of this new recipe, so here you go….ENJOY!
Three words to describe this recipe…simple, nutritious & delicious…
Please enjoy as a light meal served with salad or cut into smaller pieces for a filling snack.
1 small to medium sweet potato – sliced, making 1 cm thick circles
1 small zucchini, cut in half then cut into thick strips
1 red capsicum – cut into eights
½ an eggplant – cut into long, strips
1 cup of ricotta
½ cup of grated cheddar or mozzarella cheese
1/2 cup chopped basil
1/2 cup of chopped parsley
Preheat a fan-forced oven to 180 degrees.
Line a baking dish with baking paper, add vegetables, sprinkle with a little salt and drizzle enough olive oil for roasting.
Cook in the oven for approximately 40 minutes or until tender.
When vegetables are done whisk eggs in a bowl and add ricotta, cheese, basil, parsley and season with pepper.
Over a low heat, brush a 20cm x 20cm frying pan with some olive oil then line the bottom of the pan with the sweet potato, then spread the other vegetables evenly over the sweet potato.
Next, pour the egg, cheese and herb mixture evenly over the vegetables.
Cook over a low heat for approximately 10 minutes.
Meanwhile preheat a grill ready to cook the top of the frittata for approximately 3-5 minutes until the frittata is cooked through and starting to brown on top.
Once ready, knife around the edge to separate it from the pan and flip onto a plate.
To serve, cut it in quarters and add a teaspoon of your chutney/jam to the top of each piece – I like caramelised onion jam.
I like to serve this with a tomato, basil and rocket salad or grainy toast on an active day.
* For an alternative cooking method, place in an oven proof dish and cook for 20-30 minutes in an oven at 180 degrees.