Potato, Zucchini & Leek Frittata

Potato Zucchini Leek FrittataI really, truly love having Mondays off. Not because I don’t like Mondays or anything like that. But mostly because if I do get really busy on the weekends, I have an extra day to catch up on housework and meal prepping, something I usually do on Sundays.

This morning I started my day with a nourishing breakfast of oats (1/3 cup gluten free rolled oats, 1/2 cup water and 1/2 cup rice milk) topped with half an apple that I’d caramelised in a little organic butter and raw honey, some unhulled tahini and a deliciously chewy sundried fig. As much as I loved indulging in my mumma’s homecooked meals and plenty of pizza and wine with my girls, it was nice getting back into some wholesome and nourishing food again!

Taken from my Instagram page @onedishaway.
Taken from my Instagram page @onedishaway.

After finishing up my coffee, I worked on our budget for the next month, did last night’s washing up and then got cracking into our fridge. Oh, that fridge. It’s a job I’ve been meaning to do for a while because it was just getting ridiculous how much food was going to waste after being stuffed in the back and forgotten about. I was also getting tired of finding these random and extremely unappealing smelling/looking old bits of food in there. So I got to work and took everything out, soaked and scrubbed all the drawers and shelves and put everything back in there in a neat and orderly fashion. It’s a little bare today as our fruit and veg order doesn’t come until tomorrow, and I also do the staples top up tomorrow too (eggs, milk, etc). But here’s a little looksie anyway!

Top Drawer: Dairy and cold/smoked meats

First Shelf: Gluten free bread and excess fruit (we keep the majority of our fruit in a fruit basket now that the weather is a lot cooler).

Second Shelf: Excess/fragile veggies that don’t fit in the crisper (at the moment it’s just a bag of some homegrown green papaya that my mumma shredded for me last time I was over, but usually I keep my leafy greens there so they don’t get crushed in the crisper drawer).

Crisper Drawer: Veggies

Door (not pictured): Rice/almond milk, eggs, condiments, vitamins.15 16 1718For lunch I used up some old cherry tomatoes, random broccoli florets and mushrooms I had found during my fridge clean up that really wouldn’t have lasted much longer. I chopped them all up, sauteed them in a little olive oil and garlic, added a small splash of water and balsamic vinegar and left it to simmer covered for 10mins before putting it on some cooked corn pasta. I also chopped up half an avo that was on it’s last legs, and threw that on top with some grated cheddar. Considering it was made up of some old veggies and took me about 15mins from start to finish, it tasted pretty damn good!

Taken from my Instagram page @onedishaway.
Taken from my Instagram page @onedishaway.

After that I did some meal prep for the week. We had a bucket load of apples and potatoes to use up, so I made an apple and coconut loaf for mine and Jared’s morning/afternoon snacks, and a big potato filled frittata for our dinner and Jared’s lunches for the week.

The recipe for the apple and coconut loaf will be up later this week, promise!19For the frittata, I used a mix of par-boiled white and sweet potatoes, a couple of zucchinis and a couple of leeks all sliced and layered in a buttered tart dish.  I then just poured over some eggs that I had whisked with some milk, salt and pepper and topped it all with cheese.46 79I then let it bake for 30mins while I had a cuppa on the couch and finally relaxed for the day!11. 12. 13.We had a couple of large servings for dinner, and I packed away the rest for Jared’s lunch for the next two days! 

I’m off to enjoy what remains of my night with some old TWD episodes and another cuppa!

Night all! x

P.S Did anyone catch the moon and the sky tonight? The sky is so goodamn beautiful sometimes, it never ceases to amaze me!14

Potato, Zucchini & Leek Frittata
Serves 4
A delicious veggie packed frittata that is both simple to make and nourishing for the body!
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1kg potatoes*, sliced into 1/2 centimetre thickness
  2. 2 zucchinis, sliced into 1/2 centimetre thickness
  3. 2 leeks, sliced (white and light green parts only)
  4. 6 eggs (preferably organic and free range)
  5. 1/4 cup milk of choice
  6. Good pinch of sea salt and pepper to season
  7. 1 cup grated extra sharp cheddar cheese
Instructions
  1. Pre-heat oven to 200 degrees celsius.
  2. Bring a pot of water to boil on the stove.
  3. Add potatoes to the water and cook for 5mins, then drain.
  4. Arrange potato slices in a large greased tart/flan/quiche dish in 2-3 layers (depending on size of dish and potatoes).
  5. Repeat with zucchini then leek.
  6. In a seperate bowl, whisk together eggs, milk, salt and pepper.
  7. Pour egg mix over the veggies.
  8. Sprinkle cheese over the top.
  9. Bake for 30mins in the oven, or until egg is golden brown and cheese has melted.
  10. Let it set in the dish for a further 5-10mins while cooling before cutting and serving.
Notes
  1. *You can use a mix of potatoes. I used a mix of white and sweet potatoes.
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