Where has my baby gone? This little being who used to need me every 3 hours for milk is growing and changing and learning so many skills. One of his favourite skills is feeding himself. And so I have been making a concisous effort to try and create meals that he can eat with his hands (without creating too much mess).
I’ve also been working on participating in ‘Meatless Monday’ – basically, once a week I am trying to create a meal that doesn’t contain meat. It’s better for the environment, better for our bodies and well, better for our weekly budget (Meat is EXPENSIVE – since when did mince become a prime cut of meat – or at least become except able to be sold at the price of one).
You’ll find your source of protein in the eggs and I’ve filled this frittata with lots of delicious herbs. To make it an adult meal, simply serve it with a salad and some nice crusty bread.
ZUCCHINI AND FETTA FRITTATA
4 medium zucchini, grated
1 cup of frozen peas
3 spring onions, diced
6 eggs
1/2 cup of milk
1 cup of dill, chopped
1 cup of parsley, chopped
1/2 tub of persian fetta
Olive oil
Drizzle some oil in a large non-stick frying pan and soften the zucchini and spring onions. Add the frozen peas and allow to defrost.
In a medium bowl, whisk together your eggs and milk. Stir in the dill and the parsley – and then add a little of the oil/herb mix from the persian fetta (This oil is amazing – seasoned with black peppercorns and lots of herbs and will take your frittata to the next level).
Pour the egg mixed over the veggies. Cook at a medium heat for 5 minutes to allow the base to set. Add dollops of persian fetta to the top of the frittata and then transfer to the oven/grill for 15 minutes or until the top is golden and set.
