Bubble and squeak… veggies frittata

Its Jamie Oliver’s idea for the vegetable frittata, he squeaked kale, beans, sweet potatoes in his recipe. I tried it with butternut squash, Brussels sprouts and potatoes. I really liked the combination of flavors, baked crispy crust and a unusual way of preparing vegetables. Along with the salad, it can be the main star of a meatless lunch or a side dish to meat. A bunch of vitamins in a nice package… Worth a try!

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Bubble and squeak… veggies frittata

Courses: Savory, Veggie dish

Difficulty: Beginner Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 kg potatos
• 500 g butternut squash
• 350 g brussels sprouts
• 150 g frozen peasgraška
• ¹⁄₂ tsp salt
• ¹⁄₃ tsp pepper
• 5 tbsp olive oil

Instructions

1. • Put peeled and sliced ​​potatoes to boil in salted water.
   • Clean the sprouts and cut into quarters.
   • Heat a non-stick pan and pour in the oil.
   • Fry the Brussels sprouts for 2-3 minutes.
2. • Add sliced ​​squash to the Brussels sprouts, bake them to caramelize and cook covered for a few more minutes until the vegetables are soft. You can add a little water to steam the vegetables.
   • After 15 minutes of cooking, add frozen or fresh peas to the potatoes.
3. • When the potatoes and peas are cooked, drain them well.
   • Add them to the pan and season to taste.
4. • Mash the vegetables with a potato masher and shape the frittata with a silicone spatula for smooth surface.
   • Bake for 10 minutes, you can add a little oil along the edge of the pan to make the frittata crispy.
   • Using a plate, turn the frittata over and bake for another 10 minutes.
5. • Transfer the finished frittata to a plate.
6. • Serve with salad, meat or fried eggs.

Keywords: povrće, fritata, povrtna fritata, muškatna tikva, prokulice, grašak