Does anyone else love a Meat-Free Monday?! I was a former Veggie for quite a while but there's something deeply satisfying about raiding the Fridge for those leftovers and making them into a meal.
Last Monday I whipped up an oldie but a goodie, Veggie Frittata with a Sweet Potato and Halloumi Salad. This recipe fed Dan and I with a good third left, so it makes enough for four if you're feeling good or three if you're super hungry (we were)!
I used the following, but just use whatever Veg you like (or what's lurking in the fridge/cupboard).
- 6 Eggs
- Handful of freshly grated Parmesan
- Salt and Pepper
- 1 Leek (sliced)
- 8 Mushrooms (sliced)
- 5-6 stalks of Long Stem Broccoli (chopped)
- Olive oil
For the Salad:
- Baby Spinach Leaves
- Cherry Tomatoes
- A large Sweet Potato
- 1/2 block of Halloumi
- Small Sweetfire Beetroot (from Tesco)
For the Dressing:
In a jar I shook up, 1 teaspoon of Whole Grain Mustard, a squeeze of Agave Nectar, a good splash of Balsamic Vinegar and an even bigger splash of Extra Virgin Oil to taste (start with a little amount and keep adding until your dressing tastes how you like it). Simples.
And here's how it's done.
Pop the oven on at about 175 degrees.
Put a teaspoon of coconut oil in a baking tray/sheet, and stick in the oven for a minute or two to melt (liquify).
Whilst that's going on, chop your Sweet Potato into wedges.
Toss them in the Coconut Oil and some seasoning and bake them in the oven for about 25 mins.
Next up, prep those Veggies!
Put a teaspoon of olive oil in a small frying pan (20 cm), and on a medium heat cook your Veg for about 5 minutes.
I did mine in two batches.
Action shot...
Whisk up your eggs in a bowl with some seasoning and a handful of (freshly) grated parmesan.
Put all your veggies back in the pan with a splash more olive oil, and still on a medium to low heat, add your egg mixture.
Give it about 4-5 minutes to get some colour on the base and then put it on a low shelf in the oven to cook through the rest of the Frittata.
While that's cooking, grill your Halloumi and chop your Salad Ingredients.
After about 8-10 minutes take your Frittata out of the oven and check it's cooked through. If it's not pop it back in for a couple of minutes.
When it's done, turn it out of the pan, slice it up and chow down!
LOVE Meat-Free Monday! x
Last Monday I whipped up an oldie but a goodie, Veggie Frittata with a Sweet Potato and Halloumi Salad. This recipe fed Dan and I with a good third left, so it makes enough for four if you're feeling good or three if you're super hungry (we were)!
I used the following, but just use whatever Veg you like (or what's lurking in the fridge/cupboard).
- 6 Eggs
- Handful of freshly grated Parmesan
- Salt and Pepper
- 1 Leek (sliced)
- 8 Mushrooms (sliced)
- 5-6 stalks of Long Stem Broccoli (chopped)
- Olive oil
For the Salad:
- Baby Spinach Leaves
- Cherry Tomatoes
- A large Sweet Potato
- 1/2 block of Halloumi
- Small Sweetfire Beetroot (from Tesco)
For the Dressing:
In a jar I shook up, 1 teaspoon of Whole Grain Mustard, a squeeze of Agave Nectar, a good splash of Balsamic Vinegar and an even bigger splash of Extra Virgin Oil to taste (start with a little amount and keep adding until your dressing tastes how you like it). Simples.
And here's how it's done.
Pop the oven on at about 175 degrees.
Put a teaspoon of coconut oil in a baking tray/sheet, and stick in the oven for a minute or two to melt (liquify).
Whilst that's going on, chop your Sweet Potato into wedges.
Toss them in the Coconut Oil and some seasoning and bake them in the oven for about 25 mins.
Next up, prep those Veggies!
Put a teaspoon of olive oil in a small frying pan (20 cm), and on a medium heat cook your Veg for about 5 minutes.
I did mine in two batches.
Action shot...
Whisk up your eggs in a bowl with some seasoning and a handful of (freshly) grated parmesan.
Put all your veggies back in the pan with a splash more olive oil, and still on a medium to low heat, add your egg mixture.
Give it about 4-5 minutes to get some colour on the base and then put it on a low shelf in the oven to cook through the rest of the Frittata.
While that's cooking, grill your Halloumi and chop your Salad Ingredients.
After about 8-10 minutes take your Frittata out of the oven and check it's cooked through. If it's not pop it back in for a couple of minutes.
When it's done, turn it out of the pan, slice it up and chow down!
LOVE Meat-Free Monday! x
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