I can’t honestly say that dinner tonight was a hit with all of my family. After a ten hour day at work, I lacked inspiration. I tasked my youngest child with the task of choosing something for me to cook. Sweet Potato and Zucchini Frittata from Midweek Meals – United States (Cookidoo) was the recipe that was selected. Three members of my family (including me) are happy to eat vegetarian dishes whenever we can. The fourth member isn’t a fan of meatless dishes, so the meal was unlikely to get a thumbs up from that diner!
To allow me to begin prepping the ingredients for lunch and dinner tomorrow, I chose to modify the recipe and bake the frittata entirely in the oven. I omitted the step of precooking the egg mixture on the stove and baked the frittata at 180C for 15 minutes. I then removed the frittata, scattered over the cheese and then baked for a further 15 minutes. Since I didn’t want to have to take out a second mortgage to pay for buffalo mozzarella (only joking…but it isn’t the easiest ingredient to find where I live), I substituted bocconcini for the torn buffalo mozzarella.
The serves of this dish are not very large, and if I make if for dinner again, I would serve it with a large green salad and maybe some crusty bread. I would also make it in a smaller deeper dish than I used last time. I think that thicker pieces would be more appealing than the fairly thin slices that we had tonight.