Caramelised Onion and Kumara Frittata with Courgette Salad

Caramelised Onion and Kumara Frittata with Courgette Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 11, 2016.
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If you don’t have an oven-proof fry-pan, transfer cooked kumara and onions to baking dish then pour over egg mixture.

Ingredients

CARAMELISED ONION AND KUMARA FRITTATA

  • 1 brown onion, thinly sliced
  • 600g orange kumara, scrubbed and diced 1cm
  • 2 cups water
  • 1 tablespoon butter
  • 1 tablespoon finely chopped rosemary leaves
  • 6 eggs
  • 1/4 cup milk
  • 3 tablespoons roughly chopped parsley leaves and stalks
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 100g feta cheese

COURGETTE SALAD

  • 2 courgettes
  • 2 carrots
  • 2 tablespoons GF golden raisins
  • 3 tablespoons roughly chopped mint leaves
  • Juice of 1/2 lemon

TO SERVE

  • 3 tablespoons GF tomato and currant chutney

Steps

  1. oven grill to high and position rack in middle of oven.
  2. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion for 4–5 minutes, until soft and caramelised. Remove from pan and set aside. Keep pan on heat.
  3. Add kumara, water, butter and rosemary to pan. Bring to the boil and simmer for 12–15 minutes, until tender and all liquid has evaporated. Remove from heat, season with salt and pepper and return cooked onions to pan.
  4. While kumara is cooking, whisk eggs, milk, parsley, salt and pepper together in a medium bowl. Pour egg mixture over kumara and onion, shaking pan gently to distribute evenly. Crumble over feta cheese.
  5. Reduce heat to low and cook for 4–5 minutes, until eggs are starting to set. Transfer pan to oven and grill for 4–5 minutes, until lightly browned and egg is set.
  6. While frittata is cooking, prepare the salad. Use a vegetable peeler to peel courgettes and carrots into thin ribbons (discard courgette cores). Add to a medium bowl with all remaining courgette salad ingredients. Add a drizzle of olive oil, season to taste with salt and pepper and toss lightly.
  7. Cut caramelised onion and kumara frittata into wedges and divide between plates. Top with a dollop of tomato and currant chutney and serve courgette salad on the side.

Nutritional Information

Energy 1846 kj
441 kcal
Protein 16.1g
Carbohydrate 46.6g
Fat 14.2g