“Cheesy” Vegetable Frittata

We are mostly dairy free in our house so I try to incorporate some of these cheesy flavours without the offending dairy proteins.

I found this vegie packed recipe that has a twist with oats in a frittata?! Who would have thought they would go well in this dish!

Ingredients:

1/2 cup oats (I use uncontaminated oats)

Olive oil

3 shallots (green onions), mostly green part finely chopped

1 large carrot, grated

1 large zucchini, grated

80g steamed small broccoli florets

150g steamed diced pumpkin

Dried oregano to taste

Salt and pepper to taste

6 eggs

3 cup milk (I use Cocoquench in my cooking)

1 medium tomato, thinly sliced

1 cup grated cheese (you can use real cheese if dairy is your thing – but I quite like BioCheese shredded cheese based on coconut oil) Or you can use nutritional yeast instead – see tip

Place oats on flat tray and toast under a pre-heated grill until golden, turning occasionally and then allow to cool.
Heat oil in a heavy based frying pan approx. 20cm in diameter. Sauté shallots, carrot and zucchini until just tender.
Remove from heat, place broccoli, pumpkin, oregano, salt and pepper and oats in and mix through.
Beat eggs with milk. Pour over mixture in pan. If you didn’t want to use a dairy free cheese, you could add nutritional yeast here to the beaten egg mix for the “cheesy” flavour.
Cook over a gentle heat until eggs are set.
Top with tomato and cheese (if you are using). Grill until cheese has melted or eggs are fully set.
Serve hot or cold – Great the next day for lunch