Another delivery of my organic veggie box arrived on Thursday, which was a great thing to come home to after spending over 13 hours at work that day. My mind is ticking over with things to make, but I decided to start with something simple for an easy Friday night dinner. The result was a veggie frittata with a nut-filled sweet potato salad. Delicious!
Both of these recipes are super simple but satisfying, and the frittata can be made with any veggies you like, I just went with veggies I had a few of in the box.
Ingredients List
For the Salad
- Sweet potatoes
- Baby spinach
- Mixed nuts – I use walnuts, cashews & hazelnuts
- Coconut oil
- Dukkah
- Olive oil
- Honey
- Garlic
- Seeded mustard
For the Frittata
- Mix of veggies – I used broccoli, tomato & mushrooms
- 6 eggs
- Milk – I use almond milk
- Salt & pepper
The ingredients all ready to go
Steps
For the Salad
- Preheat the oven to approximately 400F
- Peel and cut the sweet potato into bite sized pieces
- Put the sweet potato in an oven tray with coconut oil and sprinkle dukkah over the top. Roast for approximately 30 minutes
- Spread the nuts into a tray and cook in the oven for 5-10 minutes – keeping an eye on them so they don’t burn
- Mix olive oil, honey, garlic and seeded mustard in a container and leave aside
- Remove nuts and sweet potato from the oven and leave to cool
- Roughly chop the nuts into small pieces
- Once cool combine the nuts, sweet potato and baby spinach in a bowl and drizzle with the dressing (making sure to remove the garlic first!)
For the Frittata
- Steam broccoli for a few minutes, until bright green in colour
- Cut tomato and mushroom, and add with broccoli to a deep oven-proof dish
- Whisk eggs and milk in a bowl and season well with salt and pepper
- Pour egg mixture over the vegetables
- Bake in oven for approximately 20 minutes, until egg is set
- Enjoy!
What is your favourite easy Friday night dinner?
This post is linked up with Veggie Mama’s Meatless Mondays. I highly recommend heading over there to see some fantastic vegetarian recipes.
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lisa @ Greek Vegetarian
March 3, 2013 at 12:49 pm (12 years ago)Go the veggie box!! Great to see another abundant batch of vegetables. The salad and frittata recipes look wonderful! Oh and I loved your photos from Healesville sanctuary. It’s such a lovely place isn’t it?
I Spy Plum Pie (admin)
March 3, 2013 at 6:17 pm (12 years ago)It is so lovely out at Healesville – even if it was scorching hot that day!
How did you go with all your veggies? Find uses for them all yet?
Lisa @ Greek Vegetarian
March 4, 2013 at 6:39 pm (12 years ago)I’ve almost used everything up, but still have a huge bunch of celery and the bok choy. Soup is on the agenda but the hot weather isn’t giving me much inspiration right now!
I Spy Plum Pie (admin)
March 4, 2013 at 7:03 pm (12 years ago)That’s impressive that you have nearly used it all already! I have been cutting up the celery and taking it to work to snack on with dip or whatnot because you’re right, it’s been much too warm to make things like soups recently!
Sydney, Kids, Food + Travel
March 4, 2013 at 8:47 pm (12 years ago)Sluuuurp! That sweet potato salad looks especially yummy. Could I ask how you did the lovely grid of 9 pictures – was it done in Photoshop??
Lovely to meet you via Veggie Mamma.
I Spy Plum Pie (admin)
March 4, 2013 at 8:51 pm (12 years ago)It was just done through wordpress, my editing skills are rather limited! It’s the ‘square tiles’ setting when making a gallery, and you can choose as many photos as you need. Hope that helps!
Was great to discover your blog via Veggie Mamma as well – her meatless Monday linkup is such a wonderful way to explore other blogs!
Nat @ the Apple Diaries
March 5, 2013 at 1:54 pm (12 years ago)My partner usually makes vegetable frittata really similar to this when we just want a quick and easy meal that doesn’t require much effort. Thanks for reminding me 😉 Sometimes when I’m roasting nuts to add to salad I drizzle honey directly on them before going in the oven and they taste amazing, you should try it!
I Spy Plum Pie (admin)
March 5, 2013 at 5:34 pm (12 years ago)Honey on the roasted nuts sounds delicious! I will definitely be trying that. Sometimes I roast them in coconut oil, and I’ve also roasted nuts in rosemary and spices, but they were for snacking on rather than adding to salads. So many possibilities!
Elizabeth Mars
May 6, 2013 at 10:26 pm (12 years ago)That is one awesome looking veggie box. Good work at using a rainbow of colors in the one meal.
I Spy Plum Pie (admin)
May 10, 2013 at 11:20 am (11 years ago)The veggie boxes are consistently amazing, I got a new one last night and it really was a rainbow! Can’t wait to start cooking with it all!