Before Will and I moved into our house (a whole year ago!) we lived in a unit on a popular shopping strip. This meant that should I run out of an ingredient mid-recipe, Woolies was just a 5 minute stroll up the road. I timed myself one day and it took 7 minutes from realising I was out of sugar, maybe it was butter, anyway, it took me 7 minutes to get to Woolies, buy the missing ingredient and be back in the kitchen picking up where I left off.
When we moved to our house I had to be a bit more of a forward thinker as missing ingredients are more than a short stroll away. Now add Ollie to the equation and if I can’t get it delivered I usually don’t buy it.
Last week it was my turn for bringing a lunch item to Mother’s group and I was feeling way too lazy to drag Ollie to the shops so I had to get creative. Don’t they say ‘necessity is the mother of invention?’ It was in this case. I had a whole lot of random veges, a tomato, some ham leftover from weekend sandwiches and a carton of eggs. Deliciousness was born.
I based these ham and vegetable mini frittatas on my crustless zucchini quiche, making them in muffin cases so they’d be nice and easy to eat with one hand while potentially balancing a bub in the other. They’re packed full of veges so I think that makes that pretty healthy right? You could adapt it to use whatever veges you have on hand but if you use something like zucchini, make sure you squeeze out the liquid.
The kale was a tasty addition as it seemed to float to the top, creating a kale chip crust.
These would also make a great lunch on the go. Next time I’m going to make up a big batch and pop them in the freezer for easy, quick, healthy lunches I can just grab and re-heat. Enjoy!
What about you? What have you come up with out of necessity?
- 1 small sweet potato
- 1 carrot
- 1 chunk of cheese (I used cheddar)
- 3 button mushrooms
- 1 onion
- 1 tomato
- ½ bunch kale
- 2 tbsp chopped fresh basil
- 5 free-range eggs
- 1 cup wholemeal self-raising flour
- ¼ cup olive or macadamia oil
- Pre-heat the oven to 180C fan-forced.
- Line a muffin tin with 12 liners.
- Grate the sweet potato, carrot and cheese.
- Chop up the mushrooms, onion, tomato and kale into small pieces.
- In a big bowl, whisk together the eggs, flour and oil.
- Use a spatula to fold in the rest of the ingredients.
- Divide the mixture between the cases.
- Bake for 20-30 minutes or until golden on top.
- Serve warm, at room temperature or cold.