Vegetable Frittata & Quinoa Sushi

Thought I would share a couple of recipes that really rocked my socks of late- for anyone that's interested;

Vegetable Frittata:

Ingredients;

1 kumara

2 potatoes 

1/4 pumpkin 

2 carrots 

Handful spinach 

100gm cooked bacon (if desired)

Pinch oregano 

Pinch mixed herbs 

Handful broccoli 

1 courgette 

100gm Danish feta 

12 eggs

Half cup milk 

You can actually put whatever you like in this, but this is what I used and it turned out delicious.

Method;

Preheat oven to 180.

Line a large baking dish with baking paper.

Peel potatoes, kumara & carrot. Chop, along with the pumpkin, into 1cm cubes (ish). Chuck into a large roasting dish with some oil and the herbs, and roast for around 30 mins.

Whilst they're cooking, chop the broccoli up into small pieces & the courgette into cubes aswel. Sauté them for 3-4mins with a dash of oil on high heat in a pan then leave aside. 

Then get a large mixing bowl and lightly whisk all 12 eggs along with the milk and plenty of salt & pepper. 

Once the vegetables in the oven are done, remove, but leave in tray. Turn your oven onto fan forced heat but still at 180.

Chuck the cooked broccoli & courgette in with the roasties aswel as the spinach, and the bacon.

Pour egg mixture over the vegetables evenly.

Chop feta into small cubes and scatter on top of the mixture.

Put in the oven until the top starts to turn golden (15-20mins)

And ta da:

Served over a bed of spinach this was seriously amazing, and even better as leftovers the next day. Pretty good for you too!

Quinoa Sushi:

I attempted this for the first time today and it turned out really well! 

Ingredients; (makes 3 rolls)

1 cup Quinoa 

1 Avocado

10 Cooked prawns 

1 Tbsp Rice vinegar

Jap mayo (kewpie is by far the best)

Cucumber 

Spinach 

Seaweed nori

Soy sauce to serve 

Method;

Cook the quinoa as per instructions and leave aside to cool. 

Whilst cooling chop the cucumber into sticks & the avocado into slices.

Once quinoa is cooled, toss through vinegar. 

Lay your seaweed shiny side down on your bamboo mat. 

Spread a few tablespoons of quinoa mixture evenly over the seaweed leaving 1cm at the bottom at 2cm at the top. Spread your ingredients evenly in a strip down the bottom like so;

Then using the bamboo mat, roll the sushi until it is all stuck together (practise makes perfect for first timers!)

I usually refrigerate my rolls for at least an hr before eating them just so they are a but firmer & less likely to fall apart. 

I made 2 prawn & avo rolls and 1 vegetable roll and they were both delicious!! A tad messier than usual sushi, quinoa bits flying everywhere, but really tasty nonetheless;

* I always send snapchats when I make new things like this as I'm super proud to try something different and healthy, my friend Aimee messaged me today after I sent a pic of the sushi and said, 'man you're healthy!' - I immediately felt like a fraud. I'm really not at all at the mo, but I'm hardly going to share my Vegemite toast and kit kats with the world. Just know that Vegemite toast is a normal lunch, this isn't.

Enjoy lovelies! And give em a whirl, you won't be disappointed.

Gemma