Week ending Sunday 20th July 2025

This week, in my fortnightly segment on ABC Riverina, I talked about Frittata.

That may sound like a pretty boring topic, but believe me, this Italian version of the egg-based dish can be very tasty; simple and economical; and a great way to use up your ‘straggler’ ingredients.

Last weekend, the CWA branch I am a member of held a garage sale in their rooms in Wagga. Lots of the members brought bric-a-brac items from their home, but when they said they needed items for the food stall, I knew what I would be donating. The President (Cheryl) also gave me a large pumpkin her brother had grown so that gave me some inspiration on what to make.

I ended up taking along 12 containers (six pieces in each) of date, oat and coconut slice (which I topped with a runny lemon icing); 32 pieces (eight containers) of the classic Women’s Weekly raspberry coconut slice (made with my own homemade raspberry jam); 12 packets of my granola and 10 containers of Pumpkin, Leek and Feta Frittata, with four pieces in each.

I will share the recipe below, but the important thing to remember is that pretty much every ingredient, bar the eggs, is changeable. Frittata has Italian origins, and as I said, a perfect way to use up ingredients heading towards their use by date and also a simple method of cooking that results in something both nutritious and delicious.

Meat, such as ham or bacon, or cooked chicken even, could also be added, but I tend to make a vegetarian version mostly. It freezes really well; is easy to store in containers ready to give away; and is yummy eaten both hot and cold. It can be enjoyed for breakfast, lunch or dinner; is ideal for lunchboxes and the ideal snack to take on a road trip. Have I convinced you yet!

Who remembers when the saying ‘real men don’t eat quiche’ was spoken often?

Ive done a bit of research and found this summary of where that phrase came from…

“The book, ‘Real Men Don’t Eat Quiche,’ uses the phrase to satirise the idea of a “real man” and the cultural expectations surrounding masculinity. It playfully contrasts these expectations with the perceived effeminacy of eating quiche, which is an egg-based dish. The book’s success highlights how stereotypes of masculinity can be both humorous and problematic”.

I honestly am not sure why quiches are considered effeminate, but I know plenty of both men and women who love a slice of quiche, and frittata for that matter!

Quiches, invented by the French, are in my opinion, really just a Frittata with a pastry crust. If you compare a Zucchini Slice and a Frittata recipe you will note that there is very little difference. A Spanish Tortilla is very similar also, often using potatoes or other cooked leftover root vegetables for the base. A simple omelette is really just a Frittata cooked in a pan on the stove top; and a Vegetable Tart is a pastry case filled with ingredients that could easily be identical to those in a Frittata. Egg Foo Young is the Chinese version, where eggs are mixed with vegetables and usually some type of protein, but in this case, it’s then smothered in a Chinese stir fry sauce.

Anyone know of any other ‘versions’ of quiche from other cultures?

Sally from ABC Riverina happened to come to the CWA Garage Sale and bought some Frittata. She loved it and subsequentially asked me for the recipe, hence us ending up chatting about it on the radio this week. I made another batch for the team at the station, this time with sweet potato, caramelized onion and kale. Again delicious (even if I do say so myself). (Listen HERE if you want, about 3 hours in)

The only hint I have with this recipe is to not skip the step on caramelizing the vegetables. I use the same pan and cook the various items one after another. For example, I cook the diced pumpkin first in a couple of tablespoons of olive oil, then remove them when golden, reduce the heat and slowly cook the leeks, garlic and onions in the leftover oil till soft and just starting to turn golden. Next, I sauteed some capsicum till soft, then to finish, I’ll quickly cook the baby spinach, so it just wilts a little.

PUMPKIN, LEEK AND FETA FRITTATA RECIPE (makes eight main size serves)

INGREDIENTS

• 3 tablespoons olive oil
• Approx 800g (2 cups) peeled and cubed pumpkin
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 large leek, halved and sliced
• 2 cups spinach leaves
• 100g capsicum, diced (or any other veggies you may have!)
• handful of parsley, chopped (or any other herbs)
• 12 eggs
• 1 cup sour cream (or Greek yogurt or normal cream)
• 100g feta, crumbled
• 100g tasty cheese, grated
• Salt and pepper
• *AS ABOVE – MOST INGREDIENTS CAN BE CHANGED OR OMITTED

METHOD

Preheat the oven to 180C.

Prepare all the vegetables, including slicing the leek in half lengthwise and washing it thoroughly before slicing crossways.

Prepare a baking dish by lining with baking paper. (approx. 20x30cm)

Heat a couple of tablespoons of olive oil in a large fry pan over medium heat and sauté the pumpkin until just soft and golden. Season lightly as its cooking.

Remove the pumpkin and put it directly into the prepared lined baking dish, spreading it evenly.

Now reduce the heat and slowly cook the leek, onion and garlic until it is soft and just starting to caramelize. You may need to add a little more olive oil. Add the leek mix on top of the pumpkin in the baking dish.

Repeat the process with the capsicum and any other vegetables you may be using, adding to the baking pan each time.

While the pan is still warm, wilt your spinach, then place it on top of all your cooked vegetables, spreading it across the whole dish.

Next whisk your eggs and sour cream together. Stir through your crumbled feta and chopped parsley.

Gently pour the egg mix over the top of your vegetables in the baking dish, tapping the dish lightly on the bench to make sure the eggs get into all the nooks and crannies, then top with the grated tasty cheese.

Bake in the oven for about 35-45 minutes, or until just set.

Remove from oven and either eat hot, or refrigerate/freeze for enjoying later.

That’s it for me for this week. I hope everyone is staying warm!

(Please let me know if you try this recipe… I’m keen to know your versions 😋)

Sara xx