Baked Omelette with Roasted Vegetables

BakedFrittata-RoastedVegetables

Serves 4-6

Cooking time: 1 hour

Ingredients

  • 1 medium red pepper, cut into 3cm pieces
  • 1 medium yellow pepper, cut into 3cm pieces
  • 1 small aubergine, cut into 3cm pieces
  • 1 medium onion, cut into wedges, roughly 6/8 from each onion
  • 1 courgette, cut into 3cm pieces
  • 1 medium potato, peeled and cut into 3cm cubes
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon rapeseed oil
  • Salt and freshly ground black pepper
  • 8 eggs
  • 100mls milk
  • 50g good quality hard cheese, grated
  • Handful of fresh parsley, chopped

To Cook

Preheat oven to Gas Mark 6, 200°C (400˚F).

Place the prepared peppers, aubergine, onion, courgette, potato and garlic in a bowl and mix with a tablespoon oil.  Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15-20 minutes.

Line an oven proof baking dish (6cm deep, 20cm x 20cm), with baking parchment.

Transfer the vegetables to the prepared dish. Reduce oven to Gas Mark 4, 180°C (350˚F). Whisk the eggs and milk together in a jug. Add ⅔ of the cheese and the parsley.  Season with a little salt and black pepper then pour the egg mixture over the vegetables.   Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese.

Bake the omelette for 20 minutes or until top is golden and the centre is set.  Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.

Serving Suggestions

Green salad and crusty bread

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Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

Baked Omelette with Roasted Vegetables

BakedFrittata-RoastedVegetables

Serves 4-6

Cooking time: 1 hour

Ingredients

  • 1 medium red pepper, cut into 3cm pieces
  • 1 medium yellow pepper, cut into 3cm pieces
  • 1 small aubergine, cut into 3cm pieces
  • 1 medium onion, cut into wedges, roughly 6/8 from each onion
  • 1 courgette, cut into 3cm pieces
  • 1 medium potato, peeled and cut into 3cm cubes
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon rapeseed oil
  • Salt and freshly ground black pepper
  • 8 eggs
  • 100mls milk
  • 50g good quality hard cheese, grated
  • Handful of fresh parsley, chopped

To Cook

Preheat oven to Gas Mark 6, 200°C (400˚F).

Place the prepared peppers, aubergine, onion, courgette, potato and garlic in a bowl and mix with a tablespoon oil.  Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15-20 minutes.

Line an oven proof baking dish (6cm deep, 20cm x 20cm), with baking parchment.

Transfer the vegetables to the prepared dish. Reduce oven to Gas Mark 4, 180°C (350˚F). Whisk the eggs and milk together in a jug. Add ⅔ of the cheese and the parsley.  Season with a little salt and black pepper then pour the egg mixture over the vegetables.   Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese.

Bake the omelette for 20 minutes or until top is golden and the centre is set.  Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.

Serving Suggestions

Green salad and crusty bread

Share on tumblr Share on facebook Share on twitter More Sharing Services

http://www.bordbia.ie/consumer/recipes

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

Recipe Of The Week – Turkish Stuffed Aubergine (Imam Bayildi)

Ingredients

12 cup extra-virgin olive oil
4 small aubergine
Sea salt
2 cups minced leek
1 cup diced green pepper
12 cup minced cauliflower
4 minced garlic cloves
800 grams Passata
12 cup minced parsley
2 tbsp. minced fresh oregano
12 tbsp. maras pepper (or paprika)
5 oz crumbled feta

Preheat oven to 190°and line a tray with well-oiled parchment paper. Slice each aubergine in half lengthwise and brush them generously, all over, with olive oil. Season with salt and place the halves, cut side down, on the prepared tray. Roast the aubergine until it is just starting to collapse and is tender when poked with a fork, about 25 minutes.

Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Add the leek and sauté until soft but not yet browned, 5–6 minutes. Add the pepper, cauliflower and garlic, and continue cooking 5–8 minutes more, until the vegetables are tender and fragrant. Remove the vegetable mixture from the heat and stir in the freshly grated tomatoes and herbs. Season to taste with mara pepper and salt.

When the aubergine is cool enough to handle, use a thin spatula to peel the halves gently away from the parchment. Flip them over and smother them with as much of the vegetable mixture as possible. Drizzle with the remaining 2 tablespoons of olive oil and return the pan to the oven for 10 minutes, or until the aubergine is hot and sizzles.

Carefully transfer the aubergines to a large platter and garnish with crumbled feta before serving.

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins 

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.