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By Michelle Southan

It only takes three kitchen staples - onion, sugar and eggs - to make this golden vegetarian frittata.

+ Ingredients

6 roma tomatoes, halved lengthways
2 garlic cloves, thinly sliced lengthways
Olive oil spray
125g (1/2 cup) light sour cream
2 tsp chopped fresh dill
60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced
1 tbs brown sugar
6 eggs, lightly whisked
50g baby rocket leaves

1 tbs balsamic vinegar

+ Method

Step 1: Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Sprinkle with garlic. Spray with oil. Season with salt and pepper. Bake for 20 minutes or until soft. Combine the sour cream and dill in a bowl.

Step 2: Meanwhile, heat 2 teaspoons of oil in a 20cm (base measurement) frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until golden. Stir in sugar. Cook, stirring, for 1-2 minutes or until onion is caramelised. Add egg. Reduce heat to low. Shake the pan to evenly distribute the egg. Cook for 4-5 minutes or until almost set.

Step 3: Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Divide the rocket, tomato and frittata among serving plates. Top with the sour cream mixture. Whisk the vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over the rocket and tomato.

Serves 4

Make it ahead: Freeze the frittata for up to 3 months. Cook extra tomatoes and store in an airtight container in the fridge for up to 1 week. Serve at room temperature.

Photography by Rob Palmer

Recipe thanks to