(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!
- 1 small head savoy cabbage or green cabbage, chopped into chunky pieces
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- ¾ tsp coarse salt
- ½ tsp ground white (or black) pepper
- 1 sprig fresh thyme (or, I just used a tbsp of dried thyme)
- Preheat your oven to 200°F (400°C).
- Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
- Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
- Season with coarse salt, ground pepper and fresh (or dried) thyme.
- Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:
Tip: Try this side with my Vegetarian Shepherd’s Pie.
Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101
(Gluten Free, Meat Free -can also be DF) Frittatas have this fantastic way of sounding really complicated and fancy -but actually being super easy to make. So, if you want to impress your friends (who don’t know what they are), clear out the veggies in your fridge and do it in no time at all, these little miracles are the way to go! Also, they’re not only great for a packed lunch, but they’re also an excellent breakfast-on-the-go.
I got this gorgeous Nature’s Window Veg Box delivered and decided that Hemsley Hemsley’s Muffin Frittatas were happening. Read on for the full recipe!
- 8 eggs
- 2 large pinches of sea salt (or to taste)
- A large pinch of black pepper (or to taste)
- 3 carrots or 3 courgettes roughly grated (or get crazy and do a mix of both!)
- A handful of veg (Try chopped red pepper, fennel or peas. I used fresh mushroom, kale and tomato –be careful how much tomato you use since they’re usually too watery)
- 1 onion or leek, or some spring (green) onions or fresh chives (dice, chop or snip them finely as you won’t be frying them)
- 1 large garlic clove finely diced
- Any spices or herbs, fresh or dried (I used 1 tsp dried oregano and a small handful of fresh parsley)
- A large handful of grated hard cheese such as Cheddar, Gruyere or Parmesan (I skipped the cheese all together and kept it dairy-free). Or, use feta cheese (but add less salt since this cheese is naturally salty!)
- Preheat the oven to fan 190C (375F). Grease a muffin tray well with a little butter or use paper cases (or parchment paper).
- Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped veggies, finely chopped onion, leek, garlic and any spices or herbs you’ve collected. You are looking for a ration of around 50% egg to 50% raw veg.
- Pour the mixture into the prepared muffin tray. Here’s how mine looked:
- Bake for 12 minutes, then crumble the cheese on top and turn on the grill. Grill for about a minute the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the grill and just cook in the oven for 14 minutes.
- To check if they are done, give the muffin tray a wobble –the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer.
- Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
Makes 12 muffins (I tend to always end up with more than 12 muffins so I usually put the leftover mix after my muffin tin is full in small dish and bake that separately).
Source | Hemsley Hemsley, ‘The Art of Eating Well’
Just look at these little beauties! They make eggs so cool. #yum
I like to make these frittatas and freeze them for future use. Just set aside enough to eat for a few days and then freeze the rest. When I expectantly host brunch, I pull these puppies out to thaw the night before and heat them up in the oven. Brunch sorted. Oh, and if you don’t have a muffin tin, don’t fret! Just throw the mixture into a pie plate (or other appropriately sized dish) and bake them in there. You can just cut them up into little wedges to serve.