Little Joy Factory

There are sometimes when I just don't know what to do with vegetables.  I usually stir-fry them with meat. However,  my daughters are getting more and more fussy nowadays.  One just takes Chinese cabbage, and the other just takes broccoli.  What about those vegies in my fridge?  That's when I turn to baked frittata as I can add whatever vegetables I have on hand. Baked vegetable frittata can be served as a vegetarian main course or a tasty side. It's easy to make and delicious.  In this recipe, I used two long leeks, 1 can of button mushrooms, and 1 pack fresh oyster mushroom.  My daughters loved it and asked for seconds!

My family have always been a big fan of eggs in all their forms, steamed, boiled and fried. We consume almost 3 dozens of eggs evey week. The most common home-style dish is stir-fried eggs with vegetables such as spring onion, garlic chive, capsicum, tomato. We don't usually add cheese to the eggs except for omelette. Frittata is an Italian omelette with cheese and vegetables with or without meat. It's partially cooked on the stove top then grilled in the oven. The idea of making a frittata at home came from Donna Hay's Roast Vegetable Frittata recipe . Since I don't have a pan that can be used on both stove top and in the oven, I decided to bake it in the oven.