» Where foreign and local combine

Frittata for Dinner


As a self proclaimed foodie (and backed up via friends) with a wicked sweet tooth, temptation lies everywhere.

Being in a new country the temptation to try that chocolate or those sweets has been too much for my pitiful self control to hold me back on.

I have been like that kid in the movie Matilda with the chocolate cake, but then I’ve added candy and pastries and whatever else my eyes rested on.

To this day I want to write a story with a Miss Honey, her persona is something I was drawn to even as a non-magical kid, I’ve digressed.

Temptation lies everywhere and with the job I obtained a little over a week ago I’ve never found myself more tempted to not stick to healthy habits.

The sounds of cans being opened before 10.30am and bags of chips. People declaring they need chocolate then going over to the stored chocolates.

Trying to re-learn and teach oneself habits is an ongoing life issue I discovered sometime ago.

It’s a balancing act and a dinner like this one means you can afford a little chocolate afterwards.

Caramelized Onion, Leek and Goats Cheese Frittata
Adapted from
Serves 8

5 onions, thinly sliced half moons
2 leeks, thinly sliced white part
8 eggs
3/4 cup goats cheese, roughly sliced
Rocket leaves

Heat a dash of oil in a heavy frying pan on low-medium heat. Add the onions and leeks and cook for 25 minutes, until soft and caramelized.

Preheat the grill on high. Meanwhile, whisk the eggs in a bowl until well combined. Add the goat’s cheese and seasoning to taste and stir through the mixture. Pour into the frying pan ensuring even coverage and it is well mixed.

Place on low heat until the base is cooked (the edges will be coming off the edge of the pan slightly), approximately 7 minutes.

Place the frying pan under the grill for 2 minutes or until the top of the frittata is golden.

Slice into wedges and accompany with rocket.

Serve immediately.


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