Hello friends. The seasons have well and truly changed and I can feel it in the air. The mornings have a crisp energy, the coffee is more appreciated, the days are stunning and dusk is approaching earlier and earlier each day. Welcome Autumn, my favourite season of the year.
I much prefer the cold to the heat and struggle with what to wear in summer. I am not a beach girl, although I try to be. I am much more at home snuggled in a coffee shop nurturing a latte whilst the windows fog up from the steamy porridge I am enjoying. My brain has already started to think in oven roasted root vegetables, risottos, soups and warm comfort meals.
It would make sense that my main reason for loving Autumn is for the food. I can get back into hearty curries, noodle soups (or normal soups) and roast veggies – some of my favourite things to cook.
I made some roast vegetable frittata mini’s for my first foray into Autumn goodies. I was inspired by the idea of roasted root vegetables and the crispy fried sage, to me nothing says Autumn like roast pumpkin and sage. I have been really busy as of late, running around like a headless chicken which has then led to feelings of exhaustion and bleh-ness.
Needless to say I was keen to get into the kitchen and spend the time cooking something healthy for myself (and Jackson) to snack on for the week. These little guys were perfect.
When I started cooking for myself, I used zucchini, broccoli and carrot in isolation all year round – this was my idea of cooking with vegetables. They went into every single meal until I realised I was really bored and there was more out there for me. I realised I had to change it up and that eggplant and leeks aren’t really that scary!
One way to grow in the kitchen is to cook in season. This allows you to experience different types of vegetables, as you eat with the produce that is naturally available, instead of frozen goods grown who knows when or where. I’m looking at you, infected frozen berries.
You also get to experience said vegetables in their prime! The most luscious pumpkin was used for these frittatas, and who doesn’t like luscious pumpkin? (what am I talking about?!)
It took quite a while for me to get the hang of the idea of seasonal produce, but once I did, I realised it was cheaper, and the fruits and vegetables were better quality. Do you try to use seasonal produce?
Tips on cooking seasonally:
- Research. You can Google “seasonal foods in Autumn” and there is plenty of information
- Shop at local markets or farmers markets, they only sell what is in season in your local area as that’s all mother nature is offering
- If shopping at one of the big boy supermarket chains, each label in the fruit and veggie section should name where the product is from. Only purchase products from Australia. Take the time to check and you’ll be surprised!
These frittata mini’s are the perfect healthy snack or delicious warm breakfast, and can be easily frozen to enjoy later. I kept 12 in the fridge, and froze 12 for lazy mornings and late night snacks.
They reheat really nicely in the oven, a little less amazing in the microwave but still good.
What’s your favourite meal to cook in Autumn (or Spring for my friends on the other side of the world) ?
Have a wonderful day, Bec x
Roasted vegetable frittata muffins
- 1 medium sweet potato
- 1/2 small butternut pumpkin
- 1-2 tbsp olive oil
- 1/2 cup small broccoli florets
- 100 grams goats cheese or fetta crumbled
- 10 free-range eggs
- 3 sage leaves finely chopped (+ more for garnish)
- 6 large spinach leaves torn
- tablespoon polenta
- tablespoon heavy cream optional - makes freezing better
- sea salt and black pepper
- 1 tablespoon butter for frying sage
- Preheat the oven to 175°C/350°F and wash and peel all the vegetables.
- Dice veggies into cubes and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to cover. Roast in the the oven for about 15-20 minutes or until tender/cooked.
- Meanwhile, prepare the egg mixture and set aside. In a small frypan melt the butter until bubbling, then drop some sage leaves in. Cook for 2-3 minutes until crispy and remove and set aside.
- Remove the vegetables from the oven when done and leave the oven on.
- Line a muffin pan with paper liners (I cut baking paper into squares) or grease the pan with olive oil. Divide the roasted roots, spinach and cheese into each of the muffin tins. Sprinkle a pinch of polenta into each frittata mini. Pour over the egg mixture, let it sit for a minute to let the egg work its way down into the tin. I gave mine a little shake.
- Bake in the oven for 15-18 minutes or until the egg mixture is just set. Ready to serve.
I also added some thinly sliced red onion - the best thing about this recipe is you can change it up however you wish! Adapted from GKS