Camping Fritatta

Now that was a great camping holiday!
Great location, fantastic weather, fun and friendly fellow campers, and we even felt relaxed after a few days of settling on our first family camping trip. We stayed at Boathaven Resort on Lake Hume in north western Victoria but with gorgeous weather and a rather tropical styled camping resort we felt it was like Queensland yet closer to home. 

Highlights included Oddies Creek Adventure Playspace...










and the Childrens Garden in the Botanical Gardens...

and a venture to historical Beechworth with the fairy tree and lunch at the Bridge Road Brewers. 

We found a nice routine of heading out in the morning before the heat hit, letting the kids snooze on the way home then playing in the resort pool most of the afternoon.

The best part was the quality time as family and with friends.  Enjoying special moments with kids, watching them learn, interact and enjoy being outdoors for a week. Its hard to find time for that in the normal routine of home but this trip has reminded us to enjoy the little things and be in the moment, in the now...

I had great intentions of writing some blog posts, and the books never made it out of the car, but the trip was filled with fun times, plenty of activity and some great conversations.  So I'm writing this on the drive home, on reflection that we all had a great holiday ( even veggie daddy who was once not a happy camper but now appears converted)!

Communal dinners were simple yet delicious (no thermomix this trip and we survived!)  One quick and easy meal was a frypan frittata.  This can be whipped up with any ingredients you had, perhaps even tinned peas and corn or some leftover veggies.  To feed the ravenous kids we pan fried a batch of potato and sweet potato slices first so give the kids some "chips" as an entree. 



Camping Frittata

Then we simply fried another batch, added a few veggies including zucchini, broccoli and capsicum, popped the lid on and let them cook for about 5 minutes on a medium heat. When almost done we  poured in a mix of 6 eggs with about half a cup of milk and a little salt and pepper. With the lid on for another 5 minutes or until almost set we added some cheese slices and a few minutes later, voila, some happy and much less hungry campers! (Blueberry pancakes for dessert was the next treat!)

We're so looking froward to our next trip, the kids were ready to go back the next day.  I guess it's back to reality for a little while while we plan it...




Chickpea and Asparagus Frittata

Chickpea and Asparagus Frittata with sauted lemon asparagus

What to do with an abundance of asparagus (and a few egg whites left over from my Lemon Curd and Raspberry Crumble slice)...

I also needed a quick and easy, light dinner tonight as daughter Summer and veggie daddy are off to Dad’s night at kinder this evening.  This dish is great on it's own but tonight I simply had so much asparagus that I blanched some for only 1 minute then tossed in a little olive oil, lemon zest and salt and pepper. Simply gorgeous!

It’s the kind of dish you can use whatever vegies you have on hand but I like pumpkin for comfort, chickpeas for added protein, asparagus for a reminder that spring is on the way and some rosemary and Romano cheese for a delicious flavour boost.  Other vegies that go well include zucchini, sweet potato, capsicum and even mushrooms.  While I often roast the pumpkin to enhance the flavour it’s also nice lightly boiled or steamed to make a softer dish which the kids tend to prefer.  My eggs are free range from my local farmers market which I now get by the tray full.  Summer loves returning each week to recycle our carton or tray from the “egg man”. 
  

It was grandma who brought us the bunches of asparagus and even Summer couldn’t wait to eat them and had some for lunch. I don’t know about your family but we’re a little divided about the effects of asparagus particularly regarding the smell of one’s urine.  We all love the taste and while myself and Finn have no complaints, it’s daddy and Summer who have almost immediate effects.  Apparently it’s a genetic thing that you either have or you don’t. 

 

Anyway, here it is...

Chickpea and Asparagus Frittata

50g Romano or Parmesan cheese
5 free range eggs
100g milk
Chickpeas (1 tin or 200g dried and cooked)
1 bunch asparagus (with tough ends snapped off)
Approx 300g potato and pumpkin cut into 2cm pieces
Approx ½  broccoli chopped
Salt and pepper (optional)
Fresh rosemary

• Lightly steam or boil potatos and pumpkin adding broccoli for the last few minutes
• Place in a 20cm x 20cm baking dish and sprinkle chickpeas over
• Place cheese in Thermomix bowl and grate for 10 seconds speed 8.  Remove half and set aside
• Add eggs and milk and blend 20 seconds speed 4
• Pour over veggies, arrange asparagus spears on top and sprinkle with remaining cheese
• Bake 180° 35 mins until golden and only just set.

Enjoy!