OH! Magazine - Australian Version July 2016 | Page 19

LILIANA BATTLE’S
STAINED GLASS
FRITTATA

LILIANA
BATTLE

Enjoy this beautiful recipe inspired by the stained glass church
windows in Liliana Battle’s local cathedral while growing up.

How to make it:
1. Heat your oven to 180°C.
2. Brush the beetroot with olive oil and wrap in foil. Bake
for one hour, or until beetroot is tender. Allow to cool,
then peel and chop into small chunks.
3. Meanwhile toss the pumpkin with a little olive oil and
salt and place onto a lined oven tray. Cook for 30
minutes or until tender and starting to crisp around
the edges. Set aside.
4. Line a 20cm x 30cm oven tin with baking paper with
sides overhanging.
5. Sauté the onions, garlic and bacon in a frypan until
onions are translucent. Add the capsicum, beetroot
and pumpkin and stir gently to combine. Arrange in
the prepared tin in an even layer.

What you’ll need:
2 small beetroot
150g butternut pumpkin, peeled and diced
4 tablespoons olive oil
1 onion, peeled and finely chopped
1 clove garlic, finely chopped
2 rashers of bacon, finely chopped
60g roasted red capsicum, diced
12 eggs, lightly beaten
125ml milk
Handful of fresh basil, finely chopped
100g cheddar cheese, grated
100g feta, ripped into small chunks
3 tablespoons grated Parmesan
100g baby spinach leaves
100g cherry tomatoes, halved
Salt and pepper

Serves: 8

6. Mix the eggs and milk together in a bowl, season with
salt and pepper. Add the basil, cheeses and the
spinach then pour over the filling into the tin. Top with
cherry tomatoes, cut side up.
7. Bake in the oven for 25 minutes, or until golden and
set. Remove from the oven, allow to cool slightly, then
lift out using the overhanging baking paper.
8. Slice and serve.

Recipe from Food For Sharing
Italian Style, by Liliana Battle
($45, www.newholland.com.au)

( OH! MAGAZINE ) JULY 2016

19