Tuesday, September 10, 2013

Roasted Eggplant, Pumpkin and Bacon Frittata

Asher is going to be 7 weeks young tomorrow! Just one more week and he is going to be 2 months old. Woah, that's massive. Is it september already? It seems just yesterday when it was July and I was waddling around the house, pottering around the kitchen.

My baby boy makes cooing noises and when I place Mr Eeyore near him, I swear they were having a conversation. I am sure every mum says that, but I can't believe I can be so in love with a baby. Every small milestone makes me happy.

What has changed since we had him?
- Sleep. We can never have enough..NEVER.
- Meal time. Usually one of us is caring for him while the other eats.
- Identifying a change room wherever we go!
- My relationship with my mum. A greater appreciation of how she care and loves me.
- My routine is around his feeding/resting time.
- My going out bag has grown twice the size than it normally is.
- I can sing heaps of silly songs!

My kitchen still belongs to my mum, but I have attempted to bake a few things in the past weeks. It's nice to be cooking again.

I'm a fan of eggs. I can eat eggs anytime! Scrambled, fried, poached, soft boiled... It's a good hit of protein and so easy to use. I had a jar of roasted eggplant on hand- (even though we could have easily roasted one on the stove top, it's nice to have some handy jars around!) and left over pumpkin. I combined them together with some grilled bacon, grilled onions. eggs and chives, and here we go..a simple dinner done. The star I felt was the grilled onions, it added a sweetness to it!

This recipe was created before I delivered and no doubt, I will be digging it out again after my family return to Singapore and I have to start making meals again (Horror!).  This will even make a good breakfast the next morning.

Roasted Eggplant, Pumpkin and Bacon Frittata 
1 eggplant roasted and slice or a jar of pre roasted egg plant
around 200 grams of pumpkin roasted
2 red onions chopped
2 slices of bacon chopped
6 eggs
1/4 cup of almond milk or milk of your choice.
hand ful of chives
Salt and pepper

Salad to serve

Grill off bacon. Chopped it into small bites. Saute red onions till nice and caramalised. Whisk eggs and milk with seasoning together. Sprinkle bacon and onions base of baking tin and place slices of pumpkin and eggplant on it. Pour eggs over it and sprinkle chives. Bake 180C oven for 25 mins.

 photo MTWsignature_zpsaefba23f.png


Fern @ To Food With Love said...

This has all my favourite ingredients! Love eggs and eggplant especially!

Cathleen said...

I am also a huge fan of eggs :) This looks fantastic!

Little Corner of Mine said...

Looks great and we all loved eggs too! No worry, sleep will come when he starts to sleep through the night. :)

Joanne said...

I can't believe it's been two months already!! Asher sounds like such a sweet baby. And I'm glad you're finding time to cook again! I can always eat eggs!

Kitchen Belleicious said...

2 months! Oh my where does the time go. I can say with experience having my two boys that time from here on out will go at lighting speed:))) Enjoy it! Love this frittata!

lena said...

hi daphne, sorry for coming by late..so true about the changes especially the bag, the sleep and the silly songs! haha! yes, you will going to be very busy after your mum goes back...horror?? LOL!

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