MASTERING MEAT-FREE MEALS

These vegetarian recipes are so easy to make and delicious even meat-lovers will enjoy them!!

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In the second part of our series of recipes with renowned chef Chris Baber and premium cookware brand HexClad, we take a look at the often-overlooked and under-rated subject of vegetarian cuisine. “Healthy vegetarian cooking doesn't need to be boring,” says Chris. “It also doesn't mean that just because it’s vegetarian, it can't be packed full of protein. Vegetarian food has, unfairly, had a bad reputation. These are all great recipes regardless of the fact that they don’t contain meat - and just as satisfying. Cooking with vegetarian ingredients often allows you to be more creative in the kitchen - and can also be more affordable.” So, get down that vegetable aisle and rustle up some of these flavoursome treats.

Leek, Pea & Goat’s Cheese Frittata

Frittatas are a dream to make, since they take just minutes and can be made with just about anything you have in your fridge. Eggs are packed full of protein and so a great option for busy people. The sweet leeks and goat's cheese are a match made in heaven, while a hit of fresh chilli in this one adds a pop of heat that sneaks up on you in the best possible way. Delicious hot or cold and great for portable lunches!

INGREDIENTS

Serves 2 / prep 20mins

- 1 Tbsp/15 ml olive oil

- 1 small leek, light green part only, finely sliced (3/4 cup)

- ½ red chilli, deseeded and chopped

- Salt and freshly ground black pepper

- 2 rosemary sprigs, leaves finely chopped

- 75 grams frozen peas, defrosted

- 6 large eggs, lightly beaten

- 75 grams fresh goat's cheese, crumbled, divided

- Crusty bread, for serving

METHOD:

1. Preheat the oven to 220°C. Heat the oil in the HexClad 25 cm Hybrid Fry Pan over a medium heat.

2. Add leek, rosemary and chilli, season with salt and pepper and fry for 5 minutes, until nice and soft.