Roasted Vegetable Frittata

Being a foodie I often get asked advice on how to cook something.  I have lots of information in my head from years of cooking and working out how to share it on my blog doesn’t come to me immediately.

Today I met up with a good friend, and she asked me if I had a recipe for a Frittata. I said yes I do. Daughter Jen, found this recipe is a Revive cafe book.  It is one of her favs to cook, and she has used many times during her flatting days in Wellington. Jen made it a few weeks ago, when I was sharing the duties of cooking with all the family. I was super impressed with the result.

This frittata is baked in the oven, after roasting veges.  You can also use leftover cooked veges, and use whatever veges you have on hand.

Inspired my friend I decided to make the recipe and share it on my blog.  So dinner tonight was Roasted Vege Frittata with optional lamb steaks for those who really can’t do without meat.

Great for Friday night, to go with a salad too. Enjoy.

ROASTED VEGETABLE FRITTATA

INGREDIENTS

1 1/2 cups diced potato

1 1/2 cups diced kumara

1 cup diced pumpkin

1 red pepper

1 tbsp olive oil

2 onions

1 tbsp olive oil

8 eggs

1/2 cup milk

1/2 tsp salt

1/2 cup feta cheese (optional)

herbs to decorate

METHOD

• Heat oven to 180 deg C.
• Dice potatoes, kumara and pumpkin into 2cm cubes.
• Roughly chop the red pepper.
• Toss the potatoes in a bit of olive oil, and cook for 10 mins in oven.
• Coat the kumara, pumpkin and red pepper in olive oil, and add to the potatoes.
• Cook for 15 minutes. (potatoes require longer cooking)
• Slice the onions, and cook on a medium heat until soft.
• Whisk eggs with milk and salt
• Cube feta into small pieces
• Place roasted veges, onions in bottom of a suitable oven dish.  I used a 22.5cm x 33cm pyrex dish, which makes the frittata more like a slice
• Add egg mixture to cover vegetables
• Top with feta and sprinkle with herbs
• Cook for 20 – 30 mins

 

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