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Roast vegetable frittata
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Stress-free and delicious frittata recipe ready in no time!
Ingredients:
  • Green salad, to serve
  • 250.00 ml roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
  • 40.00 ml grated parmesan
  • 62.50 ml shredded basil leaves
Instructions:
  • Preheat the grill to high. Lightly whisk the eggs in a bowl, season with salt and pepper. Warm vegetables in a 20cm non-stick frypan with a heatproof handle over medium heat for 1-2 minutes.
  • Once you add the eggs, lower the heat and cover the pan. Let the eggs cook until they are nearly set. Sprinkle with parmesan and shredded basil, then place the pan under the grill for 3-4 minutes until golden and puffed.
  • Cut into wedges and enjoy with a fresh green salad.

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