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Roasted vegetable frittata
Roasted vegetable frittata
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Create a flavorful frittata with leftover veggies for a satisfying family meal.
Ingredients:
  • 350g orange sweet potato, peeled, cut into 3cm pieces
  • 1 red capsicum, cut into 3cm pieces
  • 2 red onions, cut into wedges
  • 2 zucchini, cut into 3cm pieces
  • olive oil cooking spray
  • 6 eggs
  • 84.98 gm skim milk
  • 100g baby rocket
  • 20g parmesan cheese, (or vegetarian hard cheese) shaved
  • 28.75 gm walnuts, roughly chopped
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat your oven to 220°C and generously grease a 6cm deep, 20cm (base), 8-cup capacity square ovenproof dish.
  • Prep a roasting pan with baking paper and add sweet potato, capsicum, onions, and zucchini. Give them a good spray of oil. Roast at 400°F for 30 minutes until they are golden and tender.
  • Evenly arrange vegetables in dish. Lower oven temperature to 190°C. Combine eggs, milk, and pepper in a jug. Gently pour mixture over vegetables, ensuring even distribution. Bake frittata for 25 minutes until golden on top and set in the center. Rest for 10 minutes before slicing into 4 pieces.
  • Combine rocket, parmesan, and walnuts in a bowl and gently mix. Plate the salad and frittata on serving plates, then drizzle each salad with 1 teaspoon of vinegar before serving. Enjoy!

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