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Roasted Vegetable Frittata

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Roasted Vegetable Frittata

Serves 3

Ingredients

220g pumpkin

200g potato

220g sweet potato

25ml (1 tbsp + 1 tsp) oil

1 small red onion, peeled and roughly chopped

70g (about 6 small) mushrooms, roughly chopped

2 cloves garlic, separated, unpeeled

44g frozen peas

4 large eggs

44g (1/2 cup) grated parmesan cheese

40ml (2 tbsp) cream

Salt & freshly ground pepper

Extra ½ tsp oil, for pan

Method

Preheat oven to 2000C. Peel pumpkin, potato & sweet potato and cut into bite-sized chunks. Place on a baking tray, drizzle with 1 tbsp of oil and toss to coat. Bake for 30 minutes. Add chopped onion, chopped mushroom and garlic to tray and drizzle with 1 tsp oil. Toss with other vegetables. Continue baking for 20-25 minutes, until the vegies are cooked through. Remove garlic from its skin, place in a medium bowl and mash with a fork. Add eggs, parmesan, cream, salt and pepper to bowl. Whisk until combined. Heat extra ½ tsp oil in a 26 diameter frying pan over medium heat. Cover base of pan with vegies. Pour egg mixture over vegetables

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