Tuesday, April 9, 2013

Recipe :: Roast Vegetable Frittata



If you follow along with our adventures on Instagram you would have seen this lovely thing on your feed today! :) I made dinner, at 2pm! For us and for our neighbours! Go mumma!! 

Hubby bought eggs, I bought eggs and our friends gave us a dozen fresh eggs, so it was a bit of an egg festival in our fridge! We boiled up the blue Araucana eggs from our wonderful friends and had them with our salad last night and again for lunch today.

There were still two dozen eggs so I decided to make a frittata for dinner tonight! Yum!
I found a recipe in a Donna Hay recipe book, but was missing about 3 of the ingredients so this is my ad-libbed version! She also cooked hers on the stove top but I decided to just throw it in the oven!

Baby Spinach & Roast Vegetable Frittata

Ingredients
1 large sweet potato, peeled and chopped
4 small potatoes, quartered
2 zucchinis, cut into eighths
1 red capsicum, cut into eighths
olive oil
salt
10 eggs
1 cup milk (or cream)
3/4 cup cheddar cheese, grated
2 Tbs fresh basil, roughly chopped
2 handfuls of loose baby spinach, roughly chopped

Instructions
Place your chopped vegetables into a lined roasting pan and drizzle with olive oil, sprinkle with salt.
Roast at 200'C, approximately 30-40 minutes, turning once.

Whisk egg, milk and cheese in a large bowl. Set aside.
Once roasted, spread your vegetables evenly between two pie dishes. Top with chopped basil and baby spinach. 

Pour your egg mixture evenly between the two dishes to cover your vegetables. (You have to be careful all the cheese doesn't just pop out at the end!)

Bake in a 180'C oven for 30-40 minutes or until brown on top. 

Can be enjoyed straight from oven or eaten cool. We enjoyed ours with a balsamic dressed salad!