Monday, November 2, 2015

Recipe:: Roast Vegetable Frittata with Shortcrust Pastry

We were given two dozen fresh farm eggs today! So we're bound to be eating lots of eggy goodness... and this is always top of my list.

These days we tend to add some of my homemade shortcrust pastry. (Follow the instructions for blind baking if you do this!)

Baby Spinach & Roast Vegetable Frittata

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

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, flour 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!