Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH


 

Cookbook

 

Roast Vegetable Frittata

FrittataServes 4-6

 

600g (20 oz) orange sweet potato or
     pumpkin, peeled and chopped
1 red capsicum (bell pepper),
     cut into eight pieces
2 zucchini (courgettes), quartered
4 baby new potatoes, quartered
olive oil and sea salt for sprinkling

Frittata mix
6 eggs
1 cup (8 fl oz) cream
1/2 cup grated aged cheddar
     or parmesan cheese
2 tablespoons shredded basil
cracked black pepper

Preheat the oven to 180 degrees C (350 degrees F). Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden.

Place the vegetables in a 20 cm (8 in) non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Other combinations of cooked vegetables can be used to make frittata—char-grilled eggplant (aubergine) and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, other kinds of hard cheeses and fresh herbs.

 

Buy the Book!

 

from:
Modern Classics Book 1
by Donna Hay
William Morrow/HarperCollins
Paperback, 192pages
Price: $24.95; $34.95 (CAN)
ISBN: 0060095245
Recipe reprinted by permission.

 

Modern Classics Book 1

Recipes

 


Cookbook Profile Archive

 

This page created February 2003


The Global Gourmet
The Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

   Clip to Evernote

Bookmark and Share

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals

 
 
.

Copyright © 1994-2012,
Forkmedia LLC

 

 

 
 

Mom's Recipes

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.