Recipe: Roast Vegetable Frittata

Roast Vegetable Frittata

Frittata Serves 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.