Basic Roast Vegetable Frittata

Eggs are such a versatile protein: you can boil, poach, scramble, fry, whisk, beat or bake them. Not to mention the countless dishes that couldn't work without the powers of egg. Here is a basic recipe for a roast vegetable frittata that could be altered in many ways to work as a great easy lunch or dinner with a simple salad on the side. 

You could add:

- fresh herbs e.g. rosemary, thyme, parsley, basil

- garlic (try roasting on the tray with the veg then just mashing)

- a different cheese e.g. fetta, ricotta

- a different mix of veg e.g. asparagus, grated zucchini, carrot, parsnip, etc

- change the size/shape e.g. make them in a muffin tin and these mini frittatas would be great for school or work lunches (in an insulated lunch box of course!)
- Line the base of a round flan tin with a few layers of filo pastry before pouring in the veg and egg filling and make a quiche

Basic Roast Vegetable Frittata

1 medium potato, peeled and diced into small cubes

Equivalent sized piece of pumpkin, peeled and diced into small cubes

½ red capsicum, cut into small wedges

¼ red onion, cut into small wedges

1/3 C cooked, finely chopped spinach (e.g. from 2 frozen cubes)

4 eggs

½ C skim milk

1 tsp mixed herbs

1 heaped Tbsp plain flour

2 Tbsp grated parmesan

Salt to taste

¼ C cherry tomatoes, halved

To serve:

Large garden salad

1.     Preheat oven to 180°C and place potato, pumpkin, capsicum and onion on a lined baking tray and spray with a little extra virgin olive oil. Bake for around 20 minutes or until cooked through. Leave oven on.
2.     Whisk eggs, milk, garlic, herbs, flour, parmesan and salt in a medium sized bowl or jug.
3.     Spread baked vegetables and spinach on the bottom of a 20cm square baking tray, lined with baking paper. Pour over egg mixture and sprinkle with tomatoes (halved side up).
4.     Bake for around 25 minutes or until cooked through and golden. Serve with salad

Serves 4