Roasted vegie frittata
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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins), plus 20 mins cooling
$6.48 per serve
(at time of publication)
Full ingredients list:
- 400g orange sweet potato, peeled, chopped
- 1 red capsicum, chopped
- 1 large zucchini, chopped
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 2 bunches asparagus, trimmed, cut into thirds
- 6 eggs
- 1 cup skim milk
- 4 cups rocket leaves
- 1/4 cup grated parmesan, to serve
- 1 tablespoon balsamic glaze, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 210°C. Line a large roasting pan with baking paper. Place sweet potato, capsicum, zucchini and onion into the pan. Drizzle over 3 teaspoons of the oil and toss to coat. Roast for 20–25 minutes.
Step 2 Toss asparagus in the remaining 1 teaspoon of oil and add to the pan. Roast for a further 5 minutes, or until the asparagus is tender-crisp. Set aside to cool for 20 minutes. Reduce oven heat to 180°C.
Step 3 Spread roasted vegetables over a 20cm-base, 8-cup-capacity ovenproof dish. Whisk eggs and milk in a jug. Pour over vegetables. Bake for 35–40 minutes, or until egg is set and top is light golden brown.
Step 4 Cut frittata into pieces and divide between serving plates. Top with rocket, sprinkle with parmesan and drizzle with glaze.
Taste the difference! This recipe uses fresh summer asparagus, capsicum, zucchini and rocket.
About this recipe
First published: December 2012