Roast Vegetable Frittata
A frittata is a nutritious and versatile dish that works for any meal—enjoy it hot or cold, in a sandwich or alongside a fresh salad. It’s also a brilliant way to use up leftover vegetables from the fridge. Fill your frittata with whatever vegetables ingredients you have on hand, or take inspiration from the following recipe.
Ingredients:
- 1 large onion, chopped
- A selection of vegetables – mushrooms, zucchini, cherry tomatoes, bell peppers, asparagus, squash, peas, spinach, sweet potato – chopped
- Spices: salt, black pepper, paprika, pinch of turmeric and oregano
- Grated cheddar (optional)
- 2 tbsp olive oil
- 5 eggs
Method:
Preheat the oven to 200°C. Place the chopped vegetables in an oven-proof dish, toss with oil and a pinch of salt, and roast for about 30 minutes, stirring occasionally, until softened to your liking. For a crunchier texture, reduce the roasting time.
In a bowl, whisk the eggs with salt, spices, and cheese (if using), ensuring the mixture is well-seasoned.
Spread the roasted vegetables evenly in the pan and pour the egg mixture over them. Bake for 25 minutes, or until the frittata is golden and the eggs are fully set.
Allow to cool for about 10 minutes before slicing with a pizza cutter and serving.