19 March 2013

Roast Vegetable Frittata



This has been my go to lunch for the last few weeks.  It is filling, satisfying, & good for you. Being a little different each week, depending on what was in the fridge, it has not becoming boring.  I just can’t eat the same thing day in day out, I love food too much & a little variety, for me, is essential.  Every meal I want to enjoy & savour it, I can’t just eat to fuel my body I need to keep me going.  I like food to appeal to all my senses.

One week mushrooms were added another week it was cavolo nero & another a few leeks that were lightly sautéed until softened.  Really you can add whatever vegetables you have to hand.  No feta,  just sprinkle over a little cheddar, gruyere or parmesan.  As for the herbs you have free reign as little or as much as you like.

Roast Vegetable Frittata

Serves 4

Ingredients

1 medium potato, cut in to bite sized pieces
1 medium kumara (sweet potato), cut in to bite sized pieces
1 zucchini, sliced
1 red pepper, cut in to bite sized pieces
1 tbsp olive oil
6 eggs
1/2 cup milk
1 cup baby spinach, washed
Pinch chilli flakes
1/2 cup mixed herbs, roughly chopped - parsley, thyme, basil, chervil, dill, oregano, chives...whatever you like
1 tbsp olive oil
1/4 feta crumbled
Salt & pepper


Directions

Pre heat the oven to 190C / 375F

Place the potato & kumara in a roasting dish & drizzle with the olive oil.  Season with salt & pepper & place in the oven.  After 20 minutes add the zucchini & red pepper & toss gently to combine.  Cook the vegetables for another 20 minutes or until golden & roasted.  Remove from the oven & set aside.


Whisk the eggs & milk together in a large bowl.  Add the roast vegetables, spinach, chilli flakes & herbs.  Season with salt & pepper.  Gently stir with a large spoon to mix everything together.  Heat the olive oil in a large frying pan over a medium heat & then pour in the egg & vegetable mixture.  Move the vegetables around the frying pan so that each portion will have plenty of vegetables.  Sprinkle over the feta & cook for 5 minutes stove top before popping in to the oven for 10-12 minutes until just cooked through.  Remove from the oven & allow to cool for just a few minutes before slicing & serving.  The frittata can also be served at room temperature.



Roasting the vegetables adds a lovely depth of flavour & I the kumara adds a wonderful sweetness.  Adding the herbs to the egg mixture just before cooking lets them keep their bright, herbal freshness & I welcome a little fire from the chilli. I find a little spice it always good to liven things up a little.  

If you like this you might like this Cracked Wheat, Roast Pumpkin & Feta Salad

Enjoy!

5 comments:

  1. Beautiful, Mairi! I love the wide variety of veggies you include in this frittata. Definitely a marvelous lunch!

    ReplyDelete
    Replies
    1. Thanks Hannah, trying to get that 5 plus a day!

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  2. That's so yummy looking frittata! Feeling quite hungry now!

    ReplyDelete
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