Name: Roast vegetable frittata
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 500 gram sweet potato, peeled, cubed; 500 gram zucchini, cut into chunks; 1 large red capsicum, seeded, cubed; 1 red onion, cut into wedges; 100 gram feta; 6 eggs, lightly beaten; 60 gram baby spinach leaves; 125 gram cherry tomatoes, halved; balsamic vinegar, to serve

Roast vegetable frittata

Plan ahead and whip up this super quick and easy roasted vegetable fritatta for dinner on a busy weeknight. This fritatta is also great cold, so tuck any extras into lunchboxes.

Serves 6

Prep

20M

Cook

40M

Total

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Ingredients

500 gram sweet potato, peeled, cubed

500 gram zucchini, cut into chunks

1 large red capsicum, seeded, cubed

1 red onion, cut into wedges

100 gram feta

6 eggs, lightly beaten

60 gram baby spinach leaves

125 gram cherry tomatoes, halved

balsamic vinegar, to serve

Method

1.Preheat oven to hot, 200°C. Line a large oven tray with baking paper.

2.Arrange the vegetables in a single layer on the tray and spray with oil. Bake 25-30 minutes, until tender and lightly browned. Cool.

3.Transfer vegetables to a large bowl. Add feta, tossing to combine. Spray a 23cm non-stick frying pan with oil and add vegetable mixture, spreading evenly. Preheat grill to medium.

4.Pour eggs over vegetables. Cook frittata on medium heat 5-6 minutes, until set underneath. Place under grill 4-5 minutes, until the surface is lightly golden.

5.Set aside in pan 5 minutes, then slide or turn out onto a plate. Cut into wedges and serve with the spinach and tomatoes drizzled with balsamic vinegar.

Roast the vegies up to 2 days ahead and keep them, covered, in the fridge.
Note

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Ingredients

Method

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