Name: Baked layered vegetable frittata
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 400 gram kumara, cut into 2cm pieces; 1 bunch broccolini, cut into 3cm pieces; 1 cup (30g) firmly packed baby spinach leaves; 6 cherry tomatoes, halved; 10 eggs, at room temperature; 1 1/4 cup milk; 1/2 cup grated tasty cheese

Baked layered vegetable frittata

This tasty vegetarian frittata stuffed with fresh kumara and broccolini is packed full of goodness and is delicious served hot or cold with a simple salad or as a quick lunchbox snack.

Serves 6

Prep

20M

Cook

Total

1H 20M

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Ingredients

400 gram kumara, cut into 2cm pieces

1 bunch broccolini, cut into 3cm pieces

1 cup (30g) firmly packed baby spinach leaves

6 cherry tomatoes, halved

10 eggs, at room temperature

1 1/4 cup milk

1/2 cup grated tasty cheese

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20cm (base measurement) square cake pan, extending paper at sides for handles.

2.Steam kumara and broccolini separately until just tender. Drain well.

3.Layer kumara in base of prepared pan; top with spinach, broccolini and tomato. Whisk eggs and milk in a large jug. Season with salt and pepper. Pour egg mixture over vegetables. Sprinkle with cheese. Bake 50-55 minutes or until set and golden. Remove from oven. Stand in pan 30 minutes. Cut into pieces to serve.

Try using leftover cooked vegetables in this recipe.
Note

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Ingredients

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