Vegetable Frittata

We are actually having this awesome fritatta for dinner tonight so thought I would load it up now before I put it in the fridge for later.  What I love about this recipe is that veges are roasted which adds just that lovely hint of smokiness plus I can use up left over roast veg from the night before.  Try it yourself it is YUM!

Preparation Time

 

10 - 15 minutes

 

Cooking Time

 

6 - 10 minutes

 

 

Ingredients (serves 2)

• 4 eggs
• 1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
• 2 tbs grated parmesan
• 1/4 cup shredded basil leaves

Method

1. Preheat the oven grill to high (approx 200 degrees).
2. Place eggs in a bowl and whisk lightly &season with salt and pepper.
3. Chop up left over roast vegetables into approx 2cm chunks.
4. Place roast veges in a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
   
5. Add the eggs and reduce stove heat to low, cover and cook until eggs have almost set.
6. Sprinkle parmesan and shredded basil over the top, then place the frypan under the oven grill for 3-4 minutes or until golden and puffy.
   
7. Slice into wedges and serve.

From the Kitchen of Bronwynn Bowes
Enjoy x