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
- 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
- Preheat the oven grill to high (approx 200 degrees).
- Place eggs in a bowl and whisk lightly &season with salt and pepper.
- Chop up left over roast vegetables into approx 2cm chunks.
- Place roast veges in a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
- Add the eggs and reduce stove heat to low, cover and cook until eggs have almost set.
- 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.
- Slice into wedges and serve.
This is probably one of my all time favourites for either winter dinners OR to jazz up a winter's picnic in the park (if you are close enough to still have it warm when you get there).
Preparation Time
- 1 cup (250ml) tomato pasta sauce
- 600g ricotta
- 250g frozen chopped spinach, thawed
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 1/4 cup (20g) grated parmesan
- salt and cracked black pepper
- 6 fresh lasagne sheets
- 3/4 cup extra tomato pasta sauce
- 1 cup grated mozzarella
- 1/3 cup (25g) extra grated parmesan
- Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato pasta sauce, spreading evenly over base.
- Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
- Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato pasta sauce to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.
Preparation Time
