A Meat-Free Recipe
A Roast Vegetable Frittata is a great versatile recipe. I hardly ever stick to the recipe adding anything that I have leftover in the fridge (from yesterday) or those stray vegetables at the bottom of the crisper.
Frittatas are also great eaten cold so that makes them handy. They can be sliced and served as finger food or put into lunch boxes.
The Roast Vegetable Frittata is also a healthy meat-free dish and makes a nice meal with some salad. Enjoy!
4 whole eggs (any size will do)
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, carrot, onion & capsicum) cut into 2 cm chunks
2 tablespoons grated parmesan cheese or tasty cheese
1/4 cup shredded basil leaves
Green salad to serve
Preheat the grill to high.
Place eggs in a bowl and whisk lightly, then season with salt and pepper.
Place roasted vegetables into a 20 cm non-stick frying pan with heatproof handle and warm over a medium heat for 1-2 minutes.
Add the whisked eggs and reduce heat to low, cover and cook until eggs have almost set.
Sprinkle with the parmesan cheese and shredded basil.
Place the uncovered frying pan under the grill for 3-4 minutes or until golden and puffed.
Slice into 4 wedges and serve with green salad.
Let cool to firm up then cut into small squares for finger food or lunch boxes. It still tastes great cold.
Add some tasty cheese in with the whisked eggs.
Can be kept in an airtight container in the fridge for 3 days.
Reheat in the microwave if needed.
Some ovens have a separate grill but others have the grill inside the oven with a separate setting. Make sure you have a heatproof handle on the frying pan or use a heatproof caserole dish.
Taste.com.au – Delicious – August 2004, P. 140. Recipe submitted by Chrissy Freer