Roasted veggie frittata
5
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
Humble winter vegies are the stars in this tasty dish that bring a wealth of goodness and earthy flavours to your kitchen.
Ingredients
Pumpkin
700 g, peeled, cut into wedges
Red onion
2 medium, cut into wedges
Red capsicum
2 medium, cut into chunks
Garlic
5 clove(s), unpeeled
Olive oil
1 tbs
Egg(s)
9 medium
Reduced-fat ricotta cheese
200 g, crumbled
Reduced fat feta cheese
100 g, crumbled
Fresh basil
¼ cup(s)
Baby spinach
50 g
Instructions
1
Preheat oven to 220°C. Place the pumpkin, onion, capsicum, garlic and oil in a large bowl. Season with salt and pepper and toss to coat. Arrange on a large baking tray lined with baking paper. Bake for 20 minutes or until tender.
2
Meanwhile, lightly beat the eggs in a large bowl until smooth. Add the ricotta, feta, and basil. Season with salt and pepper. Peel the roasted garlic and finely chop the flesh. Stir into the egg mixture.
3
Reduce oven to 180°C. Lightly spray a 20cm cake tin with oil and line the base and sides with baking paper. Layer the roasted vegetables, spinach and spoon fulls of egg mixture alternately in the prepared tin. Bake for 1 hour or until golden and set. Set aside for 5 minutes on a wire rack to cool. Turn onto a plate and turn back onto a serving plate. Serve warm or at room temperature.
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