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Roast vegetable frittata

4
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
A frittata is an egg based dish that's easy to make. You can add almost any vegies, cheese or meat. Making a frittata is a great way to use up left overs.

Ingredients

egg(s)

6 medium

fresh flat-leaf parsley

½ cup(s), coarsely chopped

oil spray

1 x 3 second spray(s)

Boiled pumpkin

1½ cup(s), or any roasted leftover vegetables

cheddar cheese

40 g, (1/3 cup) smoked, grated

cherry tomato

125 g, halved

mixed salad leaves

80 g

black olives, drained

55 g, (1/3 cup) kalamata variety, pitted

red capsicum

⅓ cup(s), (70g) roasted, thinly sliced

balsamic vinegar

2 tsp

olive oil

2 tsp

Instructions

  1. Whisk eggs and 1/3 cup of the parsley in a large jug.
  2. Lightly spray a 20cm-diameter non-stick ovenproof frying pan with oil and heat over medium-high heat.
  3. Add leftover roasted vegetables. Cook for 5 minutes or until the vegetables are heated through. Add egg mixture then sprinkle with cheese and top with tomato.
  4. Cook for 5–7 minutes or until egg has almost set. Transfer to a preheated grill. Cook for 5 minutes or until set. Remove from oven. Sprinkle with remaining parsley.
  5. Combine mixed salad leaves, olives and sliced roasted capsicum in a medium serving bowl. Drizzle with olive oil and balsamic vinegar and serve with frittata.

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