Name: Roasted vegie frittata
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Ingredients: 700 g pumpkin peeled, cut into wedges; 2 medium red onion cut into wedges; 2 medium red capsicum cut into chunks; 5 clove(s) garlic unpeeled; 1 tbs olive oil; 9 medium egg(s); 200 g reduced-fat ricotta cheese crumbled; 100 g reduced fat feta cheese crumbled; 0.25 cup(s) fresh basil; 50 g baby spinach leaves

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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 leaves

50 g

Instructions

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.
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.
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.

Roasted vegie frittata

Ingredients

Instructions

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