Roasted vegetable frittata
6
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
A warming and filling frittata, packed with veg and cheese, makes a beautifully simple supper on a late-autumn evening
Ingredients
Pumpkin
750 g, peeled, deseeded and cut into thin wedges
Red onion
2 small, cut into thin wedges
Red pepper
2 medium, deseeded and cut into chunks
Garlic
5 clove(s), unpeeled
Olive Oil
1 tablespoon(s)
Egg, whole, raw
9 medium, raw
Ricotta Cheese
200 g
Light feta cheese
100 g, crumbled
Basil, fresh
6 leaf/leaves, roughly torn
Spinach
50 g, young leaf
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin, onions, peppers, garlic and oil in a large bowl. Season and toss to coat. Arrange on a large baking tray lined with baking paper and roast for 20 minutes, or until tender.
2
Lightly beat the eggs in a large bowl. Add the ricotta, feta and torn basil, then season and set aside.
3
Peel the roasted garlic cloves and finely chop, then stir into the egg mixture.
4
Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Mist a 20cm nonstick cake tin with cooking spray, and line the base and sides with baking paper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.