Roasted Vegetable Frittata
Serves 4
Ingredients
450g Desiree potatoes, diced
450g pumpkin, diced
Extra virgin olive oil
Ground black pepper
6 eggs
200ml light cream
1cup parsley leaves, chopped
Olive oil spray
Method
Preheat oven to 200C.
Cut potatoes and pumpkin into similar sized cubes (potatoes will take longer than the pumpkin), then toss in olive oil and pepper and roast in the oven until three-quarters cooked (approx. 30 minutes, depending on the size of the vegetables).
Leave to cool and reduce oven to 150C.
Beat eggs and mix with cream and chopped parsley.
Spray an ovenproof non-stick pan with olive oil spray, add the egg mix then arrange the cooked vegetables in the pan, ensuring not to overfill the pan as the mix will rise.
Cook over low heat until the bottom has set.
Transfer to the oven and cook until just set in the centre and golden brown (approx. 15 to 20 minutes). If you don’t have a suitable ovenproof dish you can finish the frittata under the grill.
To serve
Serve with a large green salad.
Notes
If there is any leftover egg mixture you can make another smaller frittata.
Using the same egg and cream quantities you can make any flavour frittata you like such as; roasted red onion, capsicum, fresh herbs and fetta.