Roast Vegetable Frittata

Being as I am a lover of leftovers and simple slap-together recipes, this frittata was destined to feature on these pages, it just took a little longer than expected to get here. Sorry 'bout that.

In my view there aren't many rules to whipping up a frittata, although of course eggs are totally compulsory. What happens next is entirely up to you, your vegetable preferences, whether or not you like/can eat cheese, or whether you feel bacon is a worthy or morally acceptable addition. Some people add water or milk/cream to their egg mix, but not me; I keep it pretty simple indeed.

When considering how many mouths to feed I typically cater for 2 eggs per person (plus all the extras) so you may like to 'edit' the recipe as you see fit. Whatever the case, do know this frittata makes for mighty fine leftovers in the lunch box!

Roast Vegetable Frittata with Goats Cheese

In the instance that you are not a dairy fan or there is an intolerance, simply omit the cheese, no need to substitute. For bacon lovers, 2-4 rinds chopped and added to the onion in the frying pan adds a wonderful extra punch of flavour. 

This is a Sunday night kinda meal for me but for those looking for quick and easy mid week dinners, you're onto a winner (and I hope you'll soon agree).

Serves 5 - 6

10 eggs
5 cups chopped/cubed vegetables, cooked or raw (sweet potato, broccoli, zucchini, potato, peas, carrots, any will do!)
1/2 cup cherry tomatoes, chopped in half
1 red onion, finely diced
80-100 grams goats cheese (or feta), crumbled (optional)
2 cloves garlic, crushed
1/2 cup fresh herbs of choice (eg parsley, coriander, basil), chopped
2 tablespoons coconut or olive oil
Sea salt and pepper, to taste 

If you are using uncooked vegetables, preheat your oven to 200 degrees celsius. Grease a round or rectangular baking dish with some of your oil. 

To roast your vegetables, coat with 1 tablespoon of oil and some sea salt and pepper and pop into the oven for 30 minutes. 

Meanwhile, heat a small frying pan on medium heat. Once hot, saute your onion and garlic until soft (5-7 minutes). Set aside. 

Whisk your eggs, adding a couple of pinches of sea salt and some pepper. 

Once the vegetables are cooked line the bottom of your baking dish with the vegetables, dispersing evenly. Then, add your chopped herbs and cooked onion and garlic to the egg mix and combine well before pouring over the vegetables, making sure the entire base is well covered. Scatter the goats cheese over the mixture followed by the cherry tomato halves.

Place in the oven for 30 minutes or until the top is starting to brown and puff up - there should be no wobbly egg bits in the centre! 

Serve warm with a fresh side salad. Slice up and refrigerate left overs for lunch tomorrow. 

Now the only thing left to do is let me know what you think - please! Oh and if you are after more easy midweek recipes, perhaps try these Mashed Vegetable & Quinoa Fritters, this Baked Barramundi in Coconut Sauce (trust me, amazing!) or this Sweet Potato Pie! 

 Roast Vegetable Frittata with Goats Cheese



January 10, 2017 — Amy Crawford

Made by Amy

simple = good