Recipe – Roasted Vegetable Frittata

I love to cook; it is never a chore. I pore over magazines, recipe books and talk about food and cooking maybe just a little too much.

Whilst I can cook I am certainly no baker, so please email your delicious yet simple cake and slice recipes – the best will be posted and you will win a lovely tonic parcel!    Please leave a comment at the bottom of this blog stating your favourite quick & easy recipe (and email the recipe to me) to WIN a gorgeous Murchison Hume Laundry pack valued at $63.90!

So here is the first recipe to share with you: Frittata! A frittata is a rustic omelette, and you can vary the ingredients according to what you have on hand.  We often have this frittata.  I separate the egg whites and whisk them into a dense foam, giving the frittata great height. This recipe for frittata uses leftover roasted vegetables.

Roast Vegetable Frittata

1 x sweet potato, cut in half length ways

2 x carrots, cut in half length ways

1 x onion, cut in half

½ cup of peas

½ cup capsicum, roughly chopped

½ cup of grated parmesan cheese

½ cup of sour cream

6 x eggs

2 x tbspns chopped fresh parsley

5 x fresh basil leaves

Salt and freshly ground pepper

Directions

Chop the roasted sweet potato and onions into 1cm slices.

Chop roasted carrots into 3cm chunks.

Separate eggs, add salt to the whites and whisk until you have a white foam.

Lightly whisk the egg yolks.

Fold the whites into the yolks, adding the sour cream, cheese and parsley.

Heat a small frying pan.

Spray cooking spray into the pan and add capsicum, sauté until nicely charred, remove and put aside with other vegetables.

Heat a 26cm heavy frying pan and spray with oil.

Whilst on a low to medium heat pour the egg mixture into the heated pan, carefully add the vegetables paying attention to presentation.

In my round pan I placed the sweet potato at 12, 3, 6, and 9 o’clock and then neatly arranged the remaining vegetables.

Neatly place the fresh basil, and season with salt and pepper.  Cook on a medium heat until the outer edges of the frittata are lifting away from the pan.

Remove from heat and place in a medium oven, until the outer edges are crusty and the frittata is set in the middle. (Usually about 15 – 20 minutes.)

Cool in pan for 5 minutes.

Cut and serve into slices and serve with a crisp salad.

Apologies for not having a photo to share with you, I had the camera ready and in my rush to dish up, simply forgot! I will share with you the kitchen scene from Mrs Doubtfire, it is still such a giggle…


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10 Responses

  1. Lovely recipe Louisa! In the winter months I trwat my family to my own recipe ‘Juicy Lucy’s Apple Crumble’ served with cream and icecream. Always a family favourite and VERY EASY to make! 🙂

  2. I find that when the phone rings and a friend is heading over for a cuppa my cake tin is always empty!
    So I whip up an EASY LOAF, it will use the odd mushy banana and simple ingredients everyone has in their pantry. Lather with butter and serve up in thick slices.
    This recipe will get you out of trouble every time!

    • ohmygoodness Eunice, you have a cake tin? Thats fantastic, please email me your recipe, I will be busting to try it over the weekend. Now to find a cake tin…

  3. Hi Louisa. I’m no baker either and I actually dislike spending a lot of time in the kitchen. You can make quick and healthy slices with a minimum of fuss and few ingredients. Great for last minute guests.

    • Thanks for your comment Simone, please email me your recipe. Looking forward to trying it over the weekend.

  4. With 5 hungry children to feed and busy nights after school a favourite meal is a crustless quiche followed by warm brownies and icecream. Endless possibilities for quiche flavours, most quite healthy encompassing anything in the fridge!

    • Sounds fabulous Naomi, send the recipe’s through! xo

  5. i’ll email you receipe for choc honey sponge. love it.rubiortubi@yahoo.com

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