Recipe – Roasted Vegetable Frittata
May 5, 2010

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


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…