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    You are in: Home / Recipes / Roast Vegetable Frittata Recipe
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    Roast Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    5 mins

    1 hr 5 mins

    peachy_pie's Note:

    Great to take on picnics with some crusty bread and a salad, or to pack in lunchboxes. Feel free to use up any leftover roast vegetables in this!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180 degrees Celcius.
    2. 2
      Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
    3. 3
      Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
    4. 4
      Return to the oven for 40 minutes, covering top with foil after 20 minutes.

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    Ratings & Reviews:

    • on September 10, 2009

      55

      I definitely used sweet potatoes (unpeeled) in this recipe, & the potatoes & the zucchini made a nice combo, I thought! I did double the garlic, since we like it so much, & used lemon pepper instead of the usual S&P! All for A VERY TASTY MEAL along with a small loaf of nut-&-seed whole wheat bread! Thanks for a nice recipe keeper! [Tagged, made & reviewed for one of my groupmades in the Aus/NZ Recipe Swap #32]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Vegetable Frittata

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.8
     
    Calories from Fat 123
    51%
    Total Fat 13.7 g
    21%
    Saturated Fat 3.7 g
    18%
    Cholesterol 423.4 mg
    141%
    Sodium 166.0 mg
    6%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.6 g
    18%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    mixed fresh herbs

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