Roast Vegetable Frittata

Submitted by peachy_pie

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 500 g zucchini, sliced thickly
• 500 g pumpkin or 500 g sweet potatoes, cubed
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1⁄2 cup mixed fresh herbs, roughly torn
• 8 free range eggs
• 1⁄3 cup skim milk
• salt and pepper

directions

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

Reviews

[Sydney Mike]

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]