Roast Vegetable Frittata
- Reviews 1
Ready In: 1 hr 10 mins
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
- Preheat oven to 180 degrees Celcius.
- Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
- Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
- Return to the oven for 40 minutes, covering top with foil after 20 minutes.
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