Roast Vegetable Frittata
Photography by Steve Brown
Roast vegetable frittata
There's no need to stress about dinner - this frittata is both fast and tasty.
Ingredients (serves 2)
- 4 eggs
- 1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
- 2 tbs grated parmesan
- 1/4 cup shredded basil leaves
- Green salad, to serve
Method
- Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
- Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frypan under the grill for 3-4 minutes or until golden and puffed.
- Slice into wedges and serve with a green salad.
Source
delicious. - August 2004 , Page 140
Recipe by Chrissy Freer