roasted vegetable frittata

April 29, 2022

serves 4

prep: 15 min
cook: 50 min

500g pumpkin, peeled, cut into cubes
1 red capsicum, cut into cubes
1 red onion, cut into thin wedges
2 zucchini, cut into cubes
8 eggs
2 tbs wholemeal flour
60ml (¼ cup) milk of choice
80g feta cheese, crumbled
100g cherry tomatoes, halved
Salad leaves, to serve

1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin and capsicum on prepared tray and lightly spray with olive oil. Roast for 10 minutes. Add the onion and zucchini to the tray and roast for a further 15-20 minutes or until vegetables are golden.
2 Whisk the eggs, flour and milk together until well combined in a large bowl. Add the roasted vegetables and feta and stir to combine. Season with salt and pepper.
3 Reduce oven temperature to 180°C/160°C fan forced and line a 16 x 26cm lined baking tin with baking paper. Transfer egg mixture to prepared tin and arrange vegetables evenly. Top with tomatoes, cut side up. Bake for 25 minutes or until golden and puffed. Serve with salad leaves.