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  • Roasted Vegetable Frittata

    Ingredients

    • 1 small sweet potato, peeled and cubed
    • 2 small red onions, peeled and sliced into wedges
    • 2 small zucchinis, halved length-ways and sliced into pieces
    • 2 teaspoons extra virgin olive oil
    • 6 eggs
    • ¼ cup milk
    • Cracked black pepper, to season
    • ¼ cup parsley leaves, finely chopped
    • 4 garlic cloves, crushed
    • 1 long red chilli, deseeded and finely chopped
    • 1 cup baby spinach leaves, shredded

    Method

    1. Preheat oven to 180°C.
    2. Place the sweet potato, red onion and zucchini into a non-stick baking dish and drizzle over the extra virgin olive oil, tossing to coat. Roast for approximately 40 – 45 minutes or until cooked through, turning occasionally. Once cooked, remove from the oven and allow to cool slightly.
    3. Meanwhile, whisk together the eggs, milk, cracked black pepper, finely chopped parsley, crushed garlic and finely chopped chilli in a bowl. Stir through the shredded baby spinach.
    4. Pour the egg mixture over the roasted vegetables in the non-stick baking dish and gently mix to evenly distribute the ingredients. Bake for 30 – 35 minutes or until completely set and lightly golden. Allow to cool slightly. To serve, cut frittata into 4 portions.

    Recipe Notes

    • Serve with a side salad or a handful of fresh rocket.
    • Mix up the vegetables used in this recipe to include what you have available and what’s in season – roasted capsicum and pumpkin, as well as peas, corn kernels and halved cherry tomatoes would also work well.
    • If possible, choose sweet potato grown locally in the Bundaberg region.
    • The frittata could be cut into 8 portions for individual snack size servings.

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    Nutrition per serving

    769kJ
    KJ
    11.8g
    Protein
    8.8g
    Fat
    2.3g
    Saturated Fat
    11.9g
    Carbs
    7.5g
    Sugars
    128mg
    Sodium
    4.6g
    Fibre
    295kJ
    per 100 g
    4.5g
    per 100 g
    3.4g
    per 100 g
    0.9g
    per 100 g
    4.6g
    per 100 g
    2.9g
    per 100 g
    49mg
    per 100 g
    1.8g
    per 100 g

    Acknowledgements

    Recipe produced in conjunction with Nutrition Australia Qld.