Roast vegetable frittata
Allergen – Contains dairy and eggs. Gluten and nut free. Vegetarian.
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g
V
Vegetarian
NF
Nut free
GF
Gluten free
Breakfast
Main meal
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc.
- Put the capsicum, mushroom and zucchini in a bowl and toss with a 3rd of the oil, tip on a tray and bake for 10 - 15 minutes.
- Toss the pumpkin and potato with another 3rd of the oil and bake for 20 – 25 minutes.
- In a pan heat the remaining oil and fry off the onion and garlic.
- Tip all of the vegetables including the onion into a bowl and mix with the paprika, oregano and pepper.
- In a separate bowl beat the eggs, cheese and milk together.
- Combine the 2 mixtures and pour into a lined and lightly sprayed deep dish and bake for 35 minutes to 1 hour, depending on the size of the tray, or until set and beginning to brown slightly. Serve hot or cold.
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