Roast Vegetable Frittata

Roast Vegetable Frittata

I used pumpkin, potato, svveet potato, onion, mushrooms and asparagus in this frlttata. However, any combination of roasted vegetables could be used. If you are using leftover, cooked vegetables, you wlll need about two cups of diced vegetables.

If you are using a frypan with an ovenproof handle, you can cook the top of the frittata under a grill (rather than flipping it over in the pan).

The frittata can be served hot or cold. It is suitable to reheat.

Serves 3.

250g pumpkin (we used butternut pumpkin)

250g potato

250g kumera

25ml (1 tablespoon + 1 teaspoon) oil

1 small red onion, peeled and roughly chopped

70g (about 6 small) mushrooms, roughly chopped

2 cloves garlic, separated, unpeeled

50g (1/3 cup) asparagus

4 large eggs

50g (1/2 cup) grated parmesan cheese

40ml (2 tablespoons) cream

Salt and freshly ground pepper

Extra 1/2 teaspoon oil, for pan

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Peel pumpkin, potato and kumera and cut into bite-sized chunks. Place on a baking tray, drizzle with one tablespoon of oil and toss to coat with oil.

Bake for 30 minutes.

Add chopped onion, chopped mushroom and garlic to tray and drizzle with one teaspoon of oil. Toss with other vegetables. Continue baking for 20-25 minutes until all the vegetables are cooked through.                                                                                                                   

Remove garlic from its skin, place in a medium bowl and mash with a fork. Add eggs, parmesan cheese, cream, salt and pepper to bowl. Whisk, or beat with a fork until combined.                                                                                                                                    '

Heat extra 1/2 teaspoon oil in a 26cm diameter (measured across the top) frying pan over medium heat. Cover base of pan with vegetables.

Pour egg mixture over vegetables.

Cook the frittata for about 11-13 minutes, until it is golden brown on the bottom. Periodically check the underside of the frittata to ensure it is not browning too quickly If it

is, reduce the heat. During the cooking time, we use an egg slice to gently pull small areas of the cooked egg mixture aside, allowing uncooked (runny) egg mixture to flow

to the bottom of the pan.

When it is cooked on the underside, run an egg slice around the edge of the frittata to loosen. Slide out onto a plate. Invert frying pan over frittata and hold the plate with one hand and the frying pan with the other. Keep the plate and frying pan together as you flip the frying pan back over. The frittata should now be cooked side down in the pan.

Cook for a further 3-5 minutes, or until cooked through and golden on both sides. Slide frittata out of frying pan onto a plate, slice and serve or refrigerate until required