Sunday, February 28, 2010

Roast Vegetable Frittata


500g sweet potatos, peeled and chopped
1 red capsicum, left whole
2 potatos, chopped into small bite sized pieces
Pinch oregano
Pinch thyme
½ tspn tumeric
Pinch chilli flakes
Small amount of olive oil
Salt & pepper to taste

Frittata Mixture
6 eggs
1 cup cream
½ cup grated parmesan
2 tblspn fresh herbs eg basil, parsley, dill, thyme
Salt & pepper to taste

Handful baby spinach

1) Preheat oven to 200°°
2) Using a large freezer bag, place the vegetable ingredients, including oil and all herbs into the bag and tie off. Smoosh the vegetables around in the bag until all they are all covered in oil and the herbs have spread evenly.
3) Put onto a baking tray and place in oven for 45 minutes
4) When cooked, carefully remove the capsicum and place into an airtight container or a paper bag for at least 10 minutes.
5) Take out the capsicum peel the skin off and remove the seeds. Cut into nite sized pieces.

NOTE: Vegetables can be cooked the day before and put into fridge to cool. Don’t peel the capsicum until you are about to use it.

6) Preheat oven to 200°
7) Whisk together all the frittata ingredients
8) Grease an oven proof dish or oven proof frying pan.
9) Spread the vegetables evenly in the greased oven dish. Add spinach. Pour over the frittata mixture.
10) Bake for 30-40 minutes or until golden and puffed (depending on oven may need to cook for a little longer)
11) Remove from oven and leave to stand for 5 minutes. Then cut and serve.
12) Eat & Enjoy!

Variations: Add some chopped, cooked broccoli or cooked peas for extra flavour and nutrition.

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