Roast Vegetables Frittata


I was deciding what I was going to cook for dinner tonight.  I had these vegetables in the fridge that needed to be used.  I hate wasting food!  Frittata is very easy to make and it does make a very satisfying meal.  You do need to have potatoes and eggs, along with some onions and maybe bacon (if you want to make this a vegetarian dish, then leave the bacon out). It is necessary to precook your vegetables, to ensure that they are cooked through and tender. Roasting the potatoes, pumpkin and even the cauliflower are quite delicious.  If you want to shorten the cooking process, then either steam or boil these vegetables.

2 onions, roughly chopped
2 rashes bacon, chopped
2 large potatoes, finely cubed
A large wedge of pumpkin, cubed
1/4 cauliflower, cut into small florets
5 to 8 Brussels sprouts, quartered
100g frozen peas
6 to 7 eggs, lightly beaten
Salt and pepper
100g grated tasty cheese
50g grated Parmesan cheese

Preheat the oven at 190ºC .  Lightly grease a 22cm square baking dish.  Also, line a flat baking tray with paper paper.

Place pumpkin, potatoes and cauliflower on the flat baking tray.  Spray the vegetables with oil spray.  Then lightly season the vegetables with salt and pepper.  Bake in the oven for about 30 to 40 minutes.

The cauliflower will develop a lovely brown colour on the florets.  You may need to remove the cauliflower after 40 minutes, if the potatoes and pumpkin require more baking time.  If so, set aside the cauliflower in a bowl.

In a frying pan, cook the onions and bacon using a bit of butter.  Cook until the onions have softened and both the onions and bacon are lightly browned.  Set aside in a small bowl.

Cook the brussel sprouts in a small saucepan, for about 5 minutes.  You want them to be slightly cooked and tender. Set aside.

Lightly beaten the eggs with salt and pepper in a small mixing bowl.

Place the roasted potatoes and pumpkin in the square baking dish.  Scatter half of the onion and bacon mixture on top.

Then, place the cauliflower pieces on top, along with brussel sprouts and peas.  Scatter the remaining onion and bacon mixture on top.

Pour the beaten egg over the vegetables.  Sprinkle the grated cheeses on top.

Bake for 40 minutes in the oven, or until the top is golden brown in colour and the egg is set.  Allow the frittata to rest for 5 minutes or so, before spooning onto a plate.

Serve with a fresh garden salad.



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