A vegetable frittata is a favourite and easy meal to serve the family for breakfast, lunch or dinner.

It’s loaded with veggies and packed with protein and healthy fats.

Our roast vegetable frittata can be whipped up in a flash, enjoyed hot or cold and makes great use of left-over vegetables.

Go on and give this delicious recipe a try!

• 220g pumpkin, cut into small chunks
• 220g potato, cut into small chunks
• 220g sweet potato, cut into small chunks
• 1 red onion roughly chopped
• 70g mushrooms, roughly chopped
• 2 cloves garlic crushed
• 1/3 cup peas
• 4 eggs
• 44g parmesan cheese
• 40ml milk

1. Pre-heat oven to 180 degrees.
2. Place pumpkin, sweet potato and potato on a tray in the oven and bake for 30 minutes.
3. Add chopped onion, mushrooms and garlic and cook for a further 20 minutes or until the vegetables are cooked through.
4. In a bowl whisk eggs, parmesan cheese and milk.
5. Pour egg mixture over vegetables. Bake until frittata is cooked.

Delicious!

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