Truly Yummy Vegetable Frittata
A gluten free and dairy free vegetable frittata packed with roasted vegetables and fresh herbs. Perfect for lunch, picnics or tapas.
My Love of Frittatas and Tortillas
I love making frittatas and Spanish tortillas. They’re quick and easy to make, delicious served for lunch with a green salad and my Truly Yummy Salad Dressing or equally good as part of a selection of tapas dishes.
I first discovered Spanish tortilla when I was at university and lived with a Spanish girl who would regularly throw anything and everything, she had into her tortilla. Vegetables, potatoes and even leftover ham would make their way into it, depending on what she had in her fridge. I loved the idea that you didn’t need a strict recipe and it was such a great way to use up whatever you had to hand.
Frittata or Spanish Tortilla?
Although they are very similar, Spanish tortilla and Italian frittata are prepared slightly differently. A tortilla is traditionally cooked on the hob in a frying pan, while a frittata is cooked in the oven. Both are round, egg-based dishes that can be packed with vegetables. Best of all though, both are gluten free, dairy free and vegetarian.
My Vegetable Frittata
The inspiration for my vegetable frittata came from Hugh Fearnley-Whittingstall’s Veg Every Day book. His version uses root vegetables and cheese. I prefer to use a mixture of vegetables that I know work particularly well when roasted. They taste delicious without requiring the addition of cheese.
It’s also a great recipe for using up those odds and ends hiding at the back of the fridge or freezer. For me, though, the real star of the show is the beetroot. Roasting it brings out its natural sweetness and it works beautifully with the other vegetables and as many fresh soft herbs as you have available.
Perfect for Lunch, Picnics and more
As I mentioned, this is a great lunch dish served with a green salad on the side but it’s also perfect for picnics, tapas or simply as a snack when you’re feeling peckish. I enjoy it warm straight from the oven but it’s equally delicious eaten cold the following day.
This recipe requires quite a few eggs but that means it makes plenty of servings. I also keep the vegetables in chunky pieces rather than chopping them too finely. There’s enough egg to bind everything together while still letting the roasted vegetables shine.
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Truly Yummy Vegetable Frittata
Equipment
- 1 large rectangular oven proof dish/tin
Ingredients
Roast Vegetables
- 3 tbsp extra virgin olive oil
- 2 small red onions, peeled and quartered
- 2 small sweet potatoes, peeled and cut into 2cm cubes
- 1 yellow pepper, deseeded and cut into 2-3cm squares
- 1 red pepper, deseeded and cut into 2-3 cm squares
- 1 carrot, peeled and sliced in half then cut into 3cm pieces
- 6 new potatoes, cut lengthways in half
- 1-2 beetroot, peeled, cut into quarters
Egg mixture
- 8-10 free range large eggs
- 2 tbsp fresh flat leaf parsley, finely chop leaves and soft stems
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh basil leaves, finely chopped
- Good grind of salt and pepper
Instructions
Roasted Vegetables
- Preheat oven to 200℃ or Gas Mark 6
- Pour the olive oil into the bottom of the overproof dish or tin and add the vegetables. Mix until evenly coated
- Place in the oven and roast for 45 minutes, stirring occasionally to ensure they don't stick to the bottom
Egg Mixture
- Break the eggs into a bowl and add the chopped soft herbs and seasoning
- Give everything a good mix
- Pour the egg mixture over the roasted vegetables and place back in the oven for a further 10 minutes until the egg has set
- Remove from the oven and leave to cool slightly before cutting into slices and serving
- Alternatively leave to cool and then carefully slide the frittata out onto a serving board or plate
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