Truly Yummy Vegetable Frittata
Gluten free and dairy free vegetable frittata. Recommended ingredients extra virgin olive oil, eggs, red onions, sweet potatoes, yellow pepper, red pepper, new potatoes, carrots, beetroots, parsley, chives, basil, salt & pepper
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