Roast Vegetable Frittata
I absolutely adore roast veggies and I also love how low effort it is to make a frittata.
Need a new family favourite? Give this one a go!
Servings: 4
Ingredients
Drizzle Extra Virgin Olive Oil
2 cups Pumpkin, cubed
1 Red Onion, sliced
1 Garlic Clove, minced
1 Red Capsicum, diced
1 Broccoli, cut into florets
6 Free-Range Eggs, whisked
½ cup Unsweetened Plant-Based Milk (I used Almond Milk)
¼ cup Nutritional Yeast
2 tbsp Parsley, roughly chopped
2 tsp Oregano
½ tsp Salt
¼ tsp Nutmeg
Pepper, to taste
½ cup Goats Cheese, cubed
Method
Preheat oven to 180 degrees fan forced.
Add pumpkin to a baking tray, drizzle with olive oil and roast for 15 minutes.
Add onion, garlic, capsicum and broccoli to baking tray, drizzle with olive oil and roast for a further 10 minutes or until vegetables are tender and browned.
Meanwhile, in a small bowl combine remaining ingredients except for fetta.
Using a greased baking dish spread roasted vegetables out in an even layer.
Pour over egg mixture and poke in goat cheese cubes.
Bake for 30 - 45 minutes or until egg has become firm.