Oven Baked Frittata
Serves: 2
Prep time: 15 minutes
Cook time: 40-50 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 100g Kent pumpkin, diced into 1cm cubes
- ½ red capsicum, diced into 1cm cubes
- ½ small zucchini, diced into 1cm cubes
- 1 garlic clove, finely chopped
- ½ tablespoon olive oil
- Pinch salt and pepper
- 3 eggs
- ¼ cup milk, reduced fat
- 1 teaspoon dried mixed herbs
- 50g reduced fat feta, crumbled
Method:
- PREHEAT oven to 200°C and line an oven tray with baking paper.
- PLACE diced pumpkin, capsicum, zucchini and garlic in a bowl and toss with olive oil, salt and pepper.
- SPREAD vegetables over the tray and bake for 20 minutes. Remove from oven, lower temperature to 180°C.
- GREASE two ramekins with olive oil.
- WHISK eggs and milk in a small bowl and add the herbs and feta.
- DIVIDE the cooked vegetables between the ramekins and pour the egg mixture evenly over the top of each one.
- BAKE for 20-30 minutes until the centre is set and top is browned.
- REST for 5 minutes before serving.
- Note: If you use deep ramekins the frittata may take longer to cook in the centre. Alternatively, use a small baking dish.
What's Great About It:
This recipe is a great way to use up leftover roast vegetables. If not using leftovers, you could try roasting extra vegetables and store in the fridge to use for a salad or as a side dish. Enjoy this frittata for a veggie packed breakfast, or serve for lunch or dinner with a side salad.
