Is there anything more homely in winter than roast vegetables? I had one lone capsicum left over after my Ratatouille, as well as a bit of pumpkin from my Roast Pumpkin Ravioli and so I decided to make the most of it and make a quick frittata one Sunday lunch.
A frittata is really like an omelette, or a quiche without the crust. I used a variety of different veges from what was left over in the fridge but feel free to substitute and swap as you like.
You will need:
- 150g butternut pumpkin, chopped into 1cm cubes;
- 5 button mushrooms, sliced;
- 1 capsicum, diced;
- 1 zucchini, thinly sliced;
- 2 springs of fresh thyme;
- Olive oil;
- 1/4 brown onion, diced finely;
- 1 clove garlic;
- 4 eggs;
- 50ml thickened cream;
- Handful of fresh basil leaves, shredded;
- 2 tablespoons of shaved Parmesan cheese;
- Green salad, to serve.
Preheat oven to 200 degrees Celcius. Line a baking tray with foil and throw in all of your vegetables. Drizzle with olive oil, scatter over the thyme and roast for about 30 minutes or so in the oven until everything is soft. Keep the oven on.
In an oven-proof frying pan, heat a tablespoon of olive oil before adding the garlic and onion. Cook until the onion is translucent.
Add your roast vegetables and toss to combine.
Whisk the eggs and cream together in a bowl, season with salt and pepper and then pour this egg mixture over the vegetables in the pan.
When the mixture begins to set around the edges, scatter over the Parmesan and the shredded basil leaves before placing the whole frying pan onto the middle shelf of the oven.
Cook until it’s puffy around the edges, remove carefully and serve immediately with a green leafy salad.
A tasty, healthy and picture-perfect dish couldn’t be simpler 😉 xx