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Roast vegetable frittata

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Oil, olive – 30ml
Capsicum, green (diced) – 100g
Capsicum, red (diced) – 100g
Pumpkin, diced – 110g
Mushrooms, sliced – 100g
Zucchini, diced – 110g
Potato, diced – 120g
Onion, red (finely diced) – 140g
Garlic, crushed – 1/2 tsp
Eggs, beaten – 6
Milk, skim – 125ml
Cheese, light (grated) – 150g
Paprika, smoked – 1/2 tsp
Oregano, dried – 1/2 tsp
Pepper, black – 1/4 tsp

This recipe was developed by chefs at Western District Health Service.

Method

Preheat oven to 180oc.
Place the capsicum, mushroom and zucchini into a bowl and toss with 1/3 of olive oil. Tip onto a tray and bake for 10 – 15 minutes.
Toss the pumpkin and potato with another 1/3 of olive oil and bake for a further 20 – 25 minutes.
Place the remaining oil into a pan, heat on medium-low and fry onion and garlic until translucent and fragrant. Set aside.
Place all vegetables including the onion mixture into a bowl and mix with paprika, oregano and pepper.
In a separate bowl, whisk the eggs, cheese and milk together.
Combine both mixtures in a bowl. Pour into a lined and lightly sprayed deep dish and bake for 35 minutes to 1 hour, until set and beginning to brown slightly. Timing will vary based on dish size. Serve hot or cold.

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