Roasted vegetable frittata
This easy frittata recipe makes the most of your leftover vegies in the most simple and delicious way. Add your assortment of vegetables into an egg mix, add some cream and cheese, then bake, and that's it! Perfect as a last-minute dinner idea or a light lunch, this vegetarian frittata is your one-stop-shop.
Recipe note: You’ll need a 20cm x 30cm slice pan
Ingredients (8)
- 5 cups (750g) leftover roasted vegetables (see notes)
- 8 eggs
- 1/2 cup (125ml) thickened cream (see notes)
- 1/2 cup (60g) coarsely grated cheddar (or any other hard cheese)
- 1/3 cup (100g) caramelised onion jam
- 2 tbs wholegrain mustard
- 100g soft-rind cheese (such as camembert, brie or soft goat’s cheese), cut into 3cm chunks
- Rocket leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 30cm slice pan and line base and 2 long sides with baking paper, extending paper 5cm over edges.
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2.Arrange vegetables in pan in a single layer. Whisk eggs and cream in a large bowl until smooth and combined. Add grated cheese and season to taste. Whisk to combine. Pour over vegetables. Mix the onion jam and mustard in a small bowl. Dollop over vegetables. Arrange soft-rind cheese on top, slightly pushing into egg mixture. Bake for 40-45 minutes, until golden and set. Stand in pan on a wire rack for 20 minutes to cool slightly.
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3.Serve warm or at room temperature scattered with rocket leaves.
Recipe Notes
For the roasted vegies, the sky is the limit for what you can add. If using different-coloured veg, arrange them in a pretty fashion. Keep them chunky so some poke out from the egg mixture and give texture to your frittata. We used thickened cream, but use any cream you have leftover in the fridge, such as sour, pure or creme fraiche. To store leftover frittata, wait until cool, then wrap in plastic wrap and chill for up to 3 days.
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