Essentially a crustless quiche, frittata is far more filling as you can add chunky ingredients such as roast vegetables and chorizo sausage, and is one of those versatile foods you can legitimately eat for any meal.
This isn't a proper frittata (for a proper one you are supposed to use an ovenproof deep-dish frying pan and the first stage of cooking the whole thing involves frying it for five or so minutes to set the base. You are then supposed to grill it until it cooks through and sets). For this one I just baked it for 50 minutes.
You really can chuck just about anything in it, but I decided that assorted roast vegetables was the way to go. I basically got all the vegetables I thought would be great, roasted them and threw them in. I even added beetroot, which was a colourful addition (my hands are still red from peeling them!).
I used a spring-form cake tin for this. I think it is 25cm in diameter, so it is quite large. The only problem was that it leaked a tiny bit.
I had a quite a bit of filling left over, so I decided to make some muffin-sized ones and they worked out well; all I did was spray the pan with cooking spray.
Unfortunately, I had some milk-ordering problems so wasn't able to start my second experiment as planned. It looks like I'm going to be eating frittata for the next week!
Roast vegetable frittata
Serves 6-8
2 small potatoes, washed
2 medium-sized kumara, washed
500g wedge pumpkin
2 red (or brown) onions
3 carrots, peeled
4 small beetroot, peeled
14 eggs
100g feta cheese
½ cup grated cheese (any big-block variety will do) or ¼ cup grated parmesan
salt and pepper
cooking spray
cooking oil
baking paper and a suitably large baking dish
Heat the oven to 180degC.
Cut your vegetables into 1½cm-2cm cubes. Throw them in a plastic shopping bag and throw in a few sloshes of cooking oil. Toss the vegetable cubes around the bag and tip onto a baking tray lined with baking paper. Sprinkle over some salt and pepper, then bake for around 30 minutes or until the vegetables are cooked and soft.
While the vegetables are baking prepare your dish. Line it with baking paper and/or grease the sides.
Once the vegetables are cooked, scatter them along the bottom of your dish.
Whisk together the eggs and salt and pepper and pour the mixture evenly over the vegetables.
Crumble over the feta and sprinkle over the grated cheese.
Bake for 50 minutes. When you remove it from the oven leave it to sit for 15 minutes before removing it from the dish and slicing. This allows the egg to fully set (I cut mine too early so it is messy!).
Serve with a salad or some greens (greens are lacking in this dish). I chose to sauté Brussels sprouts with some bacon.
On a side note, when buying Brussels sprouts look for the smallest ones you can find. They cook faster and are more tender.
Enjoy!
