FREE AUSTRALIAN SHIPPING FOR ALL ORDERS OVER $35 | $5 flat rate for all other orders | DELIVERY WITHIN 14 DAYS

Roast Vege Frittata

Serves 4

Ingredients 

  • 250g of left over roast vegetables (we used 200g of leftover roast pumpkin, and a few pieces/50g of left over roast sweet potato)
  • 2 heaped tbsp. of feta cheese, crumbled (50g)
  • 100g of leftover peas (or boil them for 1 minute from frozen)
  • 5 large free-range eggs (about 320g of eggs)
  • 2 tsp (6g) of hungarian sweet paprika
  • 1/2 a tsp (2g) of salt
  • 1/2 a tsp of baking powder
  • 1 tbsp of chickpea/besan flour
  • Olive oil for spraying
  • Sour cream, lemon wedges and basil, to serve

Method 

  1. Roughly chop the left over roast veg into bite sized pieces.

  2. In a medium bowl, crack and lightly whisk all of the eggs.

  3. In a ramekin, combine the flour, paprika, salt and baking powder before adding to the eggs. Stir well.

  4. Gentle fold through the roast vegetables and peas until combine.

  5. Carefully crumble the feta (keep some large chunks as they’re yummy pops in the frittata) through the mix and gentle fold through once.

  6. Spray a 20cm diameter non-stick fry pay with olive oil and place on a medium heat.

  7. Pour the frittata mix into the pan and cooked for 3-4 minutes or until it starts to bubble on top.

  8. Finish the frittata until a hot grill for 1-2 minutes or until the top is firm and lightly golden.

  9. Serve with a dollop of sour cream, a squeeze of fresh lemon & some fresh basil (chives or coriander would also work well).

Tell us your thoughts!

We'll double check this comment is appropriate, before it's published.