Veggie Frittata
Serves 4 serves
Ingredients
- 10 regular eggs beaten
- 250g frozen spinach
- 400 grams sweet potato peeled and sliced lengthways, roasted
- 1 jar roasted capsicum strips drained
Instructions
- Preheat oven to 180ºC.
- Line a 20cm pie dish with baking paper.
- In a large bowl, whisk the eggs and season well.
- Place a thin layer of sweet potato on the bottom of the dish, top with a layer of spinach then capsicum.
- Continue to layer the ingredients until gone.
- Pour over the beaten eggs, giving the dish a little shake to ensure the egg reaches the bottom.
- Bake for 40 minutes.
- Remove and sit for 10 minutes before slicing to serve.
Recipe Notes
Of Italian origin, the frittata is a quick and easy meal for anyone. Honestly, if you have eggs, you have a meal and a frittata is a great way to use up many a leftover vegetable.I simply serve with whatever fresh herbs are blooming in my garden, this day it was thyme.
