This vegetarian friendly frittata is a great way to use up leftover roast vegetables.
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|1 to taste||Salt & freshly ground pepper|
|2||Kumara, cooked and roughly chopped|
|1||Parsnip, cooked and roughly chopped|
|3||Potatoes, cooked and roughly chopped|
|125 g||Feta cheese|
- Preheat oven to 200ºC. Grill capsicum until blackened and then rub off skin and discard seeds. Slice flesh into thin strips.
- Beat eggs and season with salt and pepper.
- Mix in vegetables, feta and rosemary.
- Line a 24cm round cake pan and pour in mixture. Cook until set through. Serve either warm or at room temperature.