Vegetable frittata
9/8/2010
This vegetarian friendly frittata is a great way to use up leftover roast vegetables.
Ingredients
| 1 | Red capsicum |
| 8 | Eggs |
| 1 to taste | Salt & freshly ground pepper |
| 2 | Kumara |
| 1 | Parsnip |
| 3 | Potatoes |
| 125 g | Feta cheese |
| 1 tbsp | Rosemary |
Directions
- 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.
Wine Match
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