Roasted Capsicum, Sweet Potato and Pumpkin Frittata
Frittata is a very simple recipe to enjoy for a healthy breakfast, make-ahed lunch or light dinner. Frittata is essentially a quiche without the crust.
Servings 6
Ingredients
- 2 cups Sweet Potato, peeled and diced into 2cm x 2cm pieces (approx 1 small Sweet Potato)
- 2 cups Pumpkin, peeled and diced into 2cm x 2cm pieces (approx 1/4 small Pumpkin)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dried Rosemary
- 2 Red Capsicums, de-seeded and diced
- 8 large Free Range Eggs
- 3/4 cup almond milk
- 2 cups Baby Spinach, roughly chopped
- 1/4 cup (loosely packed) fresh Parsley, chopped
- Pinch sea salt
- Black Pepper
Instructions
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl, combine sweet potato, pumpkin, olive oil and rosemary. Place in an oven-baking tray and roast for approximately 30 minutes or until
- tender and golden. After half way, add capsicum to tray and roast for remaining time.
- In a large bowl whisk eggs lightly with almond milk, salt and pepper.
- Remove cooked vegetables from oven.
- In a greased or lined quiche or pie dish spread vegetables out evenly. Sprinkle over baby spinach. Pour over egg mixture ensuring that all vegetables
- are covered. Add extra eggs to cover vegetables if needed.
- Bake in oven for 30 - 40 minutes or until egg is set.
- Serve warm or chilled.
Notes
Serving Suggestions:
- Serve with a side of fresh salad greens or cooked greens such as spinach, kale, silverbeet, broccoli or green beans.
- Serve with a dollop of Dairy Free Basil Pesto.
- Add your favourite fresh or dried herbs and spices to the mixture.
- Add a sprinkle of curry powder to your egg mixture.
- Add 1 - 2 spring onions chopped to egg mixture.
- Adding almond milk to the eggs helps to create a mixture that is light ad fluffy and helps the eggs to go further. If you prefer, you can omit almond milk and just use whole eggs or a combination of whole eggs and egg whites.
- For a quicker frittata, steam your pumpkin and sweet potato instead of roasting and use raw capsicum.
- Omit almond milk or substitute for Coconut Drinking Milk or Coconut Milk + water (1:1 ratio).
- Stick to 1/2 cup sweet potato per serve.
- Use Jap pumpkin and not butternut pumpkin.