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.
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 tbsp extra virgin olive oil
1 tbsp Dried Rosemary
2Capsicumsde-seeded and diced
8 large Free Range Eggs
3/4 cup almond milk
2 cups Baby Spinachroughly chopped
1/4 cup 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 and parsley. 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.
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.
Recipe Tips:
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.
Sensitive to Nuts?
Omit almond milk or substitute for Coconut Drinking Milk or Coconut Milk + water (1:1 ratio).