Tuscan Roasted Vegetable Frittata
Preparation time - 10 minutes
Cooking time - 10-15 minutes
Serves - 8
Ingredients
Baby potatoes cut into ½cm slices
500g
Kumara, peeled halved and cut into ½cm slices
500g
Olive oil
5 tablespoons
Large zucchinis, halved and sliced
2
Red capsicums, de-seeded and diced
2
Leeks, trimmed, washed and sliced
2
Garlic cloves, crushed
3
MASTERFOODS Tuscan Seasoning
6 teaspoons
Eggs, lightly beaten
12
Light sour cream
1 cup
Milk
½ cup
Grated Parmesan cheese
1 cup
MASTERFOODS Sea Salt
MASTERFOODS Whole Peppercorns grinded
Method
- Place the potatoes and kumara on a baking tray. Drizzle over 2½ tablespoons oil and season with MASTERFOODS Sea Salt and Pepper. Toss to combine and place into a pre heated oven to 220°c and bake for 10 minutes, turning from time to time. Add the zucchini and red capsicum and bake for a further 15 minutes, turning from time to time.
- Heat remaining oil in a non stick pan over medium heat. Cook the leeks and garlic for 3-4 minutes, stir in 2 teaspoons of the MASTERFOODS Tuscan Seasoning. Add vegetables and remaining MASTERFOODS Tuscan Seasoning and toss to combine.
- Whisk together eggs, sour cream, milk, and Parmesan cheese. Pour the egg mixture over the vegetables. Reduce heat to low and cook for 10-12 minutes.
- Place the fry pan under a hot grill for 4-5 minutes.
- Cut the frittata into wedges.