Tuscan Roasted Vegetable Frittata

Preparation 10 mins Cooking 10-15 mins Serves 4


  • 250g baby potatoes cut into ½cm slices
  • 250g Kumara, peeled halved and cut into ½cm slices
  • 2½ tablespoon olive oil
  • MasterFoods® Sea Salt
  • MasterFoods Peppercorns Grinder
  • 1 large zucchini, halved and sliced
  • 1 red capsicum, de-seeded and diced
  • 1 leek, trimmed, washed and sliced
  • 2 garlic cloves, crushed
  • 3 teaspoons MasterFoods Tuscan Seasoning
  • 6 eggs, lightly beaten
  • ½ cup light sour cream
  • ¼ cup milk
  • ½ cup grated Parmesan cheese

Cooking Instructions:

  1. Place the potatoes and kumara on a baking tray.  Drizzle over 1½ 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.
  2. Heat remaining oil in a non stick pan over medium heat.  Cook the leeks and garlic for 3-4 minutes, stir in 1 teaspoon MasterFoods Tuscan Seasoning.  Add vegetables and toss to combine.
  3. Whisk together eggs, sour cream, milk, Parmesan cheese and the remaining MasterFoods Tuscan Seasoning.  Pour the egg mixture over the vegetables.  Reduce heat to low and cook for 10-12 minutes.
  4. Place the fry pan under a hot grill for 4-5 minutes.
  5. Cut the frittata into wedges and serve with crusty bread and salad

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