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Roast vegetable and feta frittata
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I cooked this for dinner the other night. Haven't made frittata in absolutely ages, but this one was yum! First I roasted some chopped root veggies such as carrot, potato, beetroot with some pumpkin. Would definitely have added kumara if we had any lying around! Scattered the roasted veggies over the base of an ovenproof dish, added a very small amount of diced feta cheese (it was all we had left!)and put some defrosted frozen spinach over the roast veggies. Poured a few beaten eggs over the mixture. The recipe I was very loosely following suggested adding cottage cheese too, but we didn't have any, however I am sure it would be a good addition. Covered the whole lot with a bit of grated tasty cheese and popped it in the oven (180C) for about 40 mins. Served with salad. . . Yum!
Easy peasy and very handy for using up a few vegetables which were starting to get past their prime.
Oh my...now I'm starving!! I have some root veggies getting a bit past it (and due a new organic box on Friday) so I am totally making this tonight! I was going to make a soup or a stew but this looks even better. Mmmmm.
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Hope your frittata turned out yummy! Such a good way to use up leftovers I reckon. . . and a good alternative to "Fridge Bottom Soup" which is a staple in our house!
ReplyDeleteHaha "Fridge Bottom Soup" is definitely a good term for it! We have that quite a lot here too! Didn't make it in the end but have the afternoon off today so I intend to make it this afternoon instead :)
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