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Makes
1 cake tin sized fritatta
Author Notes
Frittata is one of my new go-to recipes since it’s high in protein, super healthy and an amazing way to use up whatever is in your fridge. It is also a great lunch because you can just wrap it up and it’s easy to eat. Here is a vague recipe, just the basic ingredients really as you can make it up with whatever you fancy. Serve it alongside my dip-a-licious roasted red pepper salsa and you could even toast up your seeds to use up every last bit. —Flossie
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Ingredients
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8-12
eggs, depending on size
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1
small pumpkin, peeled cubed
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1
beetroot, peeled and cubed
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1 handful
broccoli florets
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2 sprigs
rosemary, leaves chopped
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1.2 teaspoons
cayenne pepper
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100 grams
feta cubed
Directions
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Preheat your oven to 180?C and roast the pumpkin and beetroot in a baking tray with some olive oil, salt and pepper for around 50 mins until cooked through.
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Blanch the broccoli for 2 mins and then rinse under cold water, set aside
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Whisk the eggs with plenty of salt and pepper, the rosemary and cayenne.
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Add all the veg to the egg mix and pour into a lined cake tin.
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Bake in the oven for about 20 minutes until it’s firm to touch. Serve warm
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