https://www.philly.com.au/recipe/roast-vegetable-frittata/

Back

Roast Vegetable Frittata

Roast Vegetable Frittata
Watch video
15 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 400g pumpkin, peeled and cut into 2cm cubes
  • 300g baby potatoes, halved
  • 1 red capsicum, cut into 2cm pieces
  • 1 zucchini, cut into 2cm thick slices
  • 1 tablespoon oil
  • 4 eggs
  • 250ml PHILADELPHIA Light Cream For Cooking
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper, to taste
  • Green salad, to serve

How to make it

  1. TOSS together the vegetables and oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25-30 minutes or until just cooked. Cool slightly.
  2. ARRANGE the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
  3. BAKE in a moderate oven 180°C for 20-30 minutes or until set. Slice the frittata and place on serving plates with green salad. Serve immediately.
More recipes you will love
Snowman Snow Globe
Snowman Snow Globe
Salted Caramel and Almond Cheesecake
Salted Caramel and Almond Cheesecake
Frozen Christmas Ice Cream Cheesecake
Frozen Christmas Ice Cream Cheesecake
Eggnog Cheesecake
Eggnog Cheesecake