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https://www.philly.com.au/recipe/roast-vegetable-frittata/
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Roast Vegetable Frittata
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Roast Vegetable Frittata
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15 Mins
Prep time
60 Mins
Cooking time
Serves
4
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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
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.
ARRANGE the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
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.
Recipe or Meal Type
Light Bites |
Appetisers |
Lunch |
Entertaining |
Vegetarian
Cuisines
Italian |
Vegetarian
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