Roasted Vegetable Frittata
Print Recipe
Roasted Vegetable Frittata
Instructions
Line an oven proof dish with grease proof paper, ensure the paper reaches the top of the dish
Oil the grease proof paper
In a bowl mix the eggs with the milk and whisk
Pour into the oven proof dish
Slice the tomatoes in half, halve the mushrooms, slice the courgette and aubergine into 1/4 inch rounds, cut and quarter the onions
Place all the prepared vegetables into an oiled oven proof dish and bake for 30 minutes on 180C or until slightly browned
Remove from oven and mix the roasted vegetables into the egg mixture
Put spinach over the top and press down the spinach until completely covered by egg
Sprinkle over mixed herbs
Season with salt and pepper
Place in oven for 30 – 35 minutes on 180C
Remove from oven and leave to cool for at least 10 minutes before removing the grease proof paper
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