I think frittata is such an easy and tasty meal, because you can totally just throw in your favourite ingredients and it can just be dependent on what is in the fridge on the day. This time around I got slightly carried away and pre roasted some vegies and you then mix these all together with some other ingredients and pop in the oven and you are in business!
If you prefer you could line your baking dish with puff pastry, because pastry is pretty lovely, but I went without this time, but it is an option.
Frittata
Ingredients
- 1 cup of grated cheese (Bega, Coon, whatever you have a block of)
- 10 eggs
- 8 pieces of short cut bacon (diced)
- 10g chives (finely chopped)
- 8 cherry tomatoes/mini Romas (halved)
- 1 sweet potato
- 1 beetroot
- 1 big sprig of rosemary
- Salt and pepper
- 2 tablespoon olive oil
Method
- Peel beetroot and sweet potato and dice into small cubes
- Place cubes into a bowl along with the rosemary, salt and pepper and olive oil
- Bake in a moderate oven for 30 minutes
- Keep oven on
- In a large bowl whisk the 10 eggs and add all other ingredients except for the cherry tomatoes
- Mix everything together and pour into a rectangular baking dish
- Arrange cherry tomatoes and sprinkle on a little more salt and pepper
- Bake in the oven for around 30 mins or until firm
- Cut into slices and serve
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I’m also a big fan of the humble frittata. It’s a great way to use up spare vegies, great for kids and you can even pack it for a picnic.