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Vegetable and feta muffin pan frittata

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Recipe may contain milk, egg and lactose.

This cheesy vegetarian frittata uses leftover roast vegetables for a delicious lunch you can make ahead.

9 Ingredients


  • 1 (about 400g) sweet potato, cut into 2cm pieces

  • 2 (about 250g) Lebanese (slender) eggplants, coarsely chopped

  • 1 small red onion, cut into wedges

  • 1 small red capsicum, deseeded, cut into thick strips

  • 1 zucchini, halved lengthways, coarsely chopped

  • 1 tbsp olive oil

  • 2 eggs

  • 2 tsp chopped fresh continental parsley leaves

  • 10g feta

4 Method Steps


  • Step 1

    Line 1 hole of a 185ml (3/4 cup) Texas muffin pan with baking paper, allowing the paper to overhang the side.

  • Step 2

    Preheat the oven to 200C/180C fan forced. Grease 2 large baking trays. Line with baking paper. Spread sweet potato

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    (1 (about 400g) sweet potato, cut into 2cm pieces), eggplant (2 (about 250g) Lebanese (slender) eggplants, coarsely chopped), onion (1 small red onion, cut into wedges), capsicum (1 small red capsicum, deseeded, cut into thick strips) and zucchini (1 zucchini, halved lengthways, coarsely chopped) over prepared trays. Drizzle over the oil (1 tbsp olive oil) and season. Bake for 30 minutes or until tender. Set aside on trays to cool.


  • Step 3

    Reserve 1 1/3 cupfuls sweet potato and 2 onion wedges (for patties and soup, see notes). Use remaining as part of roasted veg in next step.

  • Step 4

    Heat the oven to 180C/160C fan forced. Whisk the eggs (2 eggs) in a small bowl. Add the parsley (2 tsp chopped fresh continental parsley leaves) and season. Place 1 cup coarsely chopped roasted vegetables in the prepared muffin pan. Carefully pour the egg mixture over the top then sprinkle with the feta (10g feta). Bake for 30 minutes or until just set.
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Recipe Notes

Enjoy this meal as part of a prepped-ahead lunch for the week. Enjoy Creamy Chicken and Roast Vegetable Salad on Monday, this on Tuesday, Vegetarian Chickpea and Avocado Wrap on Wednesday, Sweet Potato Patties on Thursday and Healthy Chicken and Sweet Potato Soup on Friday.

On Sunday: Poach chicken from Creamy Chicken and Roast Vegetable Salad and roast the vegetables. Make the dressing and combine most of the salad ingredients for Creamy Chicken and Roast Vegetable Salad. Cook this and store in the fridge. Make the smashed chickpea mixture for the Vegetarian Chickpea and Avocado Wrap.  Cook the Sweet Potato Patties and freeze. Prepare the Healthy Chicken and Sweet Potato Soup and freeze.

Nutritional Information

Per serving

  • 326

  • 1365 kj

  • 17.3g

  • 4.8g

  • 6.1g

  • 19.3g

  • 20.8g

All quantities above are averages

Image by Miranda Payne And Vanessa Levis

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