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ROAST VEGETABLE FRITTATA

April 19, 2011

Generally a frittata is cooked at 180 C.  Personally I favour a slower cooked frittata as it does not have as many little bubbles in it as the more quickly cooked frittatas.

1 cup leftover roast potatoes (chopped into 2cm cubes)

1 1/2 cups of leftover roast sweet potato and roast pumpkin (chopped into 2 cm cubes)

2 leftover roast onions (chopped)

1 cup raw baby spinach (chopped)

2/3 cup skim milk

5 eggs

1 cup grated cheese

1 tspn rosemary

METHOD

1. Preheat oven to 160 C.

2. Place in the bottom of a greased ovenproof 4 serve dish.  Sprinkle over chopped baby spinach and rosemary.

3. Whisk eggs gently in a bowl.  Stir in skim milk then add 2/3 of the grated cheese.

4.  Pour egg and cheese mixture over the roasted vegetables and spinach and then sprinkle top with last 1/3 of the grated cheese.

5.  Bake in 160 C oven for 30 minutes or until it is puffed and golden and there are no uncooked bits in the middle.

6.  Take from oven and allow to stand until cool.  Cut into 4 pieces and freeze 3 pieces for meals later on during the fortnight.

Serves Four.

Can be frozen, thawed and reheated in a microwave for 30 seconds on high.

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