The roast vegetables in this recipe add such a wonderful flavour, it is worth the effort. At least once a week, when I have something going in the oven, I chop up a bowl of vegetables, sprinkle them with herbs and a splash of extra virgin olive oil and roast them for 20 minutes. I keep them in a container in the fridge so there is always something interesting to add to a salad, leftovers or frittata like this one.
Roast Vegetable Frittata
2 cups cooked, diced vegetables (eg. roast sweet potato, zucchini and onion; steamed broccoli and asparagus, fresh tomatoes)
1 tspn dried Italian herbs
100g feta, chopped
4 slices wholegrain bread, to serve
2 cups salad leaves, to serve
1. Preheat over 170C and line a small square baking tin with baking paper.
2. Whisk eggs in a small bowl with the herbs until they are well mixed and a little frothy.
3. Add roast vegetables and feta to the lined pan.
4. Pour egg mix over the vegetables in the pan and shake to distribute the egg mix around the vegetables.
5. Bake for 20 minutes or until there is just a slight wobbly to the middle. Leave to cool in the pan and set fully.
6. Cut into equal 4 squares and serve on a bed of salad leaves with bread on the side.
Can be stored in a container, covered, in the fridge for up to 3 days. Serve cold or gently reheat in the microwave. You can easily reduce the cost of this meal even further by switching the feta for 1/4 cup grated tasty cheese and by choosing cheap seasonal vegetables.
This recipe is one of my $10 Family Meals as seen on Today Tonight. The frittata costs $9.23 to feed 4 people.
Sarah Moore is a mum, and university qualified Registered Nutritionist with a decade of experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and can help the overwhelm of eating and living well with private consultations, email Q&A and her school lunchbox ebook. You can also find her on Facebook and Instagram for more healthy tips and tricks.