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Not Nonnas Frittata
Rating:
Created by:
QAST, Cavendish Road State High School
Total time:
60 min
Preparation:
30 min
Cooking:
30 min
Serves:
24
- Tegan Stuckey
Category:
Tags:
Ingredients
1KgSweet potato
1KgPumpkin
1KgZucchini
2Red onions
2Red capsicums
2Potatoes
1cupBaby spinach
18Eggs
150gFeta
1.5cupMilk
100gParmesan cheese
100gTasty low fat cheese, grated
3tbspPesto
1Lettuce
6Tomato
1Cucumber
Method
- Preheat oven to 160 C
- Peel and slice vegetables and place onto a lined tray and cook in oven for 15 minutes or until softened. Allow to cool
- Grease and line a large baking tray or spray muffins tins
- Arrange the vegetables and feta in tray or muffin tins by layering them
- Whisk together the eggs and milk. Add pesto and seasoning to the egg mix and stir to combine
- Gently poor egg mixture over the vegetable mix and sprinkle with parmesan & tasty cheese
- Bake in oven for 30 to 35 minutes for large tray or 10 to 15 minutes for muffin trays
- Allow to cool before cutting if not serving hot
- Chop up lettuce, tomato and cucumber (or other salad available) and serve with frittata
Recipe description
Thank you to the team at Cavendish Road State High School for sharing this recipe.
Variations
Can be served with a side salad and dressing or by themselves.
