Gluten Free Roast Vegetable Frittata

Oh my. I can’t believe how long it has been since my last post.

But in my defence, in the last couple of months I started working for myself and got married. So there.

Thankfully after all this busy-ness, we recently had a public holiday, which is my favourite excuse to have a BBQ lunch and catch up with friends.

The friends in question have recently had a baby (and one is vegetarian), so we were after a quick and easy lunch. It was also about 40˙C  so weren’t keen for hot food… this frittata is just the ticket! It can be made the day before and is delicious cold, making it great for picnics and similar occasions.

It’s chocked full of vegetables and protein, making it wonderfully filling and satisfying, without being too stodgy.

The vegetable ingredients below are a suggestion only, and you can replace, use anything you have to hand.

You can also leave out the cheese and make it dairy free as well.

Gluten-free Roast Vegetable Frittata

Ingredients:

The below vegetable and herb ingredients are a guide only. You can easily substitute your preferred vegetables, or use those at hand.

  • 1 x sweet potato
  • 1-2 x capsicums, roasted (or you can use bought roast capsicums from the deli section or jarred)
  • Handful baby spinach or rocket
  • Few sprigs of fresh basil or parsley
  • 6-8 eggs
  • 150grams (ish) fetta (optional, leave it out to make this dish dairy free. FYI, I use goat’s fetta)
  • Olive oil
  • Salt and pepper to taste

Method:

  1. Preheat oven to 180˙C (for pre-roasting the vegetables, then cooking the frittata).
  2. Grease and line a square or round baking tin for the frittata. I recommend a round one with releasable sides.
  3. Peel and slice the sweet potato into approximately 5mm thick slices. Place in a baking tray drizzled with olive oil and bake for 10-15 minutes, until soft. Remove from oven and cool.
  4. Slice and de-seed capsicums (if using fresh). You can either roast them with the sweet potato, or place under a grill, skin side towards the heat/flame. Cook for a few minutes, and keep an eye on them as the skin starts to pucker and blacken. Don’t worry about the skin burning, this is ideal. Try to get as much of the skin blackened as possible.
  5. Roasted capsicums in plastic bag. Looks weird, but it works.

    Roasted capsicums in plastic bag. Looks weird, but it works.

    Remove the capsicum from either the baking dish or grill, place in a plastic bag and seal. Stay with me here… this is a trick my Dad taught me on how to easily make your own roasted capsicum.

  6. Leave the capsicum in the plastic bag for about 5-10 minutes so that it steams up. This is a great time to be preparing other vegetables etc. Remove capsicum from bag, and peel away the skin. If using the grill method, this burning and then steaming makes it really easy to remove, while also giving it a lovely roasted flavour. Don’t worry if you can’t remove all the skin, just remove as much as possible.
  7. Rinse any fresh leaves that you’ll be using, and slice the fetta into 5mm thick slices (if using).
  8. Begin your frittata assembly by lining the baking tin with a layer of sweet potato, then capsicum, then spinach/rocket/herbs, then some crumbled fetta, and repeat until your baking tin is nearly filled to the top.
  9. Now crack 6 eggs into a bowl or jug, season with salt and pepper (though I don’t recommend using salt if also including fetta, as it can become too salty), and mix to combine. I also recommend starting off with 6 eggs so that your tin doesn’t overflow…
  10. Pour seasoned egg mixture into tin over vegetables. Pour through the gaps, and turn the tin to make sure the egg fills up all the spaces. If you can’t see the egg mixture through the top layer, crack, beat and add 1-2 more eggs until you can see the egg.
  11. Place frittata in oven and cook for 30-45 minutes until firm to the touch, and you are sure all the egg is cooked. This time will vary depending on your oven. It actually took 1 hour in mine. It’s much better to be safe and overcook (providing you don’t burn it) than undercook though.
  12. Once cooked, remove from oven, and allow to cool in baking tin for 5-10 minutes, just to make sure it stays firm. Then remove from tin, and serve warm or cool completely to serve cold.

Enjoy! Let me know any other vegetables you would, or do add to yours in the comments!

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