ROAST VEGETABLE FRITTATA
PREP + COOK TIME 1 HOUR (+ COOLING & STANDING) SERVES 6
¼ cup (60ml) olive oil
1 medium onion (150g), sliced 4 cloves garlic, sliced thinly 2 fresh long red chillies, seeded,
500g leftover roasted pumpkin,
kumara and parsnip, sliced
2/3 cup (50g) grated pecorino
50g baby kale leaves lemon wedges, to serve
1 Preheat oven to 180°C/160°C fan. Line a 20cm round springform pan with baking paper.
2 Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, stirring, for 4 minutes or until soft. Add the garlic and chilli; cook, stirring, for 30 seconds or until fragrant. Transfer to a medium bowl. Cool.
3 Whisk eggs into cooled onion mixture until combined; season with sea salt. Arrange vegetables in pan; sprinkle with cheese.
Pour over egg mixture. Press down lightly to make sure all ingredients are covered with egg.
4 Bake frittata for 45 minutes or until just set in the centre. Stand for 10 minutes. Top with kale and serve with lemon wedges.