Vegetable Frittata

Yummy lasagna like meal.

  • Pumpkin or sweet potato (about 800 grams)
  •  2 red capsicums/peppers
  • 1 packet of feta cheese
  • gluten free pesto (store bought or home made by blending basil, pine nuts, parmesan cheese, lemon juice and a little olive oil until it forms a paste)
  • 1 cup of baby spinach leaves.
  • 8 eggs
  • salt and pepper

Pre heat oven to 180 C and grease a deep oven dish.

De seed capsicum and cut into quarters, peel and cut pumpkin or sweet potato into long, wide strips approximately a centimeter thick.  drizzle with a little oil and bake or grill until brown.

Allow to cool then peel capsicum.

Cover the base of your deep oven dish with a layer of sweet potato/pumpkin, crumble some of the feta, then add a layer of capsicum, a layer of pesto then a layer of spinach leaves.  Continue with this until all used up.

Beat the eggs and add salt and pepper to taste.  (if you like spicy food you can add a diced fresh chili or some paprika into the egg mix.)

Pour the egg mix over the dish and shake to ensure the egg fills in all the gaps in the layers.

Bake on 180 C for 20-30 minutes or until firm in the middle.

Great served with salad.

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