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Frittata with veggies and sweet potatoes

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#leftovers

Yess… It’s that time of the week, leftover-time!

Some call it a crustless quiche … I call a quiche a crust-full frittata.

I love me some Frittata, the good kind I might add. The perfect frittata is not dry, bland or sponge-like but creamy and full of veggies

This go-to recipe has saved me on more late-night hungry weeknights than I can count. As long as you have some vegetables and potatoes or maybe a little cheese or meat to throw in an oven dish you can whip up a frittata in about 20 minutes.

It is the ideal clean-out-the-fridge weeknight dinner recipe. Or you can use it as a delicious sandwich or taco filling for a nutritious but oh so easy lunch. Heck, I even rely on frittatas to serve me as a quick and tasty breakfast-fix, especially on those busy mornings.

I hope you’ll love this recipe as much as I do. Get creative with it and make it your own!

  • Frittata with veggies and sweet potatoes
  • Frittata with veggies and sweet potatoes

WHAT

4 - 5 servings

600g / 21 oz veggies (I used red onions, carrots, pumpkin, parsnip, potatoes

1 big garlic clove

3 tablespoons oliveoil

7 big or 8 medium sized eggs

handfull mixed herbs like parsley, chives, thyme - finely sliced

handfull of grated cheese of choice (I used goat cheese)

salt and black pepper



Tools

oven dish



HOW

  1. Preheat the oven on 190°C / 375°F

  2. If you don't have leftovers, prepare the veggies: peel onions and cut into thick slices, peel carrots and cut into slices, Peel pumpkin remove the seeds and cut into cubes, peel sarsnip and potatoes and cut into cubes

  3. Put all the veggies in a 23 x 23 cm / 9 x 9 inch oven dish. Add garlic, olive oil, be royal with the salt and pepper. Mix everything well. Put in the oven for 40 minutes, stir veggies after 20 min one more time until veggies start to caramelize.

  4. In a bowl, beat the eggs with the herbs and some salt and pepper. Take the oven dish out of the oven, pour the eggs on top of the veggies and sprinkle with the cheese. Put dish in the oven for 10-15 more minutes until the egg starts to brown.

  5. Let the frittata cool slightly before serving. Can be enjoyed hot or cold

NOTE

Make sure the eggs are at room temperature and not straight out of the fridge.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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