Tomato, pumpkin and beetroot frittata recipe
Throw together a colourful, veggie-ful dish for an easy weeknight dinner.
I call this my "Stained Glass Frittata" because it reminds me of the beautiful church windows I was mesmerised by in the Cathedral in my home town when I was growing up. All the beautiful colors from the vegetables speckled through look amazing when this is cut.
I often like to cut this into small finger pieces and line them up on a large board to serve as a canapé. A little salt and cracked pepper on top is all it needs.
It’s also a great healthy light meal for the family – just serve a nice crisp salad alongside.
• For a vegetarian option, simply leave out the bacon.
• If you don’t have time to cook your own beetroot you can use canned baby beets.
2 small beetroots
150 g butternut pumpkin (butternut squash), peeled and diced
4 tablespoons olive oil
1 onion, peeled and finely chopped
1 clove garlic, finely chopped
2 rashers of bacon, finely chopped
60 g roasted red capsicum, diced
12 eggs, lightly beaten
125 ml milk
Salt and pepper
Handful of fresh basil, finely chopped
100 g cheddar cheese, grated
100 g feta, ripped into small chunks
3 tablespoons grated parmesan
100 g baby spinach leaves
100 g cherry tomatoes, halved
1. Heat your oven to 180°C.
2. Brush the beetroot with olive oil and wrap in foil. Bake for 1 hour, or until beetroot is tender. Allow to cool, then peel and chop into small chunks.
3. Meanwhile toss the pumpkin with a little olive oil and salt and place onto on a lined oven tray. Cook for 30 minutes or until tender and starting to crisp around the edges. Set aside.
4. Line a 20 x 30 cm oven tin with baking paper with sides overhanging.
5. Sauté the onions, garlic and bacon in a frypan until onions are translucent. Add the capsicum, beetroot and pumpkin and stir gently to combine. Arrange in the prepared tin in an even layer.
6. Mix the eggs and milk together in a bowl, season with salt and pepper. Add the basil, cheeses and the spinach then pour over the filling into the tin. Top with cherry tomatoes, cut side up.
7. Bake in the oven for 25 minutes, or until golden and set. Remove from the oven, allow to cool slightly, then lift out using the overhanging baking paper.
8. Slice and serve.
Recipe from Food for Sharing Italian Style by Liliana Battle, available now from New Holland Publishers.