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Tomato, pumpkin and beetroot frittata recipe

Love vegies? Try a tomato, pumpkin and beetroot frittata for a delicious and visually-tempting meal.

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 colours 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.

 

Tips:

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.

Ingredients


















What to do

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.

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