Baked Vegetable, Feta and Thyme Frittata
Tip: Swap and mix up the vegetables according to taste or what you have. New potatoes, peppers, broccoli and asparagus are some that work well.
- Contains Dairy
- Contains Eggs
Ingredients
- 2 tbsp olive oil
- 1 medium sweet potato, peeled
- 1 medium red onion, peeled
- 2 medium courgettes
- 5oz feta cheese
- 6 large eggs
- 4fl. oz double cream
- 1 tsp thyme leaves
- Salt and pepper, as desired
Instructions
Step 1
Preheat oven to 220°C (200°C fan).
Step 2
Cut the sweet potato into roughly 3 cm chunks. Cut the onion in half, then quarters. Cut each quarter into 3 so you end up with 12 chunks. Cut the courgettes in half lengthways then cut along in 2cm lengths.
Step 3
Place the cut vegetables in the pan and add one tablespoon olive oil, season with salt and pepper and mix well. Place into the oven on the middle shelf.
Step 4
Roast the vegetables for 30 minutes, or until golden brown and tender. Give everything a good turn after 20 minutes.
Step 5
Remove the pan from the oven and place the vegetables in a bowl and set aside.
Step 6
Reduce the oven temperature to 180°C (160°C fan).
Step 7
Wipe pan with kitchen paper and add remaining olive oil. Use a silicone (or bristle) brush to evenly coat the pan with the oil.
Step 8
Whisk the eggs and cream in a large bowl and season with salt and pepper. Crumble in half of the feta, add thyme and the vegetables to the bowl. Mix well and pour into the pan. Crumble the rest of the feta cheese on top.
Step 9
Place in the oven on the middle shelf and bake for about 25 minutes or until a knife or a skewer comes out clean. If desired, grill on high until nicely browned.
Step 10
Invert onto a plate and then flip onto another so it is right side up.
Step 11
Serve hot, warm or at room temperature with a green salad, if desired.