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vegetable and feta muffin pan frittata recipe

5.0

(1)

www.taste.com.au

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 1

Cost: $40.97 /serving

Author : Miranda Payne

cheese egg egg allergy

Ingredients

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1 (about 400 grams) sweet potato, cut into 2cm pieces2 (about 250 grams) Lebanese (slender) eggplants, coarsely chopped1 small red onion, cut into wedges1 small red capsicum, deseeded, cut into thick strips1 zucchini, halved lengthways, coarsely chopped1 tbsp olive oil2 eggs2 tsp chopped fresh continental parsley leaves10 grams feta

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Instructions

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Step 1

Line 1 hole of a 185ml (3/4 cup) Texas muffin pan with baking paper, allowing the paper to overhang the side.

Step 2

Preheat the oven to 200C/180C fan forced. Grease 2 large baking trays. Line with baking paper. Spread sweet potato, eggplant, onion, capsicum and zucchini over prepared trays. Drizzle over the oil and season. Bake for 30 minutes or until tender. Set aside on trays to cool.

Step 3

Reserve 1 1/3 cupfuls sweet potato and 2 onion wedges (for patties and soup, see notes). Use remaining as part of roasted veg in next step.

Step 4

Heat the oven to 180C/160C fan forced. Whisk the eggs in a small bowl. Add the parsley and season. Place 1 cup coarsely chopped roasted vegetables in the prepared muffin pan. Carefully pour the egg mixture over the top then sprinkle with the feta. Bake for 30 minutes or until just set.