Roasted Vegetable Frittata | Health and Wellbeing Queensland
Satisfying yet light, frittata is fancy for eggs plus available and in-season veggies.
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Cooking tools:
- Oven
- Non-stick baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Cooling rack
Ingredients
- 1 small sweet potato, peeled and cubed
- 2 small red onions, peeled and sliced into wedges
- 2 small zucchinis, halved length-ways and sliced into pieces
- 2 teaspoons extra virgin olive oil
- 6 eggs
- ¼ cup milk
- Cracked black pepper, to season
- ¼ cup parsley leaves, finely chopped
- 4 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 1 cup baby spinach leaves, shredded
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