Roast Vege Frittata

This vegetable-packed frittata is a great option for meal prep, offering a good dose of protein in every bite. Topped with a simple layer of pastry, cheese, and crunchy seeds, it’s a tasty and satisfying meal that is ideal for breakfast, lunch, or dinner.

Ingredients (makes 6 servings)

• 2x medium kumara, roughly chopped

• 3x medium carrots, cut into chunks

• 1x brown onion, sliced

• 4x garlic cloves, sliced

• Salt and pepper

• Drizzle of olive oil

• Mixed herbs

• Ground cumin

• Leafy greens, e.g. 1/2 bag fresh spinach, or 4x large stalks of kale (stems removed)

• 10x eggs

• 1 cup cottage cheese

• 2x layers of reduced-fat puff pastry

• 1 cup grated Edam cheese

• Pumpkin seeds and sesame seeds for topping

Method

1. Preheat oven to 180°C. Transfer kumara, carrot, onion, and garlic on to a baking tray. Drizzle with olive oil and toss through herbs and spices.

2. Roast in oven for about 30 minutes.

3. Sprinkle over spinach or kale and put back into oven for a further 5 minutes to wilt down. Remove tray from oven.

4. Whisk eggs together. Mix through cottage cheese.

5. Place 1 sheet of pastry into the bottom of a baking/casserole dish. Poke a few holes in with a fork.

6. Pour tray of veges into dish.

7. Pour in egg mixture and gently combine with vegetables.

8. Sprinkle grated cheese over top.

9. Place second layer of pastry on top of cheese. Drizzle/brush over a small amount of olive oil, sprinkle seeds on top.

10. Place into oven for 35-45 minutes, or until pastry on top is golden brown.

11. Serve with a side salad or on its own.