Roast Vegetables, Sweet Potato and Rocket Frittata

Recipes continued

Roast Vegetables

Serves 2

200g butternut pumpkin

2 small onions

1 large carrot

4 small new potatoes sea salt

freshly ground black pepper 40g butter, melted

3.Preheat oven to 210°C. Place wire rack in the bottom shelf in the raised position.

4.Cut pumpkin into wedges leaving the skin on. Cut onions into quarters. Cut carrot into 4 pieces lengthways.

5.Place vegetables into the baking pan, season with salt and pepper and drizzle with butter.

6.Reduce temperature to 180°C and bake for approximately 40 minutes or until baked and crisp.

Sweet Potato and Rocket Frittata

Serves 8

1 small sweet potato

80g baby rocket leaves

200g fetta cheese, crumbled 250ml thickened cream 10 eggs

Sea salt and freshly ground black pepper, to taste

½ cup grated tasty cheese

1.Preheat compact oven to 210°C. Place wire rack on the lower shelf in the sunken position.

2.Grease and line base of a 19cm square shallow cake tin.

3.Peel the sweet potato and slice thinly.

4.Place a layer of sweet potato then rocket then fetta into the cake tin and then repeat layers again. Reserve a few sweet potato slices if possible for the top.

5.Combine the eggs, cream, salt and pepper in a bowl; whisk together. Pour egg mixture into the cake tin and top with the grated cheese.

6.Place frittata into oven, reduce heat to 180°C and cook for about 30-35 minutes or until cooked through. If the frittata starts to brown too much before the inside is completely cooked lay a piece of foil over the top, this will stop excessive browning.

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