Pies & Pizza

Roasted Vegetable Frittata

Created by John T Bailey, culinary adviser, Lactos Tasmania.

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 30 minutes.

Ingredients

• 2 Broccolini® baby broccoli bunches, blanched and cut in half
• 2 baby red capsicums
• 1 bunch white asparagus, blanched and sliced
• 4 The Original™ golden grape tomatoes (to garnish)
• 1 baby endive (to garnish)
• 8 large free range hen eggs
• 150g Mersey Valley Mediterranean-style vintage club cheese, grated
• 1 tbsp tarragon, finely chopped
• 1 tbsp Italian parsley, finely chopped
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 45ml olive oil
• Sea salt and pepper to taste

Cooking Instructions

• Pre-heat oven to 180°C-200°C.
• Grease a deep square baking pan and line with baking paper.
• Roast the vegetables in a little of the olive oil until slightly golden and then add the sugar and balsamic vinegar to deglaze. Allow to cool before adding to the egg mixture.
• In a large bowl beat the eggs with a fork being careful not to overmix. Add the remainder of the ingredients including herbs, cheese and vegetables and season with salt and pepper. Pour into a lined baking tray.
• Bake for about 25 minutes or until just set. Allow to stand for 10 minutes before serving.
• On a large white plate serve the frittata placed on top of the baby endive, then garnish with The Original™ golden grape tomatoes.

Hint: A little salad dressing added to the garnish helps to lift the presentation. Salad dressing may also be drizzled around the plate. Duck eggs may also be used when in season.