This one is a clayton’s frittata. It's baked in the oven, not fried or put under the griller as per usual. However it has all the puffed flavour and simplicity of a frittata, especially when filled with fresh quality ingredients for top results. Free range eggs, fresh herbs, balsamic vinegar and parmesan cheese essential.
Now living in sunny Queensland, Karen moved to Australia from NZ with her family a few years back. Luckily for us she bought along a suitcase full of terrific local recipes and an insatiable passion for fresh produce and quality coffee. She grew up on a market garden farm and was the very first bella barista/baker at our Pantry.
Karen’s Roast Vegetable Frittata
❤ 3 Potatoes medium sized ❤ 1 Kumara/Sweet Potato large sized ❤ Pumpkin - half of a whole medium sized one ❤ 1 Red Onion ❤ 2 small or 1 large Red Capsicum ❤ Baby Spinach, 3 handfuls - just enough to cover and layer the base of your tin ❤ Australian Garlic 3 large cloves ❤ 1 cup of Balsamic Vinegar ❤ 10-12 free range eggs, depending on size (10 if jumbo) ❤ 150 mls cream ❤ ½ cup Parmesan Cheese, freshly grated ❤ Feta Cheese, just enough to crumble on top of frittata before cooking ❤ rosemary sprigs and italian parsley (optional)
Method + Tips
Preheat oven to moderate 180°C (350°F). Grease and line with baking paper your largest round springform, regular or square cake tin. Allow overlay of paper at top edges to help lift frittata out when cooked. Be a little careful if using a springform tin - this is best for this big frittata but only use a good quality one that doesn’t leak. Otherwise you will loose your egg mixture out of the base.
Prepare all root vegetables for roasting by cutting into medium sized chunks - approximately 3cm square. Peel and bruise garlic. Slice red onions - not too thinly. Place prepared vegetables, onion and garlic in a large baking tray lined with baking paper. Drizzle olive oil and balsamic vinegar generously over all the chopped vegetables. Sprinkle generously with sea salt and toss until all well coated.
Bake for 30 minutes or until just cooked. Don’t overcook them at this stage. Lay washed and dried spinach on base of the lined tin to form a bottom layer.
Whisk together eggs and cream lightly. Add freshly grated parmesan cheese, salt and pepper. Mix through with a wooden spoon.
Lay roasted vegetables evenly on top of the spinach, pour over egg/cream mixture and crumble feta with your hands over the top to complete.
Bake for 45-55 minutes or until set firm in the centre. Cover with baking paper or paper towel if beginning to brown too much towards the end of cooking. Top with freshly chopped Italian parsley and serve hot or cool with a salad. This is a frittata large enough for 8-12 slices. It's very high so the slices don't need to be big to fill you up. An average size family should have plenty of leftovers for another meal or tomorrows lunchboxes.
The pumpkins at the farm are problematic. There’s never enough of them to go around! So many delicious uses. We all love pumpkin soup variations in our family. I enjoy the Asian-inspired coconut milk and red Thai curry paste version the best (it's in Stephanie's The Cook's Companion). They grow wildly along an embankment near the paddock at Weka and don’t get any attention. They seem to like it that way, sun-baking in peace. Sounds ideal really.
Roasting the pumpkins and other root veggies in olive oil, sea salt and balsamic vinegar makes this dish work so well. You can scent them with sprigs of rosemary during baking too if you like. The baby spinach base and melted feta crumble top is perfect. In our first year at the Pantry I devoured a generous chunk of this Frittata for lunch most days. Gets your daily veggie intake up and really hits the spot.
This dish is a perfect family meal or easy lunch with warm bread, greens and good store bought or home-made tomato relish. Don’t be afraid to experiment and substitute also. I often make a Rocket, ricotta and pecorino or Chorizo, Potato and Red Pepper version. If pushed for time just do the traditional frying pan method instead.