Whether it’s for a midweek dinner or making lunches for the week, Luke Mangan’s easy vegetable frittata recipe is just what you need.
Serves44
Cook time45 mins45 minutes
Prep time15 mins15 minutes
Ingredients
450g Crème Royale potatoes, peeled, cut into 2cm pieces
450g Kent pumpkin, seeded, peeled, cut into 2cm pieces
3 1/2 tbs olive oil
6 Coles Australian Free Range Eggs, lightly whisked
200ml thickened cream
1/2 bunch flat-leaf parsley, chopped
1 tbs lemon juice
120g Coles Australian 4 Leaf Salad
6 radishes, thinly sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C and line a large baking tray with baking paper. Combine potato and pumpkin in a large bowl. Drizzle with 1 tbs oil and season. Toss to combine. Arrange in a single layer on the lined tray. Roast for 30 mins or until just tender.
Step 2
Preheat grill on medium-high. Whisk the eggs, cream and parsley in a medium bowl. Season.
Step 3
Heat 2 tsp oil in a 22cm (base measurement) non-stick ovenproof frying pan over low heat. Add the egg mixture. Arrange potato and pumpkin over the egg mixture. Cook, without stirring, over low heat for 6-8 mins or until the base is set and golden brown. Cook under the grill for 3-5 mins or until the top is golden and the egg mixture is set.
Step 4
Combine the lemon juice and remaining oil in a small bowl. Season. Place the salad mix and radish in a large bowl. Drizzle with dressing and toss to coat.
Step 5
Cut frittata into wedges and serve with the radish salad.
