I got a delivery of eggs from my mum recently and decided to turn them into a delicious spring vegetable frittata! It made for an excellent work lunch, packed with veggies and protein, and super simple to make. It just requires a bit of cooking time, but that makes it perfect for a Sunday cook in my world!
I tweaked a recipe from Taste
Ingredients List
- 500g pumpkin
- 1 red capsicum
- Bunch of asparagus
- 1 cup frozen peas
- 75g goats cheese
- 8 eggs
- 2tbs milk
- 2tbs fresh basil
- 1.5tbs fresh sage
- 150g cherry tomatoes
- 2tbs pumpkin seeds
Steps
- Preheat oven to 200C
- Dice the pumpkin and capsicum into 1-2cm pieces
- Place on a baking tray, drizzle with oil and roast for 25-30 minutes, turning once, until tender
- Meanwhile, slice the asparagus into 1cm lengths and combine with the frozen peas. Boil in a small saucepan for 2-3 minutes, until bright green, then drain and refresh under cold water
- Combine the goats cheese, eggs, milk in a bowl and whisk well to combine
- Roughly chop the herbs and add to the bowl, season well and whisk well
- Add the pumpkin, capsicum, asparagus and peas and fold through the egg mix
- Pour into a lined 20cm cake pan and make sure the vegetables are evenly distributed
- Halve the cherry tomatoes and place, cut side up, on the top of the mixture and sprinkle with pumpkin seeds
- Bake for 45 minutes, until puffed up and set then allow to cool in the pan for 10 minutes
- Serve with extra goats cheese, herbs and seeds
I love that the actual hands on time for this spring vegetable frittata is very little, so it’s a great one when you have lots of dishes on the go. You can of course mix up the vegetables to add whatever you have on hand – so good for those meals when you haven’t quite made it to the shops again yet!
I took this spring vegetable frittata to work for lunch with a simple green salad on the side and it worked perfectly. A work lunch that was healthy, delicious and kept me going for the afternoon – what more could you ask for!
Who wants to give this Spring vegetable frittata a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!