Piney’s Weekend Veggie Frittata with Roasted Sweet Potato, Corn & Greens
Ingredients
- 8 free range eggs
- 1 medium gold sweet potato diced
- 1 corn cob kernels removed
- 200 g green beans trimmed and chopped
- 1 cup cherry tomatoes or diced tomatoes
- 1/2 cauliflower cut into small florets
- 1 small onion diced
- 1 cup grated cheese
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- Fresh parsley or chives to serve
Instructions
- Preheat oven to 200°C.
- Place the diced sweet potato and cauliflower onto a baking tray. Drizzle with olive oil, season with salt, pepper and smoked paprika, then roast for 25–30 minutes until golden and tender.
- Meanwhile, lightly steam or boil the green beans and corn for 3–4 minutes until just tender.
- In a large bowl, whisk together the eggs, grated cheese and a little extra seasoning.
- Add the roasted sweet potato and cauliflower, green beans, corn, tomatoes and onion into the egg mixture and stir gently to combine.
- Pour into a greased baking dish or ovenproof frypan.
- Bake for 25–30 minutes until the frittata is set and golden on top.
- Allow to cool slightly before slicing and serving.
Notes
Perfect for brunch, lunchboxes or easy weekend dinners.
Serve warm with a fresh salad or crusty bread.
You can also add cooked bacon, ham or feta for an extra twist.
Leftovers keep well in the fridge for 2–3 days and are great cold the next day.
Serve warm with a fresh salad or crusty bread.
You can also add cooked bacon, ham or feta for an extra twist.
Leftovers keep well in the fridge for 2–3 days and are great cold the next day.