Roasted Vege and Kale Frittata

Absolute Sunday meal prep fav for the week day lunches or dins ahead.. you can definitely mix up the veggies, go seasonal and abundant on the vege.

Other ideas include using feta, tomato, cooked quinoa, chorizo, mushrooms, zucchini..anything goes really!!

8 - 10 serves - keeps you going for awhile you can also half it.

Ingredients:

2 carrots

2 kumara

2 potato

1 red onion

1/4 squash pumpkin (green skin)

Olive oil for cooking

Herbs like fresh thyme or organo

Salt and pepper

Half a bunch of kale (stalks removed) or spinach

2 garlic cloves crushed

10 eggs

1c milk

Grated Parmesan cheese (optional topper)

Preparation

1. Pre heat oven to 180 degrees C

3. Chop all veggies (except kale) into 3cm chunks and put onto oven tray, add a good glug of olive oil, salt and pepper and herbs and toss till coated.

4. Roast vege for 30min or until softened and golden.

5. Meanwhile chop kale into small pieces.

6. Heat oil in a pan, add garlic, salt and kale and sauté until wilted

7. Crack eggs into a bowl and whisk with  a fork, add a cup of milk to make it go a bit further.

8. Use a baking/casserole dish with sides, grease it a little with oil/butter

9. Place veggies and greens into dish and pour egg mixture over, ensuring the egg covers all the vege evenly.

10. Add grated cheese to the top if using and stir through the egg a little for extra flavour!

11. Bake for 35mins and check centre to ensure it’s cooked through.

12. Let cool before slicing and serve with salad.