Roast Veggie Frittata Recipe from Model and Nutritionist Lillian Van Der Veen
by Lillian Van Der Veen
Packed full of colourful and fresh veggies, this frittata makes the perfect simple lunch or dinner. Prep in advance and box up as lunches for the week with some fresh salad vegetables and leaves. Or enjoy at your desk when working from home.
Ingredients:
1 red onion, cut into segments
250g sweet potato, peeled & diced
1 courgette, diced
1 red pepper, diced
2 garlic cloves, minced
1 tsp paprika
12 cherry tomatoes, halved
10 eggs
125mL milk
100g feta cheese
½ tsp of salt
pinch of pepper
Mixed salad leaves, to serve
How to make:
Preheat the oven to 200C
Place the red onion, sweet potato, courgette, and red pepper onto a baking tray lined with baking paper
Drizzle with 2 tbs of olive oil, and sprinkle with the paprika, salt and pepper, and garlic
Toss everything together, and then roast in the preheated oven for 30 minutes
Reduce the temperature to 175C and leave the vegetables to cool slightly
In the meantime, crack the eggs into a bowl and whisk together with the milk, a pinch of salt and pepper
Grease a medium sized oven dish with olive oil
Place the roasted vegetables into the dish, along with the cherry tomatoes
Pour the egg mixture over top
Sprinkle with the feta, and bake for 40-50 minutes, until the frittata looks golden and set
Leave to cool for 10 minutes before slicing it up and serving it with the salad leaves
Enjoy!
About the author:
Lillian Van Der Veen is a Dutch Model and Nutritionist. Having moved to Australia with her family when she was 12, her love for food and human biology lead Lillian to study Nutrition. She has now set up her instagram account @modelnutrition_intl to share her knowledge and help other models to support their health and well-being with good food