Roast Veggie Frittata Recipe from Model and Nutritionist Lillian Van Der Veen

by Lillian Van Der Veen

 
 
Lillian Frittata Receipe .jpg
 
 

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

  1. Place the red onion, sweet potato, courgette, and red pepper onto a baking tray lined with baking paper

  2. Drizzle with 2 tbs of olive oil, and sprinkle with the paprika, salt and pepper, and garlic

  3. Toss everything together, and then roast in the preheated oven for 30 minutes

  4. Reduce the temperature to 175C and leave the vegetables to cool slightly

  5. In the meantime, crack the eggs into a bowl and whisk together with the milk, a pinch of salt and pepper

  6. Grease a medium sized oven dish with olive oil

  7. Place the roasted vegetables into the dish, along with the cherry tomatoes

  8. Pour the egg mixture over top

  9. Sprinkle with the feta, and bake for 40-50 minutes, until the frittata looks golden and set

  10. Leave to cool for 10 minutes before slicing it up and serving it with the salad leaves

  11. 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

 

NutritionFrances Balding