Kumara Carrot and Feta Frittata

Weeknights are busy. Let's face it. But that doesn't mean that we don't have time to cook something delicious that will keep the hungry bellies at bay. Eggs are versatile healthy and so easy to whip together. This frittata let's you slice some veggies, turn on the oven, and basically walk away. Leaving you to get on with spending time with your family, or catching up on extra paperwork that we promise ourselves we won't bring home, but end up doing anyway. It can easily be doubled and makes fantastic leftovers, hot or cold. 

Ingredients (Serves 4): 

• 2 large kumara
• 2 large carrots
• 1 onion
• 2 tbsp olive oil
• 1 tsp dried thyme 
• 1/2 tsp cayenne pepper (optional) 
• salt and pepper 
• 6 eggs
• 2 tbsp ground linseed (optional)
• 1/2 cup milk 
• 100g feta 
• to serve: salad greens, chutney and bread

Method: 

Preheat oven to 190

Slice kumara and carrots into 1cm thick discs - peeling optional, I leave the skins on for fibre, flavour plus it saves time

Peel and slice onion into 1cm wedges. 

Toss veggies with olive oil, thyme and cayenne pepper and salt. 

Pour into ovenproof pan or roasting dish and roast for 30 minutes, stirring half way, or until they are cooked through

Mix eggs with milk, linseed (if using), salt and pepper

Pour egg mix over cooked kumara and carrot. 

Crumble feta over the top and bake another 30 mins, the eggs will puff up and become a little golden. 

Allow to cool for 5 minutes then slice and serve with salad, chutney and bread.