Roast Potato and Pumpkin Frittata

This frittata makes a delicious vegetarian dinner or lunch and is also the perfect addition to school lunch boxes as it is just as yummy cold as when it's fresh out of the oven.  The secret lies in roasting the vegies first to get the best flavour. I use the same roasting dish to bake the frittata as well.

What you will need:

• 4 medium potatoes (or enough to fill the base of your roasting dish)
• about half as much pumpkin
• 7 free range (ideally organic) eggs
• 1/3 cup almond milk (cows milk is ok if you can eat dairy)
• 2 onions OR 1 leek OR a combination of the two
• 6 sprigs of thyme
• about 15 sage leaves
• 1 tsp tamari (gluten free) 
• olive oil
• salt and freshly ground black pepper

What you need to do:

 1.  Cut up the potatoes and pumpkins and place in roasting trays.  Toss with olive oil, salt and pepper and put into the oven to roast.

2.  Finely dice the onions and fry gently with some olive oil.  When soft, add the herbs and cook another minute or so and then allow to cool.

3.  When the potatoes and pumpkin are tender but not too brown, remove from the oven and allow to cool slightly.

4.  Carefully make sure they are not stuck to the bottom of the roasting tray and are spread the potatoes out evenly.  Put the pumpkins on top and in the spaces between the potatoes.  Sprinkle the onion mixture over the top.

5.  Lightly beat the eggs, almond milk and tamari.  Season with salt and pepper and then pour into the roasting tray.

6.  Bake at around 190 for about 35 minutes or until set in the middle and golden brown.  Allow to cool slightly before slicing and removing from the tray.
 

Serve with some vegies on the side because you can never have enough vegies.

 
More step by step photos:

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