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  • Prep
    80 minutes
  • Cooking
    60 minutes
  • Serves
    6-8

Balsamic and honey roasted vegetable, cheese and basil pesto Frittata

Ingredients

FOR THE ROASTED CAPSICUMS:
3 medium capsicums
OR
1 jar of pre-roasted capsicums (without any added onion or garlic) – about 150g worth, drained
 
FOR THE BALSAMIC ROASTED VEGETABLES:
2 tablespoons balsamic
2 tablespoon honey
½ tablespoon olive oil
1 teaspoon fine salt
Good crack of pepper
500g pumpkin
1 medium carrot
1 medium zucchini
 
FOR THE DAIRY FREE PESTO:
1 large bunch of basil (save a few leaves for garnish)
½ cup pine nuts or walnuts
Juice of 1 lemon
¼ cup olive oil
Pinch of salt
 
FOR THE FRITTATA:
5 extra large eggs
¼ cup Liddells full cream lactose free milk, or any plant based milk
½ teaspoon fine salt
Good crack of fresh pepper
100-150g freshly grated Liddells Lactose Free cheese
½ cup dairy free pesto (recipe above)
½ cup sundried tomatoes, drained of excess oil
¼ ;cup olives, pitted and drained of excess oil
2 cups wilted spinach
1 batch balsamic and honey roasted vegetables
1 batch roasted capsicums or 150g jarred roasted capsicums, drained
Handful of cherry tomatoes

Directions

Step 1

TO MAKE THE ROASTED CAPSICUMS

Preheat oven to 220°C or 420°F. Place the capsicums on a lined baking tray and cook for 30 minutes to an hour, until the flesh is soft and the skin is blistered and blackened.

Remove from the tray with tongs and place into a bowl. Cover the bowl and allow the capsicums to sweat while you roast the vegetables. Alternatively, drain your roasted jarred capsicums, preheat the oven and move onto the next step.

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