- 80 minutes
- 60 minutes
|FOR THE ROASTED CAPSICUMS:|
|3 medium capsicums
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|
|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|
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.
TO MAKE THE BALSAMIC AND HONEY ROASTED VEGETABLES
Grease your frittata dish and set aside. Whisk the honey, balsamic vinegar, olive oil and seasonings together in a large bowl.
Add the chopped vegetables and stir thoroughly to coat. Place all the mixture (liquid included) onto a lined baking tray and into the 220 degree oven. Cook for 30 minutes or until the pumpkin has softened. Turn the oven to grill and grill the vegetables until they take on a golden colour. Set aside. Turn the oven down to 180 degrees Celsius.
TO MAKE THE DAIRY FREE PESTO
Combine all the ingredients together in a high-speed food processor and blend until smooth. Adjust for seasoning and set aside.
TO MAKE THE FRITTATA:
Crack the eggs into a large mixing bowl and whisk until they are smooth. Add the milk, seasoning and pesto and continue to whisk until the mixture is green.
Add in all the remaining ingredients, mixing gently to combine as you go. Reserve a few pieces of capsicum and a few cherry tomatoes to top the frittata with, and finish with them.
Place the frittata into the oven for 45-60 minutes or until the frittata is completely cooked through and firm. The cooking time will depend largely on the baking dish you use.
Once completely cooked through, remove from the oven and serve warm with remaining pesto and basil leaves.