Dairy Free
Gluten & Grain Free
Nut Free
This is a very tasty frittata, with minimal ingredients and little fuss.
Serves: 6-8
Prep time: 20 mins
Cooking time: 60 mins
Ingredients
- ¼ cup olive oil
- ½ large pumpkin, peeled, seeded and chopped into 2cm pieces
- 2 large onions, thinly sliced
- 2 large zucchini, sliced in halves lengthwise, then sliced into 1cm slices
- 12 large eggs
- 1 can (400-440)g coconut milk
- 2 tsp lemongrass, finely chopped
- 1 tsp pink rock salt, pepper to taste
Method
- Preset oven to 200°C.
- Line a 26cm x 31cm (approx) ovenproof dish with baking paper.
- Heat oil in pan in oven.
- Add pumpkin and roast for 20 minutes, stirring occasionally.
- Add onions and zucchini, stir and roast another 20 minutes.
- Meanwhile place eggs into bowl and beat, then add coconut milk, lemongrass and salt and pepper, and mix.
- Lay roasted vegetables onto base of pan (same lined one or fresh lined one).
- Pour egg mixture over vegetable base.
- Reduce heat in oven to 160°C, and bake for 20-22 minutes, until set.
- Serve alone or with fish or your choice.
