Roast Vegetable Frittata 🇮🇹

A friend of mine recently asked me what to do with kohlrabis, a purple coloured root vegetable growing beautifully at the local farm as I write, so here's a recipe for you Mary.  I roast the kohlrabi with carrots in the oven until tender, which brings out their natural sweetness, then turn them into a delicious eggy frittata.  Similar to an omelette or a crustless quiche, the Italian frittata is a clever way of using up leftover roast vegetables lying around.  Cook the egg mixture in a frying pan until it begins to set, then bake in the oven until golden brown.  Perfect for brunch with a green salad, lunch boxes and picnics.  You can use any roast vegetables or add cheeses such as feta or parmesan.  Cream or ricotta cheese can be used instead of the milk.  How versatile is that!

Serve 4

INGREDIENTS

• 2 cups mixed roasted vegetables, sliced into smallish pieces
• 6 large eggs
• ¼ cup milk
• 1 cup grated cheddar cheese
• ¼ cup finely chopped parsley
• a pinch of sea salt
• a sprinkling of freshly ground black pepper
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped

METHOD

1. Follow my recipe here for roast vegetables.  If you are using a kohlrabi, slice off and discard the tough bottom end.  Peel off the skin and cut into bite-size pieces before roasting with the other vegetables.
2. Preheat the oven to 180°C/350°F. 
3. In a bowl, whisk eggs with milk.  Season with salt and pepper.  Stir in ¾ cup of cheese, cooled vegetables and parsley.
4. Heat oil in a 25cm/10" ovenproof frying pan over medium heat until hot.  Add chopped garlic and let it fry for 30 seconds or until fragrant.  Pour in the egg mixture.  Let it cook on the stovetop for 5 minutes or until the edges begin to set.  Sprinkle the remaining ¼ cup of cheese on top.
5. Place pan in the preheated oven for 20-25 minutes or until the top of the frittata is just set and golden brown.  Avoid overcooking, bear in mind that the frittata will continue to cook in the pan with the residual heat after it is taken out of the oven.
6. Carefully remove the pan from the oven using thick mittens to protect your hands from heat.  Let it cool slightly before slicing up to serve.