Baked Frittata

This frittata is ideal to use up left over baked vegetables. If you start from scratch, it takes more time, but still, the taste is well worth it.

Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes (including the 1 hour needed to bake the vegetables)

Recipe

Ingredients

• 1 red capsicum
• 1 small eggplant
• 1 small sweet potato
• 7 eggs
• 1/2 cup skim milk
• 1 dessertspoon grated fresh ginger
• 6-8 leaves fresh basil
• small amount (the minimum you can manage to use) of virgin, cold-pressed olive oil for baking
• sea salt and freshly-ground pepper to taste

Method

• Preheat the oven to 175�C (350�F).

• Put the whole capsicums in a baking dish in the oven and roast them for 1 hour, until soft.

• Slice the eggplant and sweet potato into 1 centimetre (1/2 inch) slices, lightly brush with virgin cold-pressed olive oil and put into separate oven dishes. Sprinkle the sweet potato with the grated ginger.

• Bake the eggplant and sweet potato in the oven for 40 minutes, until soft.

• While the vegetables are cooking, beat the eggs with the milk, adding salt and pepper to taste.

• When the capsicums are cooked, cut the capsicums in half, take the seeds out and remove the skins. The skins should peel off easily with your fingers: if they do not, the capsicums are not cooked suficiently.

• Tear the capsicum into strips.

• When the other vegetables are cooked, take them out of the oven.

• Layer all the vegetables into a non-stick pie dish, putting the sweet potato first, then the eggplant, then the red capsicum.

• Put the fresh basil leaves in last.

• Pour the egg mixture over the vegetables and basil, covering them.

• Put in the oven and bake for about 20 minutes, until the eggs are cooked and the top is golden brown.

• (Note: an alternative method is to steam the vegetables. This is much faster, and needs no oil, but does not have quite the same richness of flavour.)

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