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I call this my "Stained Glass Frittata" because it reminds me of the beautiful church windows I was mesmerised by in the Cathedral in my home town when I was growing up. All the beautiful colours from the vegetables speckled through look amazing when this is cut.
I often like to cut this into small finger pieces and line them up on a large board to serve as a canapé. A little salt and cracked pepper on top is all it needs.
It’s also a great healthy light meal for the family – just serve a nice crisp salad alongside.
Tips:
For a vegetarian option, simply leave out the bacon.
If you don’t have time to cook your own beetroot you can use canned baby beets.
Tomato, pumpkin and beetroot frittata recipe
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Serves: 8
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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Heat your oven to 180°C.
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Brush the beetroot with olive oil and wrap in foil. Bake for 1 hour, or until beetroot is tender. Allow to cool, then peel and chop into small chunks.
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Meanwhile toss the pumpkin with a little olive oil and salt and place onto on a lined oven tray. Cook for 30 minutes or until tender and starting to crisp around the edges. Set aside.
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Line a 20 x 30 cm oven tin with baking paper with sides overhanging.
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Sauté the onions, garlic and bacon in a frypan until onions are translucent. Add the capsicum, beetroot and pumpkin and stir gently to combine. Arrange in the prepared tin in an even layer.
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Mix the eggs and milk together in a bowl, season with salt and pepper. Add the basil, cheeses and the spinach then pour over the filling into the tin. Top with cherry tomatoes, cut side up.
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Bake in the oven for 25 minutes, or until golden and set. Remove from the oven, allow to cool slightly, then lift out using the overhanging baking paper.
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Slice and serve.
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Recipe from Food for Sharing Italian Style by Liliana Battle, available now from New Holland Publishers.
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