This frittata is such a great alternative to your usual lunch. It's so versatile, you can omit the bacon, add different roast vegetables or cheeses. You can have it for dinner or breakfast, and put it in the kids lunchboxes. It's very healthy and incredibly delicious.
Ingredients 1/2 sweet potato peeled and cut into 1 cm rounds
1/2 small head of broccoli cut into florets
1/2 brown onion peeled and diced
1/4 head cauliflower
3 bacon shortcuts, diced
1/3 cup milk
1/4 cup cheddar cheese
2 tablespoon grated Parmesan
3 tablespoons olive oil
salt and pepper to taste
Preheat oven to 200 degrees. Line a pie dish or 20 cm round cake pan with non-stick baking paper.
Grate the the cauliflower or put in a food processor to make cauliflower rice. Put in a large bowl and set aside.
On a baking tray, coat the sweet potato and broccoli in 2 tablespoons of oil and season. Roast in the oven, for 20-30 minutes until tender.
Meanwhile, heat a frying pan to medium-high heat and add the remaining oil. Cook the bacon and onion until the onion is translucent and the bacon is lightly browned. Drain on a paper towel.
Layer the vegetables into the pie dish, followed by the cheddar cheese then the bacon mixture.
Put the eggs, milk and Parmesan into the cauliflower rice, season, then whisk well until combined.
Pour onto the bacon and vegetables. Give the pan a gentle shake to ensure the mixture is distributed evenly.
Bake in the preheated oven for 20-25 minutes or until puffed and golden.