Roast Vegetable and Chorizo Frittata

A frittata is an Italian Omelette, filled with various ingredients. They can be a lifesaver on nights when you don't have any idea what to cook or only have a fridge full of leftovers and half a dozen eggs.

You can put whatever you like into a frittata. My Nonna would slice a potato, fry until golden brown in a little oil, then pour a dozen beaten eggs over the top, with some salt and pepper, then whack a lid on it and leave it to cook on a low heat for about 20 minutes- et voila! Quick and delicious lunch!

I like to utilise ingredients I have in my fridge. The night before I had oven-roasted some sweet potato, carrot, zucchini and mushroom with some cloves of garlic, halved eschalots, olive oil and salt and pepper to have with some mixed leaves and grilled haloumi (also a nice, easy dinner!). So I used my leftover roast veggies to fill my frittata. I also like to bake mine in the oven as this makes sure you have even cooking all the way through and makes for a lighter frittata.

You will need... (makes 4 large/6 small serves)
1/4 carrot
1/2 small red sweet potato (I used a Japanese sweet potato)
1/2 a medium zucchini
handful of mushrooms, stalk removed
2 garlic cloves
2 eschalots or small red onions
1/2 cup low-fat cheese
2 Tbs yoghurt or light sour cream (for a bit of creaminess)
1/2 cup milk
6 fresh, organic free-range eggs
1 small chorizo sausage, skin peeled off.
Olive oil
Salt & pepper

Method...
1. Preheat oven to 220 degrees celsius, fan-forced. Grease and line a 20cm square cake tin (or a baking dish that will hold at least 1Lt of filling) and a flat, shallow roasting tray.
2. Peel and slice the carrot and sweet potato into even-sized pieces. Cut the zucchini into bigger chunks (they will cook a lot faster then the carrot and potato otherwise), cut the eschalots in half, keep the skin and root system on. Keep the garlic in the skins and use the heel of the knife to squash
3. Place the carrot and sweet potato in a microwave-safe dish with a splash of water and microwave on high for 3-4 minutes until it begins to soften. Drain well and place on a roasting tray with the other veggies* and a little bit of olive oil, salt and pepper to season.
4. Pop the tray in the oven and bake for 15-20 minutes, until golden brown and vegetables are all just cooked, but not mushy.
5. Slice the chorizo into thin slices, then fry lightly in a frypan to lightly colour and crisp up. Remove and drain on absorbent paper.
6. Once vegetables are cooked, strain any excess oil, remove the garlic chunks, and peel the now cooked, soft onion petals out of the skin and discard the skin.
7. Crack the eggs into a bowl, add the yoghurt/sour cream, milk and a little bit of salt and pepper. Use a whisk or fork to mix well, then add the cheese, veggies and chorizo and combine.
8. Turn the oven temperature down to 200 degrees celsius. Pour into the prepared cake tin or baking dish, and make sure you spread the filling evenly across the base of the dish. Place in the oven for 25 minutes or until golden on top and set in the centre (check by giving it a wobble-it shouldn't be liquidy in the middle). Remove once cooked and leave to cool for a few minutes before portioning and serving with a lightly dressed green leaf salad.

This recipe can be made in advance and eaten cold if you like!

*Place mushrooms cap-side down, so as they cook the liquid they leach stays inside their little cup and they don't dry out and make the other vegetables mushy.