Root Vegetable Frittata with Pesto Courgetti

So after a rather indulgent weekend of afternoon tea, followed by waffles at Bill’s, my body was craving health. If you haven’t already downloaded it; I would highly recommend the Marks & Spencer food app. It’s full of delicious recipes from quick breakfast concoctions to healthy fish mains. It’s really simple to use and I love the fact that it has a feature that allows you to pop all the ingredients from your chosen recipe into a ‘shopping list’, so useful if you want to create a shopping list for multiple recipes.

Inspired by the M&S roasted root vegetable frittata, nestled within the ‘vegetarian’ section; this recipe is so delicious, healthy and most importantly, filling!

Root Vegetable Frittata

Ingredients to serve 4

- 3 medium parsnips – cut into edible chunks

- 1 medium carrots – cut into edible chunks

- 1 onion – finely sliced

- 6 large eggs

- 3 tbsp olive oil- I used Fry Light one cal spray

- 0.5 tsp dried thyme

The M&S app also suggests to use cheese, but I’m not a massive fan of cheese, so left it out.

Method

Heat the oven to 200°C.

Pop the cut up parsnips and carrot into a roasting tin and spray over Fry Light, salt, pepper, and the thyme. Roast in the oven for 30 minutes, or until tender and cooked through.

Whilst the vegetables are in the oven, cook the sliced onions, in a frying pan, on a low heat until lightly golden. This will take around 10-12 minutes, at which point, remove the pan from the hob and set aside. This will be the pan that you cook your frittata in.

In a large bowl, beat the 6 eggs with a whisk (I used a hand whisk for this, not electric). Add the lightly cooked onions and two thirds of the roasted vegetables to the beaten eggs. Season the mixture and stir until combined.

Next, pour the eggs and vegetable mixture into the frying pan used earlier, having sprayed it with Fry Light. Cook over the lowest heat you can for 10-12 minutes, until the eggs has set at the bottom.

Now it’s time to use the grill! Set it to medium hot, and add the remaining vegetable to the frittata. Pop your pan under the grill for around 4 minutes, or until the frittata has completely set. Then remove from the grill and leave to cool.

Green Pesto Courgetti

I love a bit of courgetti, not least because courgettes are one of my favourite vegetables. Use a spiralizer to spiralize one courgette. Then, pop the swirls of courgette into a frying pan and cooked for about 5 minutes, until soft.

Next, whilst the courgetti is still cooking, add a teaspoon of green pesto (from a jar…an Aldi jar), and mix the sauce with the courgette until completely combined. Not only is this dish a healthy alternative to pesto pasta, but it’s also super simple and quick to make!

#Food #Dinner #Healthy