Name: Make Colin Fassnidge’s vegetable frittata in just 40 minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 8 eggs; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 2 birdseye chillies, finely chopped; 150g parmesan cheese, chopped; 3 tablespoons sour cream; 2 tablespoons olive oil; 2 sweet potatoes, diced; 2 red onions, diced chunky; 4 cloves garlic, sliced; 150g selection mixed mushrooms; 100g fresh or frozen peas; 100g canned chickpeas, drained; 10 cherry tomatoes, halved; Zest of 1 lemon; Handful spinach leaves, chopped; Sea salt and ground white pepper, to season; 100g marinated goat’s cheese; Rocket and mint leaves, to garnish; Lemon wedges, to serve

Get your vegies in with Colin Fassnidge’s new vegetable frittata recipe. Filled with sweet potato, onion, mushroom, peas, spinach and chickpeas, this lunch or light dinner is ideal for getting your five a day in. Sprinkle a healthy dose of goat’s cheese and squeeze some lemon on top for extra zing.

Ingredients

8 eggs

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 birdseye chillies, finely chopped

150g parmesan cheese, chopped

3 tablespoons sour cream

2 tablespoons olive oil

2 sweet potatoes, diced

2 red onions, diced chunky

4 cloves garlic, sliced

150g selection mixed mushrooms

100g fresh or frozen peas

100g canned chickpeas, drained

10 cherry tomatoes, halved

Zest of 1 lemon

Handful spinach leaves, chopped

Sea salt and ground white pepper, to season

100g marinated goat’s cheese

Rocket and mint leaves, to garnish

Lemon wedges, to serve

Method

Step 1

Place eggs, onion powder, garlic powder, paprika, chilli, parmesan and sour cream in a blender. Blend until smooth.

Step 2

Preheat oven to 220°C/200°C fan-forced.

Step 3

Heat oil in a heavy-based, flameproof pan. Add sweet potato and cook, stirring occasionally, until it gets some colour. Add diced onion and cook for a further 1 minute.

Step 4

Add garlic and mushrooms. Cook, stirring occasionally, for 1 minute. Stir in peas, chickpeas, tomatoes, lemon zest and spinach. Season to taste.

Step 5

Pour egg mixture into pan and stir through the vegetables. Scatter with goat’s cheese. Bake for 12–15 minutes.

Step 6

Turn out onto a serving plate. Garnish with rocket and mint. Serve with wedges of lemon.

colin's vegetable frittata with greens sprinkled on top in round blue dish with handles — TV Food – Dec issue

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.