Friday, 5 September 2014

Roasted Vegetable Tortilla

I first made this dish to take on a picnic, it went down so well unfortunately there was no left overs.
Now i make it for all occasions also i have it for lunch, dinner, brunch, and even breakfast, it even makes a great snack.
It tastes great hot or cold. It is jam packed full of superfree and you can use whatever veggies you like.
Best of all it is synfree on extra easy!!

This one was made in a 20cm frying pan and depending how hungry or greedy like myself you are will serve 6 to 8 people.

Preheat oven 200c, 400f, gas mark 5


1lb maris piper or any waxy potato diced
8oz cremini mushrooms quartered
1 red pepper diced
1 onion diced
1 small sweet potato diced
1 garlic clove minced
6 eggs whisked
1 tsp Italian seasoning
salt and pepper


Whisk together the egg garlic and salt and pepper, set aside.
On a large baking tray sprayed with frylight spread out all the vegetables so they are in a single layer, spray with more frylight and sprinkle with the Italian seasoning. Bake in the oven for 30 minutes or until golden, tossing them half way through.
Transfer all the veggies to an oven proof frying pan or dish and pour over the egg mixture, bake in the oven for about 15 minutes or until the egg is set.

Delicious with a big salad with a balsamic vinegar dressing.

No comments:

Post a Comment