Veggie & Lentil Frittata Bites

Plenty of plant-based diversity in this one! Picnic-perfect for feeding those microbes this summer.

I used the veggies below, but you can swap for any of your favourites or leftovers begging to be used up. Just make sure there’s some variety!

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INGREDIENTS
1 sweet potato, finely sliced
1 large carrot, finely sliced
1 courgette (zucchini), finely sliced
1 aubergine (eggplant), finely sliced into moons
1 red pepper (capsicum), chopped into small cubes
a handful of rocket
200g tinned lentils, rinsed and drained
1 onion, finely sliced
1 garlic clove, crushed
12 eggs (I use free-range)
1/2 tsp salt & black pepper


METHOD

  1. Pre-heat the oven to 180 degrees and line a 20x20 baking dish with baking paper

  2. Roast the sliced veggies in the oven for around 25-30 mins, until they’re a little crispy

  3. Whisk the eggs with salt and black pepper

  4. Heat a small frying pan with a little extra virgin olive oil and gently soften the onion for 5 mins, stirring occasionally

  5. Add the garlic and cook for a further 2 mins, then add the eggs and stir through

  6. Arrange a layer of sweet potato and carrot round slices on the base of the lined baking dish

  7. Add half of the rocket, half of the lentils and pour half of the egg mix over

  8. Arrange a layer of courgette and aubergine slices, add the red pepper followed by the rest of the rocket, lentils and then egg mix, before layering with a final topping of any remaining roasted veggies

  9. Place in the oven and cook for 50 mins, then allow to cool before serving

  10. Cut into squares and enjoy - or pop into your picnic basket for a little later!

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