Posted by Renée Leonard-Stainton on 17 October 2011 - 11:32pm
Balsamic, Honey & Thyme Roast Vege Frittatas
I threw these together when I was away at the beach with a group of friends, having had some roast sweet potato left over from the night before. Something a little craftier than your standard holiday bacon and eggs, they can be prepped the day before and then served as an impressive brunch. I actually prefer them cold, when the flavours intensify and they present themselves as perfect picnic fodder...much more appetitizing than soggy sangas!
I threw these together when I was away at the beach with a group of friends, having had some roast sweet potato left over from the night before. Something a little craftier than your standard holiday bacon and eggs, they can be prepped the day before and then served as an impressive brunch. I actually prefer them cold, when the flavours intensify and they present themselves as perfect picnic fodder...much more appetitizing than soggy sangas!
Method
- Preheat the oven to 180°
- Place the chopped sweet potato, mushrooms and thyme onto a baking tray, season and toss with 1 tablespoon of olive oil. Bake for 20 minutes
- Heat 2 tablespoon of oil in a shallow pan and then add the onions, stirring occasionally
- Once the onions start to soften, turn the heat down to low and add the balsamic. Continue to simmer for 10 minutes, or until onions are starting to caramelise
- After 20 minutes, remove the veges from the oven and drizzle honey on top and then toss gently
- Place back in oven and turn the heat up to 220°. You want to cook the veges until the sweet potatoes are starting to crisp slightly
- Whisk the eggs and soy milk, stir in the caramelised onions, roast veges and half of the feta
- Pour into greased muffin tins (I use cupcake liners so they are cute and portable for picnics)
- Crumble feta on top, and then place a tomato half onto the top of each one
- Bake for 25 minutes, or until cheese on top is starting to brown slightly