Roast Potato, Vegetable and Quinoa Frittata

I guess I'm in a bit of a frittata mood of late and this is a variation of an earlier recipe I posted for Roast Potato and Pumpkin Frittata Roast Potato and Pumpkin Frittata.  The family is divided as to which one we prefer of the two but ultimately this is another delicious option that makes an easy dinner with leftovers to go in the lunch-box the next day.

What you will need:

• 4 to 5 small to medium potatoes (enough to fill a roasting tray with one layer)
• olive oil
• salt and freshly ground pepper
• 2 onions, finely diced
• 1 - 2 zucchinis, halved and sliced
• 5 - 6 mushrooms, sliced
• 1/3 cup frozen peas, thawed
• 1/3 cup cooked quinoa
• 1/3 cup mixed fresh herbs such as thyme, sage, parsley, basil, rosemary
• 7 eggs
• 1/3 - 1/2 cup almond milk
• 1 - 2 tsp tamari (gluten free)

What you need to do:

1.  Chop the potatoes and place in baking tray.  Toss with olive oil, salt and pepper and put in the oven to roast.

2.  Fry the onion until it begins to soften then add the zucchini and mushroom and continue to fry over a low to medium heat.  Add the herbs and fry another minute or so.  Add the peas and quinoa and mix well then set aside and allow to cool.

3.  When the potatoes are cooked through and very slightly golden remove from the oven.  Make sure they are not stuck to the bottom of the tray and are spread out evenly.  Sprinkle the onion and vegie mixture over the top of the tray.

4.  Lightly beat the eggs then add the milk and tamari.  Season with salt and pepper.  Pour over the vegies and spread evenly.

5.  Bake in an oven at 190 for 35 - 40 minutes or until the centre is firm to touch and the top is golden brown.  Allow to cool slightly before slicing and removing from the tray.

More step by step photos:

Step 2

Step 3

Step 4