Roasted vegetable frittata
with melting Brie |
Ingredients
1 small aubergine, cut into 2 cm (1 in) chunks
1 courgette, cut into 1 cm (½ in) rings
1 red onion, cut into chunks
1 red or yellow pepper, cut into 2 cm (1 in) strips
12 baby tomatoes, halved
1 tsp thyme, chopped
2 tbsp olive oil
8 medium eggs
Knob of butter
150 g (5 oz) Brie, sliced
Preheat oven to 200C, 400F or gas mark 6.
Toss vegetables with oil, thyme and a good grind of salt and pepper. Tip onto a roasting sheet and place in oven for 40-45 minutes until cooked.
Lightly beat eggs with a pinch of salt. Heat butter in a 30 cm (12 in) non-stick frying pan and add egg. Mix egg around until it’s firming all over base of pan and browning on the bottom, then remove from heat and switch on the grill to a medium heat. Scatter roasted vegetables and Brie onto egg. Place pan under grill and cook for 5 minutes until cheese is bubbling.
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