The ideal dish to make the day when you clean out the vegetable drawer of your fridge. The whole cooking process is done in the oven using a frying pan or large ovenproof dish. Serve for brunch, lunch or supper.
You will need:
1 small butternut, peeled and cut into 2 x 2 cm blocks
1 cup (150 g) cherry tomatoes, halved
1 medium / large onion, coarsely chopped
Ina Paarman’s Vegetable Spice
¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Salad Dressing
¼ cup (60 ml) crumbled feta cheese
¾ cup (180 ml) fresh full cream milk
½ t (2.5 ml) Ina Paarman’s Vegetable Spice
Adjust the oven rack to the middle position and preheat the oven to 200°C. Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Spice and pour over Honey Mustard Dressing. Stir through.
Spread out in a large ovenproof frying pan and roast for 30 - 35 minutes until vegetables are browning and softening. Leave to cool for 5 - 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Spice together.
Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 - 18 minutes until golden brown and firm.
Serve in wedges with a salad and fresh bread.
* For a savoury main attraction for a kids party give the frittata a funny face.