Roast Kumara, Cauliflower and Feta Frittata with Warm Tomato Relish

Roast Kumara, Cauliflower and Feta Frittata with Warm Tomato Relish

Ready in 60 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 20, 2016.
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If you don’t have an oven-proof frypan, cook frittata in a greased, medium baking dish. It is not necessary to fry spring onions, add them directly into dish with other frittata ingredients and bake for 25–30 minutes. Give pan a little shake to ensure mixture is evenly distributed. Stand frittata in pan for 5 minutes before cutting into wedges.

Ingredients

ROAST KUMARA, CAULIFLOWER AND FETA FRITTATA

  • 600g orange kumara, peeled and diced 1–2cm
  • 1/2 cauliflower, cut into small florets
  • 6 eggs (at room temperature)
  • 1/2 cup sour cream
  • 150g feta cheese, crumbled
  • 1 tablespoon chopped thyme leaves
  • 1/2 teaspoon salt
  • 2 spring onions, white part only, finely sliced
  • 1 cup grated colby cheese

WARM TOMATO RELISH

  • 1 red onion, finely diced
  • 3 tomatoes, diced 1cm
  • 2 tablespoons sugar
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup GF golden raisins
  • 2 tablespoons GF tomato sauce

SALAD

  • Juice of 1 lemon
  • 1 teaspoon GF Dijon mustard
  • 1 teaspoon runny honey
  • 1 tablespoon olive oil
  • 1-2 cos lettuces

TO SERVE

  • 1 spring onion, green part only, finely sliced

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara and cauliflower with a drizzle of olive oil on tray and season with salt and pepper. Bake for 15–20 minutes until tender and slightly caramelised.
  3. Combine all warm tomato relish ingredients (except tomato sauce) in a pot on medium heat and bring to the boil. Reduce heat to low-medium and simmer for about 15 minutes, stirring regularly. Add tomato sauce, season with salt and pepper and simmer for 5 minutes or until thickened.
  4. In a bowl, whisk eggs and sour cream together until smooth. Stir in feta, thyme and salt.
  5. Heat a drizzle of oil in an ovenproof, heavy-based fry-pan on medium heat. Fry spring onions for 1 minute, until soft. Remove from heat, add roasted vegetables and pour over egg mixture. Sprinkle with cheese and bake for about 20 minutes, or until frittata is golden and set. Cut into wedges.
  6. While frittata is baking, prepare the salad; in a bowl, whisk together lemon juice, mustard, honey and olive oil; roughly chop lettuce.
  7. Divide frittata between plates and serve with a dollop of relish. Drizzle lettuce with dressing and garnish with green part of spring onion.

Nutritional Information

Energy 2487 kj
594 kcal
Protein 25.4g
Carbohydrate 51.6g
Fat 30.9g