Roast Vege Frittata Sandwich
Make this deliciously simple egg-based frittata sandwich and use pre-roasted vegetables at the same time. Serve warm or cold.
Australian
Ingredients per serve
Roast Vege Frittata Sandwich
−
+
€0.0
Method
Eggs
/x
12.0 x
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
250.0 ml
0%
Self-raising flour
/g
100.0 g
0%
Roast zucchini, chopped
/g
250.0 g
0%
Roast red capsicum, chopped
/g
250.0 g
0%
Roast pumpkin, chopped
/g
400.0 g
0%
Basil Leaves
/g
10.0 g
0%
Mixed lettuce leaves
/g
100.0 g
0%
Canned beetroot
/g
250.0 g
0%
Basil pesto
/g
40.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
200.0 g
0%
Slices wholegrain bread
/x
20.0 x
0%
/
Method
-
Eggs 12.0 x
-
Self-raising flour 100.0 g
-
Roast zucchini, chopped 250.0 g
-
Roast red capsicum, chopped 250.0 g
-
Roast pumpkin, chopped 400.0 g
-
Basil Leaves 10.0 g
-
Mixed lettuce leaves 100.0 g
-
Canned beetroot 250.0 g
-
Basil pesto 40.0 g
-
Slices wholegrain bread 20.0 x
Preparation
-
Method
- Whisk together eggs, KNORR Hollandaise Gluten Free Sauce and flour. Add roast vegetables and basil. Season to taste.
- Pour mixture into a large baking tray. Bake in a combi oven for 40 minutes or until firm. Cool
- Combine pesto and HELLMANN'S Real Mayonnaise.
- To assemble, spread pesto mayo over the bread. Top with lettuce, beetroot and slices of frittata.
