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.
Ingredients
Method
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Eggs 12 x
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Self-raising flour 100 g
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Roast zucchini, chopped 250 g
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Roast red capsicum, chopped 250 g
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Roast pumpkin, chopped 400 g
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Basil Leaves 10 g
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Mixed lettuce leaves 100 g
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Canned beetroot 250 g
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Basil pesto 40 g
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Slices wholegrain bread 20 x
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Eggs 12 x
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Self-raising flour 100 g
-
Roast zucchini, chopped 250 g
-
Roast red capsicum, chopped 250 g
-
Roast pumpkin, chopped 400 g
-
Basil Leaves 10 g
-
Mixed lettuce leaves 100 g
-
Canned beetroot 250 g
-
Basil pesto 40 g
-
Slices wholegrain bread 20 x
Preparation
-
Method
- Whisk together eggs, Knorr Hollandaise 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.