I have a love/hate relationship with instagram around dinner time at the moment. I love looking at what everyone else is having for dinner, but then I also end up getting pregnancy cravings for everything that I am not about to eat. The other day whilst I was checking out what my fellow instagramers where up to, I stumbled across @Naomi_notjustamummy and her roast veggies that she was about to turn into a vegetable frittata. 

YUM, I thought. That is just what I feel like and I not only have the time to achieve said meal, but I also have similar ingredients from the farmers market in my fridge/pantry to be able to whip it up.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”. Every time I hear the word frittata, I think of Harrison Ford playing Mike Pomeroy in Morning Glory…

“The key to a frittata,” Mike told the camera, “is to use a really hot pan. Because that, my friends, is what makes it”— he paused dramatically —“fluffy.”

This roasted veggie frittata was super simple and is a great ‘nap time meal prep’ dinner. I simply wash, chopped and roasted the veggies during nap time. And then 15 minutes before I wanted to serve dinner, I whisked some eggs with a little milk and grated cheese, poured it over the mixed roasted veggies and baked for 10 minutes.

ROASTED VEGGIE FRITTATA

2 potatoes
1/4 of a pumpkin
2 zucchinis
2 red capsicums
1 red onion
3 gloves of garlic
4 eggs
1/4 cup of milk
50 grams of grated cheese
1 tsp of onion powder
1 tsp of garlic powder
1 tbsp of thyme
1 tbsp of salt
2 tbsp of olive oil

Wash, peel and chop your veggies into similar sized pieces. Toss in a baking tray with the onion powder, garlic powder, thyme, salt and olive oil. Roast for 40 minutes at 180 degrees.

Whisk up the eggs, milk and grated cheese. Pour over the roast veggies and then bake for 10 minutes at 180 degrees or until the egg is cooked through. Serve with a simple salad and crusty bread for an awesome vegetarian mid week meal.

Do you complete nap time meal prep? Do you draw meal inspiration from other bloggers or people on social media? Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.