Recipe: Meatless Monday - Roast vegetable & Persian fetta frittatas

I especially enjoy the challenge of Meatless Monday and although I often feel I don't have time searching for inspiration, there are plenty of recipes around of the meat-free variety that it's really not that hard to do.  I'm constantly amazed by all the new recipes I'm pulling out of my hat and how much my partner enjoys them.  So much so I need to revisit them often. This is one of the ones he asks for again and again.  Which is awesome because it's dead easy and impressive.

My version was adapted from a recipe in a Grazia Magazine, which is even better because I can now indulge my passion of reading trashy mags ;-)

Ingredients

2 tablespoons olive oil
2 fat cloves of garlic, skin on
Half a kumera or sweet potato, peeled and cut into 2cm pieces
15g butter
6 large eggs
1 capsicum, roasted and skin removed
2 zucchini
60g Persian Fetta (or more if you wish)
100ml single cream
Fresh dill for garnish
Salt
Baking paper

Method

Heat oven to 200 degrees C and spray muffin tins with olive oil.  Pop red capsicum, kumera pieces and garlic clove on baking paper on tray. Spray with olive oil, season with salt and bake until cooked, around 1 hour.  While the veggies are baking, peel zucchini into ribbons with a potato peeler.

Remove roasting veggies from oven and place capsicum in a plastic bag with some air and seal it, so that the steam helps to lift the skin from the capsicum.  Once capsicum has cooled, remove from the plastic bag and peel off the skin, this should fall off quite easily.

Squeeze the garlic from the clove, it should be like a paste and add one egg to it and mix it up.  Add the rest of the eggs, cream and dill together, whisk together and season well.   Cut baking paper into squares that will fit into your muffin pan but leave enough for the paper to stick out.  Insert paper, one at a time, followed by some roasted veggies.

Add the egg mixture and top with a couple of scoops of Persian fetta and a sprig of dill.

Bake for 15-20 minutes until puffy and golden. Leave to stand a few minutes before removing from tray.

You can do what I did and substitute vegetables in season, like zucchini flowers, cherry tomatoes, eggplant or potato and play around with herbs like basil, thyme or oregano.  Trust me, most variations are delicious. Happy Meatless Monday!!