Roasted summer vegetables and Rodda’s Cornish clotted cream baked frittata
Add Rodda's clotted cream to your frittata for a rich and creamy taste
Add a spoonful of wonderful Rodda’s clotted cream to your frittata to make it rich and delicious.
7 ingredients
Prep 10 minutes
Cooking 35 minutes
Serves 4-6 people
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Ingredients
- 300g seasonal vegetables chopped into roughly 1cm cubes (this can be anything like courgettes, peppers, leeks, carrots, aubergines)
- 1 red onion, chopped into 1cm chunks
- Splash of olive oil
- 4 eggs
- 113g or half 227g pot Rodda’s Cornish clotted cream
- 75g feta, cubed
- Salt and freshly ground black pepper
Method
- Preheat oven to 180C. Chop all veg into small pieces and lace on a baking tray along with the red onion and drizzle with oil. Put in the oven and roast for 15 minutes.
- Once the vegetables are starting to roast on the edges (they will cook more in the frittata), take out of the oven and allow to cool for 5 minutes.
- Meanwhile crack the eggs in a bowl and add the Rodda’s clotted cream. Season and whisk until combined. Add the feta and roasted veg, season and stir to bring together.
- Line a circular enamel dish (approximately 12cm to 15cm in diameter) with baking parchment and pour the egg and clotted cream mix into the tray.
- Bake for 20 minutes until the edges of the frittata are starting to golden.
- Remove from oven, place on a plate or chopping board and serve with a simple side salad.
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