After the 2 recent posts about food styling/photography, you all must realize I'm quite devoted to making the food on this blog attractive. After all, we eat with the eyes first, don't we? When I pulled this frittata out of the oven and saw how brown it'd gotten, I knew that task wouldn't be easy this time. Well folks, I made the best of the brown edges and setting sun, but clearly it's far from ideal 8). What I can offer, however, is my guarantee that this frittata will impress you with its ease and yumminess!
The addition of chorizo sausage (soy in my case) was simply inspired on Donna Hay's part. I loved getting alternating bits of spicy flavorful "meaty" sausage and tender roasted vegetables (both in one bite when I was lucky!). The beets, potatoes, butternut squash, and onion used here are well-suited in taste and seasonality. But that shouldn't stop you from substituting whatever's in season in your part of the world. Please do also play with other herb and spice combinations. Just think of this recipe as a fantastic blueprint from which to build your own favorite frittata.
Now I'd love to know if you make frittata at home. And what are your favorite add-ins? Plus don't forget to enter my giveaway and food blog photography contest if you haven't already!
Roasted Winter Vegetable Chorizo Frittata [Printable Recipe]
Adapted from Donna Hay via The Baking Bird
XIAOLU'S NOTES: The original recipe called for 3/4 cup of heavy cream, half of which I replaced with milk instead. I thought the dish tasted perfect, but feel free to use all cream if you want something richer. On the other hand, if you want to lighten it up a bit, try replacing another 3 tablespoons of cream with milk and/or replacing 1 to 2 whole eggs with 2 egg whites per egg.
3 baby beets OR 1 to 2 regular beets, peeled and sliced
2 small red potatoes, sliced
1/4 medium butternut squash, sliced into 1/6 to 1/4-inch strips
1 small to medium red onion, sliced
1 chorizo sausage, crumbled [I used 1 1/2 vegetarian chorizo sausages]
1 to 2 tsp fresh thyme (optional)
2 Tbsp olive oil
5 large eggs
6 Tbsp milk [whole or lowfat, not skim]
6 Tbsp heavy cream
1/2 cup finely grated parmesan cheese
Sea salt and cracked black pepper, to taste.
Preheat oven to 425 degrees F. Place beets, potato, pumpkin, onion, soyrizo, thyme, and oil in a 9 x 13-inch baking dish (about 2-quart capacity) and toss to combine. Roast for 30 minutes or until vegetables are golden and cooked through.
Place eggs, milk, cream, parmesan, salt and pepper in a bowl and whisk to combine. Pour mixture over the vegetables and return to the oven for another 15 to 20 minutes or until puffed and golden.