Roasted veg frittata
Preheat the oven to 220°C/fan 200°C/gas 7 and line a large roasting tray with baking paper. Put the sweet potatoes, pepper, courgette and onion into the tray, then drizzle with the olive oil and toss to coat. Roast for 25 min. Add the asparagus or beans to the tray and roast for a further 5 min. Remove the tray from the oven, then reduce the heat to 180°C/fan 160°C/gas 4.
Ingredients

80g self-raising flour,40g wholemeal self-raising flour,½tsp bicarbonate of soda,250ml buttermilk,1 egg, lightly beaten,Cooking oil spray

Direction

Sift the flours and bicarbonate of soda into a medium mixing bowl. Add the buttermilk and egg to the mixture and stir until a batter forms.,Spray a medium heavy-based, non-stick frying pan with oil and set over a medium heat. Drop heaped tablespoonfuls of the batter into the pan, 2–3cm apart. Cook for 1–2 min until small bubbles appear on the surface. Flip and cook for a further 1 min or until lightly golden.,Repeat with the remaining batter, stacking the cooked pancakes on to a plate and spraying the pan with more oil between batches, if needed. Serve immediately or cool and store in the fridge for up to 3 days.

Nutrition per serving
Calories
354
Protein
20.5g
Fat
10.3g
Saturates
5.2g
Fibre
4.2g
Suger
3.2g
Salt
2.2g
Calcium
5.2g
Carbs
2.3g
Iron
1.2g
Vegitable
1.1g
Gluten
1.2g
Dairy
2.3g
Fruit
3.09g
VitAMin
0
Antioxidants
0
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