Roasted Vegetable & Soyrizo Frittata


I don’t know about you, but Autumn is officially here for the Baking Bird! I couldn’t wait much longer in anticipation for Fall cooking magazines! I have to confess a new obsession and inspiration: DONNA HAY MAGAZINE. Hoooly moly. I purchased the latest (ahem, Fall) issue a few weeks ago and I haven’t been able to put it down. The ten bucks spent was so worth it. I was a little hesitant at first, but I was gasping almost every single page due to the ingredients in the dishes consisted mainly of my favorite Fall foods and I couldn’t resist. Pumpkin, sage, spinach, beets, eggplant, mushrooms, thyme, you name it. And the photography! I could just obsess on the photography alone. Everything is so beautifully styled and simplistic. Here are some of the photographers that contribute to the magazine: Chris Court, Vanessa Levis, William Meppem, and Con Poulos. Do I need to say it again how inspired I am?

One particular dish that stood out immediately was the Roasted Vegetable and Chorizo Frittata. I decided the other day at work that was going to be tested recipe number 1. Beets and pumpkin?!?!? Hello! Only problem was, pumpkins weren’t available yet. I figured I would just substitute butternut squash instead. Well, right after I became determined enough to make it, about two hours later, I walked pass the basket full of hard “winter” squash and to my surprise! There were some sugar pie pumpkins! We had just gotten them in! I took it as a sign that I definitely needed to make this dish.
The result? Simply amazing. I am SO in love with this recipe. It makes me so happy, comforted, and satisfied. I slept so well after this meal. It is probably my most favorite thing I’ve made so far this year! And it is so easy. Most of the time is spent out of the kitchen. I now have visions of starting my own cafe/bakery and serving this dish for brunch (or lunch or dinner). It is so great by itself but I also sauteed up some beet greens with a few sliced leeks and sprinkled in some freshly chopped dill. It was the perfect accompaniment. Also, I substituted soy chorizo for the chorizo sausage it called for. I’ve never had chorizo (or the soy version) before, and I was delighted by the slight spiciness and flavor it added to this dish–quite delish. The only difference was that the soy version crumbled and didn’t stay together as a regular sausage would have. I know that chorizo is used a lot in mexican dishes and breakfast burritos, which gave me the idea that this would also be great to stuff in a tortilla as a burrito, maybe with a little guacamole and/or salsa. It would also be fun to add in some herbs, since the original recipe does not call for any. I added some fresh thyme, but I’m sure rosemary and/or sage would also be lovely. The root vegetables can be easily interchanged also. Parsnips, sweet potatoes, fennel, possibly? We’ll see. I can tell you right now that I am going to be engaged with this recipe for quite some time…
From the actual magazine…

Photo by me.
Roasted Vegetable & Soyrizo FrittataOriginal recipe from Donna Hay: Autumn 2009. I also converted the metric measures into imperial (aka. understandable) ones. Serves 4.
3 baby beets, peeled and sliced 1/2 lb. red potatoes, sliced 1/2 medium sized sugar pie pumpkin, peeled and sliced 1 red onion, sliced 1 soyrizo sausage, crumbled a few teaspoons fresh thyme (optional) 2 tablespoons olive oil 5 eggs 3/4 cup cream 1/2 cup finely grated parmesan sea salt and cracked black pepper
Preheat oven to 425 degrees F. Place the beets, potato, pumpkin, onion, soyrizo, thyme, and oil in a 20cmx30cm baking dish and toss to combine. Roast for 30 minutes or until vegetables are golden and cooked through.Place the eggs, cream, parmesan, salt and pepper in a bowl and whisk to combine.Pour over the vegetable mixture and bake for 20 minutes or until puffed and golden.

A few more photos because I am so impressed with how well I am getting to know my Nikon D50 and how these turned out…


10 responses »

  1. Looks beautiful!I saw in your "current favorite art" box the "All You Need is a Beard" artwork… how can I get ahold of that artist?! My last name is Beard and my hubby always has a beard. I would LOVE to get this for him has a gift. If you can help me out… thanks!!

  2. you've totally convinced me to seek this magazine out. I love fall produce as well! And that looks like an awesome recipe, with so many variations possible. It's so bittersweet this time of year. I love fall – esp the foods like warm soups, but I hate to see summer fully leave. I bought tights today (even tho it's in the mid-90's here in PDX) and that made me a little more excited for fall – yay, tights & boots!

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