Q: While traveling through New Zealand, I discovered roasted vegetable frittatas, which are quite different from the North American version of frittatas: about 2-3" thick, simultaneously eggy and creamy rather than spongy, and loaded with roasted veggies.
They are almost like a thick slice of egg-and-veg cake and I haven't been able to find a good recipe for them. Can you share one?
Sent by Jenn
Editor: Jenn, we have a hunch that it might not be the recipe that made roasted vegetable frittatas so different in New Zealand, but the quality and type of dairy used. We've heard that the dairy products in Australia and New Zealand are much richer (and more delicious!) than those found in the United States.
If none of our readers familiar with New Zealand cuisine are able to help out, you might also try this recipe from an Australia-based blog that we featured, which layers roasted vegetables with eggy crepes.
• Get the recipe: Roasted Vegetable Crepe Cake at The Three Cheeses
Readers, do you have any recommendations or recipes for making a New Zealand-style frittata?
Related: How to Make a Foolproof Quiche
(Image: Emma Christensen)
5 Things Paris Taught Me About Travel
Recipe: Ham, Cheddar & Chive Egg Bakes
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Bacsac Bacsquare 04...
5 Online Services to Save Yourself a Trip to IKEA
Nikki’s Sweet and Cheery Print Studio
Might want to try America's Test Kitchen's recipe for frittata, using roasted vegetables, http://www.kathys-kitchen.com/breakfast/asparagus-ham-and-cheese-frittatas.html
The important part I think is the cooking technique. Start the egg mixture on the stovetop, on medium heat, and cook until the bottom is just set, 30 seconds. Then popping the skillet under the broil to brown, but not completely cook the frittata. The eggs should still be runny and loose when you pull it from the oven. Carryover heat will continue to cook the eggs and firm it up without overcooking.
I think a lot of frittatas are spongy because they are overcooked. I also think (as demonstrated by ATK on one episode about either scrambled eggs or frittatas) that a little bit of fat (like cream or half&half) helps to keep the eggs creamy and soft.
I'm a New Zealander and have regularly made roast vegetable frittata for the various cafes I've worked for. I'm sure everyone makes them slightly differently, but the way I do it is with a well seasoned egg mix which is (aprox) 2/3 beaten eggs and 1/3 cream (mixed well) and lots of pre roasted vegetables. Couldn't be simpler! Just make sure your tin is well greased and lined, fill it up high with your vege, pour over the egg mix (pays to JUST cover the veg as the egg mix puffs up) and cover it with tin foil to stop the top going brown before the egg mixture is cooked through. Tips: Don't make it in a huge tin as the edges will go brown and dry before the middle is set. Crumbled feta cheese and/or a little caramelized onion on top before baking works well.